Instant Pot Chili (Texas Style)

Step 1

Add bacon and canola oil to your multi-cooker insert and set the "Sauté" function to high. Cook until the bacon fat is rendered and the bacon is just beginning to crisp. Remove bacon with a slotted spoon, leaving drippings in the insert. (You should have about 2 tablespoons of bacon fat in the pan.)

Step 2

Season beef cubes all over with salt and pepper. Add to the multi-cooker insert in small batches and brown on all sides. Remove browned beef cubes to a plate to hold while searing each batch of meat.

Step 3

Add onions to the insert with 1/2 each teaspoon kosher salt and pepper and sauté until onions begin to soften, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.

Step 4

Deglaze the insert with beer, and simmer until reduced, about 3 minutes. Stir in chili paste and beef broth until combined.

Step 5

Add beef cubes and reserved cooked bacon back into the pot. Stir to coat with the sauce. Place the lid onto the multi-cooker and lock into place with the vent in "sealing" position.

Step 6

Switch to the pressure cooker function and set it to HIGH pressure for 30 minutes. When finished cooking, let the steam naturally release for 10 minutes, and then quick release the remaining pressure.

Step 7

Switch the multi-cooker back to the Sauté function. Stir masa harina into the chili until smooth and simmer until thickened. Season to taste with salt.

Step 8

Serve hot with toppings such as lime wedges, sour cream, shredded cheddar, chopped cilantro, sliced jalapeño, and diced onion.