This Shredded Beef Chili is my new favorite one pot meal! With less steps, it is now on my list for quick weeknight dinners. There’s no added steps of browning the beef or sautéing the onions. Just add the ingredients and press start.
Make this in your standard crockpot, instant pot with a slow setting OR pressure cooker. I prefer low and slow in the instant pot so all the flavors have time to get better and better. The beef is simmered in the flavorful sauce until it is fall apart tender. When it’s done cooking, carefully remove the meat, shred and toss back in before serving.
My original go-to recipe had ground beef. One day we had a craving for a warm and comforting bowl of chili, but all we had was a chuck roast. With no desire to hop in the car and go to the store, a new prized recipe was created.
Sometimes when we are missing key ingredients for our favorite dishes is when the magic happens. We step outside of that comfort zone and create new dishes. New dishes that not only taste great but in this case, made dinner time easier!
Love Chili?
Check out another favorite of ours, Easy One Pot White Chicken Chili served with some fresh French Bread!
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What You’ll Need:
6-quart Instant Pot/Slow Cooker- What I love most about the Instant Pot that I have, is the ability to control my timeline. If I want to set it and forget a meal, I have two choices: pressure cooking or slow cooking. If you choose the slower method be sure to grab a glass lid.
2-2.5 lb. Boneless Chuck Roast
Chipotle Sauce- This is a very flavorful blend of chipotles and other dried chilies.
Tomato Sauce
Fire Roasted Diced Tomatoes
Pinto Beans- Fresh or canned. For fresh pinto beans: sort, soak (for 6 hours) & cook 2 cups the day before and stick in the fridge. Use about 2 cups of the cooked beans and reserve the rest for another meal.
Garlic & Onion
Chili Powder, Cumin, Bay Leaf
Salt, & Pepper
Sugar– Sugar balances the flavors and enhances the tomatoes. You can skip it or reduce it if you like.
Make it SPICY!
This is just optional, but I have to say it was delicious. And you might love it if spicy is your jam…
Fresh Jalapenos- Deseed & finely dice 1-2 jalapenos.
Pickled Jalapenos- This is the hottest choice. Use sliced, finely diced. Roughly 1/4 cup or less of peppers, not the brine.
NOTE: Use gloves and/or be careful not to touch your face when handling peppers. Wash your hands well right away if not using gloves.
Garnishes
Here are a few of our favorite ways to garnish chili:
- Shredded Cheese- Monterrey Jack, Pepper Jack, Cheddar… take your pick!
- Fresh Chopped Cilantro
- Crushed Tortilla Chips- This one is my favorite. Just place some tortilla chips in a Ziploc bag and break them up. Sprinkle on top with your other garnishes. Great for a party or chili bar!
- Diced Avocado– Always a great addition, perfect for adding “creaminess” for a dairy-free option.
- Sour Cream
If you try this chili or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!
Instant Pot Shredded Beef Chili
Equipment
- 1 6-quart Pressure Cooker/Slow Cooker
Ingredients
- 2-2.5 pounds boneless chuck roast, excess fat trimmed (optional)
- 15.5 ounces pinto beans, drained or 2 cups of fresh (see notes below)
- 1 large onion, diced
- 3-4 garlic cloves, minced
- 7 ounces chipotle sauce, canned
- 14.5 ounces fire roasted tomatoes, canned
- 15 ounces tomato sauce
- 1-2 fresh jalapenos, deseeded & diced optional (see notes below)
- 2 teaspoons chili powder (see notes below)
- 1.5 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt, adjust as needed
- 2 teaspoons sugar, optional, see notes below
- 2 cups beef broth
- 1 bay leaf
Garnishes
- shredded cheese
- fresh cilantro, chopped
- crushed tortilla chips
- avocado, diced
- sour cream
Instructions
Directions:
- Prep all of your ingredients.
- Place the chuck roast into the pot of your cooker of choice.
- Add all of the remaining ingredients EXCEPT the pinto beans, no need to stir. Choose a cooking option below.
Slow Cooker:
- Set the slow cooker aka crock pot to HIGH for 8 hours.
- When it is finished cooking, remove all of the chuck roast into a separate bowl and shred. Discard any excess fat or gristle.
- Warm up the pinto beans and add them with the shredded beef to the pot.
- Serve and garnish.
Pressure Cooker:
- Set the Instant Pot or other electric pressure cooker on HIGH for 45 minutes.
- Slow/natural release for 20 minutes. Release any remaining pressure.
- When it is finished cooking, remove all of the chuck roast into a separate bowl and shred. Discard any excess fat or gristle.
- Warm up the pinto beans and add them with the shredded beef to the pot.
- Serve and garnish.
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