This Instant Pot 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 meld together. The beef is simmered in the flavorful sauce until it is fall apart tender.
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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.
2.5 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. I have tested both and fresh is best, but canned works just fine.
For fresh pinto beans: Sort 2 cups of dried beans the day before you need them. Soak in about 8 cups of cool water (add 1 teaspoon of baking powder, optional) for at least 8 hours or overnight. Drain and rinse. I cook my beans with 6 cups of cold water and 1 bay leaf in my Instant Pot pressure cooker for 15-20 minutes. Natural release for at least 20 minutes.. You can also cook them on the stove top in a Large Stockpot with 8-10 cups of water. Bring to a boil, then reduce heat and simmer until tender (about 2 hours). Use about 4 cups of the cooked beans and reserve the rest for another meal or toss them all in.
Fresh Garlic
White or Yellow 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 for a little added heat. If you like a VERY hot chili, you can use pickled jalapenos instead, this is the hottest choice. Dice about 1/4 cup or less of pickled peppers, do not use the brine. It will be very spicy.
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
- 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
Love Chili? I do too! Check out our other family favorite…
Easy One Pot White Chicken Chili served with some fresh French Bread!
If you try this Instant Pot Shredded Beef 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
- 2.5 pounds boneless chuck roast, excess fat trimmed (optional)
- 4-15.5 ounce cans of pinto beans, drained or 4 cups of fresh (see notes below)
- 1 large yellow or white 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. (Slow or Pressure Cooker)
- Add all of the remaining ingredients EXCEPT the pinto beans. Choose a cooking option below.
Slow Cooker:
- Set the slow cooker to HIGH for 8-10 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. You can also add them during the last hour of cooking time.
- Serve and garnish.
Pressure Cooker:
- Set the Instant Pot or other electric pressure cooker on HIGH for 60 minutes.
- Slow/natural release for 20 minutes. Release any remaining pressure if needed.
- 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. Note: to warm the beans you can also use the sauté setting on your cooker to simmer the chili for a few minutes.
- Serve and garnish.
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