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Instant Pot Tex-Mex Barbecue Chili

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Instant Pot Tex-Mex Barbecue Chili

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Adjust Servings:
2 Tablespoons Butter
1 small Onion chopped
4 cloves Garlic minced
4 to 5 strips Leftover Brisket chopped
Several slices Leftover Eckrich Sausage skin removed
1/4 cup Cooking Sherry for deglazing
2 cups Pork Broth
2 15 ounce cans Petite Diced Tomatoes
1 can Rotel Tomatoes
1/3 cup Barbecue Sauce
3 Tablespoons Chili Powder
1 teaspoon Cumin
1 Tablespoon Dried Parsley Flakes
1 15 ounce can Kidney Beans
2 15 ounce cans Pinto Beans

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We had a few leftovers from some barbecue sent to us by my cousin and some pork broth and put them together into a delicious, smoky flavored chili. Here's the recipe.




Do you sometimes wonder what you’re going to do with all those leftovers?  Well, depending upon what you have, you can make a great chili with a few leftovers and a few staples from your pantry.  My family always says, “There’s no food in the house!”  But the truth is, there’s plenty of food in the house they just don’t know how to put it together into something that isn’t leftovers.  My son and I put our heads together for the leftovers we had.  Here’s the items we thought might go together:  pork broth left over from our instant pot bacon wrapped pork ribeye recipe–amazing by the way, and sausage, brisket, and barbecue sauce left over from my sweet cousin Erica sending it when I was sick.  See?  We got 2 meals out of it Erica.  🙂 So as we were perusing the refrigerator, Dave says, “Hey, how about chili?”  I was dubious, but agreed to make an effort toward trying out the ingredients.  The result?  Tex-Mex Barbecue Chili.  Well, long story short, it was different, but nothing short of amazing.  And, it’s so nice to have another way to enjoy a family favorite.  I’m a firm believer in making use of leftovers.  Sometimes you just gotta jump out there and toss a few ingredients together and hope for the best.  Since it was in the Instant Pot, what did I have to lose?  It only took 7 minutes to cook and the beef and pork were tender and had that wonderful chili flavor all through each and every piece.  The worst that could’ve happened is we would’ve had to throw it out, which we would’ve had to do in a few days anyway.  So, jump out there.  Check out your fridge.  You might have a wonderful recipe in there waiting to be discovered.  Here’s my Instant Pot Tex-Mex Barbecue Chili recipe just for you.



Plug in the Instant pot or electric pressure cooker of choice and push the Saute button.


Put in the butter and when you hear it sizzle a bit, put in the chopped onions and garlic and cook until translucent.


Add the brisket and sausage and cook until warmed. Deglaze with cooking sherry.


Add the pork broth, mine was frozen, so I cooked it until it melted.


Dump in the tomatoes, barbecue sauce and Rotel and stir in the spices and parsley flakes.


Pour in the beans and give the whole thing a good stir.


Push the cancel button and then push manual, high pressure for 6 minutes.


You can do a natural release if you have time, or a quick release when you're ready to eat.


Ladle into bowls and serve with homemade bread. I made mine in my bread machine--recipe to follow soon. Or you could serve with corn chips or rice.

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