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5 from 2 votes

Instant Pot Shredded Beef Chili

Prep Time10 mins
Cook Time1 hr 5 mins
Natural Release40 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: American
Keyword: beef chili recipe, best Instant pot shredded beef chili recipe, chili recipe, easy instant pot shredded beef chili recipe, Instant pot shredded beef chili, pressure cooker shredded beef chili recipe
Servings: 6
Calories:

Equipment

  • Pressure Cooker / Instant Pot

Ingredients

  • 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

Instructions

Prepare

  • 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.

Browning

  • 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.

Pressure Cook

  • 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.

Optional: add shredded cheese, sliced red onions, chopped cilantro, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.Serve warm and enjoy!

    Video