This easy shredded beef chili in the Instant Pot recipe is not only super tasty but very versatile. Eat like you would a bowl of chili or use for quesadillas or burritos. Also tastes great over rice or cauliflower rice. Only 7.1g net carbs and you can also make it in the slow cooker.
You might also love this low carb Mexican chili meatloaf!
I’ve had this recipe in my head for quite awhile and finally decided to give it a try. This easy shredded beef chili was super easy to make in the Instant Pot but you can also make it in the slow cooker. As a cup of chili it is full of flavor and very meaty but you can also eat it over cauliflower rice or use in a burrito or quesadilla. If you miss the beans I even have a low carb recommendation for that.
What Kind Of Beef To Use In This Shredded Beef Recipe
I used chuck roast because it’s very easy to shred and the fat content adds to the flavor. As you can see below I used a spice rub I put together and rubbed it all in the roast. However the next time I make it I will cut it up into big chunks first and then rub the spices in. This will make it cook quicker.
What If I Want Beans In This Low Carb Chili?
Beans as you know are very high in carbs so they are not recommended for a low carb diet. However you can use black soy beans. They have only 1g net carbs in a half cup. So if you want to add beans use soy beans like I have pictured below and adjust the carb count accordingly. I would use the whole can in this recipe.
What Is Ancho Chili Powder And Can I Substitute?
I used the ancho chili powder because my husband made it and it is delicious! I realize that most people don’t have this so here is what you can do to substitute.
- You could go to a Mexican store and find dry ancho chiles and grind them into a powder.
- A Mexican store might even have the ancho chili powder there.
- You can look for fresh poblano peppers (when dried they are called anchos) and use that instead of the bell peppers listed in the recipe. Walmart often carries them.
- Lastly you can just omit it if you want. It will still taste delicious.
Easy Shredded Beef Chili Recipe In The Instant Pot
- In a nutshell, you want to mix the spices together to make the rub.
- Cut the roast into big chunks and rub half of the spices all in it.
- Add a bit of oil into the Instant Pot and brown the chunks of beef.
- Put in the rest of the ingredients and cook manually in the Instant Pot for 50 minutes.
- Let pressure release naturally.
Shredded Beef Recipe In The Slow Cooker
To make this in the slow cooker you want to do everything the same except you will have to brown the meat in the skillet and then add everything to the slow cooker and cook on low all day.
I hope you enjoy this easy beef chili in the Instant Pot as much as we did. You know I love my Instant Pot! As you can see this makes alot but it’s very versatile. I eat it as is with a little sour cream, cheese and onions. My husband made a burrito and my son made a quesadilla. You could probably make this a freeze half of it for another meal. The nutritional information for 1 serving is:
354cals / 19.3g fat / 9.9g carbs / 2.8g fiber / 37.7g protein = 7.1g net carbs
Easy Shredded Beef Chili in the Instant Pot or Slow Cooker
This easy shredded beef chili in the Instant Pot recipe is not only super tasty but very versatile. Eat like you would a bowl of chili or use for quesadillas or burritos. Also tastes great over rice or cauliflower rice. Only 7.1g net carbs. You can also make in the slow cooker
Mexican Spice Rub
- 2 tablespoons cumin
- 2 tablespoons chili powder
- ½ teaspoon cinnamon
- 2 teaspoons salt
- 1 tablespoon paprika
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoons olive oil
- 3 lbs chunk roast
- 1 cup water
- 1 cup bell peppers, chopped*
- ½ onion, chopped
- 1 teaspoon ancho Chile powder*
- 28 oz can of crushed tomatoes
- 6 tablespoons tomato paste (or 1 small can)
Chop the roast into big chunks and half of the spices into the meat.
Hit the saute button and adjust the heat to high. Brown the meat on all sides for about 10 minutes.
Cancel the sauteeing function and add the rest of the ingredients including the remaining spices into the pot. Mix well and then secure the lid. Push the pressure release button to the back and manually cook for 50 minutes.
Let the pressure come down naturally, then take off the lid and start shredding the beef with two forks. Try to do a good job of making small pieces so it’s easier to eat as a chili.
*Notes* If you don’t have ancho chili powder you can use a pobablano pepper instead of bell peppers in the recipe. If you don’t have a poblano pepper you can eliminate the ancho chili pepper all together.
*To make in the Slow Cooker*. Chop the meat and season with half of the spices. Brown the pieces in the skillet and then add everything to a slow cooker. Cook on low all day then shredded the meat when it’s soft and falling apart.
You might want to also check out my story for this post!