Instant Pot shredded beef chili has chunks of tender beef and pinto beans in a tasty chili sauce. The chili is easy to make and is made entirely in the Instant Pot.
Chili is one of my go-tos in the Instant Pot. It’s so simple to make a batch of chili in the pressure cooker, and the chili tastes like it simmered all day.
This recipe takes chuck roast and beans and turns them into a delicious meal with just a little bit of work. Below you’ll find step-by-step photos and tips to help you make an easy and tasty batch of Instant Pot shredded beef chili.
Ingredient notes and substitutions
- Chuck roast: Chuck roast works well in this recipe because the fat helps to keep the meat tender while it cooks.
- Seasoning: You can use chili seasoning in place of the spices if you prefer.
- Beef broth: Feel free to use reduced-sodium or no salt broth to lower the sodium level.
- Pinto beans: A different type of canned bean, like black beans or kidney beans, will also work in this recipe.
- Chipotle pepper and adobo sauce: You can use more or less depending on how much heat you’d like to add.
- Masa harina: Finely ground yellow cornmeal also works well to thicken the chili.
How to make Instant Pot shredded beef chili
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press sauté.
Step 2: When the Instant Pot reads “hot”, add part of the beef chunks. Don’t overcrowd the pot or the beef will steam, not brown.
Step 3: Let sit undisturbed to brown. Once browned, flip and brown on the other side.
Continue with the remaining beef.
Step 4: Remove the beef to a plate. If there’s more than 2 tablespoons of fat and oil in the pot, drain any excess.
Step 5: Add the onions to the now empty pot, and cook, stirring regularly, until softened.
Step 6: Stir in the garlic, and cook, stirring the entire time, for 30 seconds.
Step 7: Press cancel.
Step 8: Stir in the chili powder, cumin, paprika, oregano, salt and pepper.
Step 9: Pour in 1/2 cup broth, and scrape up any browned bits from the bottom of the inner pot.
Step 10: Add the remaining 1/2 cup broth, beef chunks, pinto beans, chopped chipotle pepper, adobo sauce, crushed tomatoes, and tomato paste. Do not stir.
Step 11: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the time to 25 minutes.
Step 12: When the cooking time has ended, let the pressure release naturally for 10 minutes.
Step 13: Carefully turn the pressure release valve to venting to release any remaining pressure. Unlock and remove the lid.
Step 14: Give the chili a good stir, and season with additional salt and pepper to taste.
Step 15: Press cancel, and then press sauté.
Step 16: Stir in the masa harina, and cook, stirring regularly, until slightly thickened, about 3-4 minutes.
Tips
- Do not stir: The reason that you don’t stir the chili before cooking once you’ve added the tomatoes is because the tomatoes will cause a burn warning.
- Heat: You can easily adjust the amount of heat in the chili by adding more or less chili powder, chipotle peppers, and adobo sauce.
Serving suggestions
I like to serve the chili with either sliced green onions or a bit of chopped cilantro. Sour cream, shredded cheese, and guacamole are all good toppings for the chili.
I serve cornbread or corn muffins or a side of cinnamon rolls.
Storage
Store any leftover chili in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
If you’ve tried this Instant Pot shredded beef chili recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can follow me on Pinterest or Facebook even more delicious food!
Instant Pot Shredded Beef Chili
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 pounds boneless beef chuck roast trimmed of excess fat and cut into ½ inch chunks
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth divided
- 2-14.5 ounce cans pinto beans drained and rinsed
- 1 chipotle pepper in adobo sauce finely chopped
- 2 tablespoons adobo sauce from chipotle pepper in adobo sauce
- 28 ounces crushed tomatoes
- 3 tablespoons tomato paste
- Salt and black pepper to taste
- 2-3 tablespoons masa harina
Instructions
- Press sauté.
- When the Instant Pot reads “hot”, add part of the beef chunks. Don’t overcrowd the pot or the beef will steam, not brown.
- Let sit undisturbed to brown. Once browned, flip and brown on the other side.
- Continue with the remaining beef.
- Remove the beef to a plate. If there’s more than 2 tablespoons of fat and oil in the pot, drain any excess.
- Add the onions to the now empty pot, and cook, stirring regularly, until softened.
- Stir in the garlic, and cook, stirring the entire time, for 30 seconds.
- Press cancel.
- Stir in the chili powder, cumin, paprika, oregano, salt and pepper.
- Pour in 1/2 cup broth, and scrape up any browned bits from the bottom of the inner pot.
- Add the remaining 1/2 cup broth, beef chunks, pinto beans, chopped chipotle pepper, adobo sauce, crushed tomatoes, and tomato paste. Do not stir.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Press manual high pressure and adjust the time to 25 minutes. It should take about 10-15 minutes to come to pressure.
- When the cooking time has ended, let the pressure release naturally for 10 minutes.
- Carefully turn the pressure release valve to venting to release any remaining pressure.
- Unlock and remove the lid.
- Give the chili a good stir, and season with additional salt and pepper to taste.
- Press cancel, and then press sauté.
- Stir in the masa harina, and cook, stirring regularly, until slightly thickened, about 3-4 minutes.
Notes
- Seasoning: You can use chili seasoning in place of the spices if you prefer.
- Beef broth: Feel free to use reduced-sodium or no salt broth to lower the sodium level.
- Pinto beans: A different type of canned bean, like black beans or kidney beans, will also work in this recipe.
- Chipotle pepper and adobo sauce: You can use more or less depending on how much heat you’d like to add.
- Masa harina: Finely ground yellow cornmeal also works well to thicken the chili.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did You Make This?
Don’t forget to leave a rating below below and make sure to follow on Pinterest and Instagram for more!
