Get ready to tantalize your taste buds with a hearty bowl of Instant Pot Shredded Beef Chili that’s bursting with flavor and packed with protein! This Mexican-inspired dish is the ultimate comfort food, perfect for chilly evenings or game day gatherings. With just 10 minutes of prep time and an hour of cooking, you can have a delicious, satisfying meal that serves eight, making it ideal for family dinners or meal prep. Imagine the aroma of tender, shredded beef mingling with zesty spices and savory beans—your kitchen will be the place to be! Dive into this recipe and discover how easy it is to create a chili that will have everyone coming back for seconds!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 pounds beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained
- 1 can (28 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Begin by preparing all your ingredients. Chop the onion and mince the garlic. Drain the kidney beans and set them aside.
- Cut the beef chuck roast into large chunks, about 2-3 inches in size. Season the beef generously with salt and pepper.
- Set your Instant Pot to the 'Sauté' mode. Once hot, add a splash of oil to the pot. Add the seasoned beef chunks in batches to avoid overcrowding. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until the onion is translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Return the browned beef to the pot. Add the drained kidney beans, diced tomatoes (with their juices), chili powder, cumin, and beef broth. Stir everything together until well combined.
- Close the lid of the Instant Pot, ensuring the steam release valve is set to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting and set the cooking time to 60 minutes on high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10-15 minutes. After that, carefully switch the steam release valve to 'Venting' to release any remaining pressure.
- Open the lid and use two forks to shred the beef directly in the pot. Stir the chili to combine the shredded beef with the beans and tomatoes.
- Taste the chili and adjust the seasoning with additional salt and pepper if needed. If you prefer a thicker chili, you can use the 'Sauté' mode for a few minutes to reduce the liquid.
- Serve the shredded beef chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or cilantro. Enjoy!
Tips
- Choose the Right Cut: For the best flavor and tenderness, use beef chuck roast. It becomes wonderfully tender when cooked under pressure, making it perfect for shredding.
- Sear for Flavor: Don't skip the searing step! Browning the beef enhances the flavor of the chili and adds a depth that makes a big difference.
- Layer Your Ingredients: When adding ingredients to the Instant Pot, layer them properly. Start with the beef, followed by the beans and tomatoes, to ensure even cooking and prevent burning.
- Adjust the Spices: Feel free to tweak the chili powder and cumin to suit your taste. If you like it spicy, add some diced jalapeños or a pinch of cayenne pepper!
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 10-15 minutes helps the flavors meld together beautifully and makes the beef even more tender.
- Thicken It Up: If you prefer a thicker chili, simply use the 'Sauté' mode after shredding the beef to reduce the liquid to your desired consistency.
- Garnish for Extra Flavor: Serve your chili with toppings like shredded cheese, sour cream, or fresh cilantro to elevate the dish and add a burst of freshness. Enjoy your cooking adventure and savor every bite of this delicious chili!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
