Instant Pot Brisket Chili

Instant Pot Brisket Chili- Perfect for the cold winter's nights! Even your kids will love it!

I cannot believe it is already Wednesday again.  I have been so busy the last couple few days I feel like my life is slipping away.

When I was making the menu for this week, I really wanted to bring something back that I have done before, something that started this blog.

Brisket Chili.

Instant Pot Brisket Chili

That was my first recipe on the blog.  In January 2016, like how has it almost been 3 years already?

I mean I know I took some time off, but the blog has been up for that long and it is crazy!

I wanted to make the brisket chili in the Instant Pot, because no one has time to spend hours over the stove.  The Instant Pot is really an amazing tool!


I made it on the stream with some cornbread and the little southern girl in me was jumping up and down in glee!

I ate like 3 bowls and I’m eating it for dinner tonight too!

The brisket was so tender it was basically falling apart.

You really need this recipe in your life!

Brisket Chili

Instant Pot Brisket Chili


Published 11/14/2018


  • 1 lb brisket cubed
  • 1 tbs olive oil
  • 1 yellow onion diced
  • 1 yellow pepper diced
  • 1 orange pepper diced
  • 5 cloves garlic crushed
  • 2 tbs sage chopped
  • 2 tsp cumin
  • 2 tbs chili powder
  • 1 tbs oregano
  • ¼ tsp red pepper chili flakes
  • 1 can stewed tomatoes
  • 6 oz tomato paste
  • 1 can kidney beans
  • 1 ½ cup beef broth
  • Salt and Pepper to taste


  1. Put Instant Pot on saute, add onions for 3 minutes, deglaze with ½ cup broth, add brisket, all peppers, and garlic for 3 more minutes; deglazing at the end
  2. Add the rest of the ingredients into the Instant Pot, seal, High Pressure 40 minutes
  3. When finished, Natural Release for 10 minutes, then Quick Release the rest of the pressure
  4. Taste and adjust salt and pepper as needed
  5. Serve with fried sage, green onions, cheese, sour cream, and cornbread

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