Hearty Pressure Cooker Texas Chili with Delicious Cornbread Waffles: Your New Comfort Food Favorite!

Inside: Turn up the heat with this Pressure Cooker Texas Chili Recipe! This hearty beef chili is bound to be a crowd pleaser, especially when served with a fun twist: crispy, golden cornbread waffles that are perfect for dipping.

Do you ever have those days when all you crave is a meal that instantly transports you back to simpler times, a taste of home that warms you from the inside out? For many, it might be the aroma of an apple pie baking in the oven, reminiscent of grandma’s kitchen, or a comforting casserole that your mom used to prepare after a long day at school. These aren’t just meals; they’re culinary hugs, rich with nostalgia and love.

For me, that quintessential comfort food is this incredible Texas Chili. Each spoonful is a journey back through cherished memories, a delicious blend of flavors that speaks directly to the soul. Imagine my sheer delight and excitement when I discovered how to adapt our cherished family recipe into an Instant Pot-friendly meal! Combining the deep, robust flavors of authentic Texas Chili with the incredible convenience of an electric pressure cooker truly is a game-changer. It doesn’t get much better than this – two of my absolute favorite things harmoniously united in one satisfying dish.

Mastering Electric Pressure Cooker Chili: A Journey from Fear to Flavor

When my husband first gifted me our Instant Pot, I’ll admit, I was utterly terrified to use it. The thought of an old-school pressure cooker, with its potential for dramatic, kitchen-splattering mishaps, filled me with dread. We’ve all heard those cautionary tales – the ones about runaway pressure leading to spaghetti stains on the ceiling for eternity. It felt like stepping into an unknown and potentially explosive culinary territory.

So, I did what any sensible person would do: I called my grandma. I knew she was a seasoned pro when it came to traditional pressure cookers, and I trusted her to talk some sense into my apprehensive mind. And sure enough, she did! With her calm wisdom, she reassured me that modern electric pressure cookers, like the Instant Pot, are designed with multiple safety mechanisms to prevent such unfortunate incidents. Those horror stories, she explained, are largely a relic of the past, mere anecdotes from an era before today’s advanced kitchen appliances.

It was during that incredibly valuable phone call that my grandma not only dispelled my fears but also shared the golden tidbits of knowledge needed to transform our beloved family chili recipe into this delicious Instant Pot Beef Chili. Her insights were invaluable, paving the way for countless easy, flavorful meals. Preparing a hearty chili in a pressure cooker dramatically reduces cooking time while intensifying the flavors, allowing the beef to become incredibly tender and the spices to meld together perfectly. It’s a truly efficient way to achieve that slow-cooked taste in a fraction of the time, making weeknight meals a breeze without compromising on richness or depth.

Unlocking the Simplicity of Pressure Cooker Texas Chili with a Fun Twist

Making this Instant Pot Beef Chili with Beans was, quite frankly, ridiculously easy. After overcoming my initial apprehension with the pressure cooker itself, the actual cooking process was surprisingly straightforward. I think the hardest part was honestly just figuring out which setting I needed to use on the Instant Pot – and y’all, I seriously overthought that! The secret? The Instant Pot chili setting is essentially just “straight up pressure cook.” See? I told you it was simple!

The beauty of the pressure cooker is how it infuses rich, complex flavors into the beef and beans in a fraction of the time typically required for a stovetop or slow-cooker chili. The high-pressure environment tenderizes the meat to perfection and allows the aromatic spices to fully bloom, creating a deeply satisfying chili that tastes like it’s been simmering all day. This recipe, while incredibly easy, delivers on all the traditional Texas chili promises: a bold, savory, and wonderfully warming experience. While some purists argue that authentic Texas chili should be bean-free, our family recipe incorporates them for extra heartiness, and trust me, it’s a delicious addition that makes the meal even more filling and satisfying.

In fact, the chili-making process was so ridiculously simple and quick that I found myself with extra time and inspiration. This led to a brilliant idea: breaking out the waffle maker to create some cornbread waffles! If you’ve never tried cornbread waffles before, you absolutely have to give this a try. They are an incredibly fun and innovative twist on traditional cornbread, and my kids, in particular, absolutely adore them. The crisp exterior and fluffy interior of the waffles offer a delightful textural contrast to the rich, stewy chili, elevating the entire meal experience.

