Instant Pot Shredded Beef Chili

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 37

Pressure Release 10

Total Time 1 12

Servings servings

Calories 419kcal

Author Kate at Eating in an Instant

Equipment

Instant Pot/Electric Pressure Cooker

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