Instant Pot Shredded Beef Chili is so tender and bursting with bold flavors, it will melt in your mouth. The versatility and efficiency of the IP is on full display in this easy to follow soon to be family favorite recipe. When you don’t want to spend all day in the kitchen, but you still want a quality and comforting meal, just follow this IP methodology to yield a well balanced chili. Normally, it takes hours to cook chili. However, with this pressure cooker, it takes up much less of your valuable time and gives equivalent results when compared to the classic Dutch Oven. Follow step by step and you’ll have an amazing warm meal at your table.
If you are not sure if you want to try this recipe, I suggest you imagine a cold rainy day when it is too gloomy to venture outdoors for any recreational activities as the kitchen produce a buttery perfume of scratch made buttermilk cornbread. The family naturally gathers to the table where each member has a bowl decorated with cheese, sour cream, chopped cilantro and authentic corn tortilla chips arranged atop a steaming thick homemade beef broth chili stew full of succulent shredded beef. A meal like this will warm the stomachs and the hearts during a shared foodlicious experience that will raise the bar above what is normally attainable for a classic chili.
Made from scratch shredded beef chili can be used as a dip with authentic fresh corn tortillas chips, as an appetizer/side or when served with cornbread as the main entree.
Hot fresh beans, homemade beef broth and perfectly braised shredded chuck roast takes classic chili to new heights. Squeeze a lime wedge over the toppings to make this dish a bit more exquisite.
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Soft mouthfuls of tender shredded beef warmly fill your tummy as you spoon your way through a foodlicious example of a well made chili extravaganza.
Cut the chuck roast into 4 pieces. Generously sprinkle salt and pepper all over the roast.
Brown the meat.
Once all sides are brown; remove the beef to a plate/bowl and set aside.
Onions, bell pepper and garlic.
Place the beef in the cooker atop the vegetables.
Pressure cook on high for 45 minutes.
Remove the cooked beef and place in a bowl.
Shred the meat (suggest using tongs or a couple of forks).
Return the shredded beef to the cooker.
Let simmer for 5-10 minutes or until the chili thickens.
Add your favorite toppings to the chili.
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Instant Pot Shredded Beef Chili
- Pressure Cooker / Instant Pot
- 2 lb chuck roast beef
- 2 cups red kidney beans
- 2 cups low- sodium beef broth preferably homemade or carton
- 27 oz crushed tomatoes
- 4 tbsp tomato paste
- 3 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp chili adjust to you liking
- 1 tbsp oregano
- 1-2 tsp salt adjust to you liking
- 1 tsp black pepper
- 1 onion
- 1 green bell pepper
- 4 garlic cloves
- 2 tbsp cornstarch
- 2 tbsp cold water
- Cut the chuck roast into 4 pieces. Generously sprinkle salt and pepper all over the roast. Chop bell pepper/onions into small pieces and mince the garlic. Set aside.
- Set cooker to saute-high. Add oil imediately let heat for approx. 1 minute.
- Place the roast into the instant pot/pressure cooker. Sear the chunks 3-5 mintues per side (until browned). Once all sides are brown; remove the beef to a plate/bowl and set aside. Quickly add chopped onions, chopped bell peppers and minced garlic to the cooker. Saute for 2-3 minutes or until translucently fragrant. Add the tomato paste; Using a wooden spoon; mix and scrap any brown bits from the bottom of the cooker. Once deglazed; turn off the saute setting.
- Place the beef in the cooker atop the vegetables. Pour homemade or carton beef broth in the cooker. Add all the seasonings and crushed tomatoes. Gently mix the seasoning and tomatoes with the top 1 " of the broth. Careful to not disturb the meat (see video for refrence). Place the lid on.
- Pressure cook on high for 45 minutes, then natural release (approx. 40 minutes). Once fully depressurized; remove the lid and press cancel (turn off).
- Remove the cooked beef and place in a bowl, then shred (suggest using tongs or a couple of forks). Once fully shreded; set a side.
- Return the cooker to the saute-high setting.
- In a small bowl, whisk cornstarch and cold water together (making sure the cornstarch fully dissolves).
- Add the beans and cornstarch mixture to the cooker; then gently mix into the chili. Optional: add salt to taste.
- Return the now shredded beef to the cooker. Let simmer for 5-10 minutes or until the chili thickens.
- Using a wooden spoon/lattle; stir the chili gently and frequently making sure to scrape the bottom and sides of cooker to prevent burn notice.
- Note: If the chili becomes too thick for your liking, incrimetally add small amounts of broth or water to achieve your desired consistency.
- Press cancel and turn off the cooker.