Plus, cornbread waffles are perfectly designed for dipping! Their sturdy yet porous structure holds up beautifully against the thick chili, soaking up all the delicious juices without falling apart. No more frustrating crumbles of traditional cornbread crumbling into your bowl, leaving a messy trail. No mess, just sweet cornbread goodness, making every bite a perfect harmony of flavors and textures. It’s a delightful, less messy alternative that makes chili night even more enjoyable for everyone.

This recipe yields approximately 6 generous bowls, making it perfect for a family dinner or a small gathering. It’s a dish that brings people together, offering warmth, comfort, and a touch of culinary fun.

• YIELDS 6 BOWLS

PRESSURE COOKER TEXAS CHILI RECIPE

Ingredients

Gathering your ingredients is the first step towards creating this unforgettable pressure cooker Texas chili. With a blend of classic spices and hearty beef, you’re well on your way to a comforting meal. Don’t forget the simple components for those irresistible cornbread waffles!

• 1 lb stew beef
• 1 – 15 oz can tomato sauce
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon cayenne
• 2 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon cinnamon
• 2 – 25 oz cans chili beans
• 1 teaspoon stone ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 white or yellow onion; chopped
• 1/2 tablespoon garlic
• 1 box jiffy cornbread mix
• 2 stalks spring onions; chopped
• 1/3 cup sharp cheddar cheese
• 2 eggs
• 3/4 cup milk

Instructions

Follow these straightforward steps to achieve a perfectly cooked Texas chili and delightful cornbread waffles. The Instant Pot handles much of the work, allowing you to focus on developing those rich, comforting flavors.

1. Set instant pot/ pressure cooker to saute mode. Add the beef and onions. Saute until browned on all sides, breaking up any large pieces of beef. This step is crucial for developing a deep flavor foundation.
2. Add in beef broth, stone ground mustard, chili powder, cayenne, cumin, paprika, cinnamon, salt, and pepper. Stir everything well to combine, ensuring the spices are evenly distributed. Close the lid, set the pressure cooker to 20 minutes on high pressure, and make sure the vent is sealed. Once cooking is complete, allow the pressure to release naturally for at least 10-15 minutes before manually releasing any remaining pressure. This natural release helps tenderize the beef further.
3. Set the pressure cooker back to saute mode. Pour in the tomato sauce and chili beans. Stir well and bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring often, allowing the flavors to meld and the chili to thicken slightly. Keep it on “Keep Warm” while you prepare the cornbread waffles.
4. While the chili finishes, warm up your waffle maker according to manufacturer instructions.
5. In a separate bowl, prepare the cornbread batter. Mix the Jiffy cornbread mix and two eggs. Slowly add in the milk, whisking until you achieve a batter that is smooth but not too thick or too thin. The consistency should be thick enough to hold its shape without running off the waffle maker, but thin enough to spread and cook evenly.
6. Fold in the chopped spring onions and shredded sharp cheddar cheese into the cornbread batter.
7. Pour a portion of the batter onto the preheated waffle maker. Cook for 5 to 7 minutes, or until the waffle is golden brown and lightly crispy on the outside. Repeat with the remaining batter.

Notes

Elevate your Pressure Cooker Texas Chili experience with these simple serving suggestions and variations. A few extra touches can transform an already delicious meal into an extraordinary feast.

Serve your hearty Texas Chili topped with a generous sprinkle of freshly diced red onion for a refreshing bite and a vibrant pop of color. Don’t forget an extra helping of sharp cheddar cheese, shredded or crumbled, to melt into the warm chili for an added layer of creamy, tangy goodness. For those who enjoy a little extra kick, a dollop of sour cream or Greek yogurt can balance the heat, and a few slices of fresh or pickled jalapeños will add a delightful zing. A sprinkle of fresh cilantro also provides a lovely aromatic finish.

If you’re looking to customize the heat level, feel free to adjust the amount of cayenne pepper or add a pinch of smoked paprika for an extra layer of depth. For an even richer chili, consider searing the beef cubes thoroughly before adding the onions in step 1 to develop a deeper crust and flavor. This recipe is wonderfully versatile, allowing you to tailor it to your family’s preferences. Enjoy this comforting and flavorful meal!

Oh! And if you aren’t making this Texas chili right this minute, make sure to pin this post to your favorite recipe board so you can find it easily once you are ready to start cookin’! You won’t want to lose this crowd-pleasing recipe.