Instant Pot Shredded Beef Chili
This is my new favorite chili recipe! With less steps, it is now my go-to for quick weeknight meals in the Instant Pot or Slow Cooker. It can be spicy or mild, just adjust as need.
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.
Notes
Cooking times, servings, and nutritional values are estimates only.
*Pickled jalapenos (1/4 cup or less, diced) can be substituted for more heat/spice.
*Swap the chili powder for paprika and omit the jalapenos for a very mild/no heat chili.
*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.
For canned beans: Any combination of pintos, black beans, and kidney beans is also fantastic. You can even add an extra cup of frozen or drained canned corn!
*Sugar balances the flavors and enhances the tomatoes. You can skip or reduce it if you like.
Nutrition
Calories: 311kcalCarbohydrates: 21gProtein: 26gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 1163mgPotassium: 773mgFiber: 7gSugar: 7gVitamin A: 690IUVitamin C: 7mgCalcium: 88mgIron: 5mg
Tried this recipe?Let us know how it was!