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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.

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

Course Main Course
Cuisine Mexican
Keyword chili, instant pot, Mexican, shredded beef
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 354 kcal
Author Denise

Ingredients

Mexican Spice Rub

  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1 teaspoons garlic powder
  • 1 teaspoon onion powder

Chili recipe

  • 1 tablespoons olive oil
  • 3 lbs chunk roast
  • 1 cup water
  • 1 cup bell peppers, chopped*
  • 1/2 onion, chopped
  • 1 teaspoon ancho Chile powder*
  • 28 oz can of crushed tomatoes
  • 6 tablespoons tomato paste (or 1 small can)

Instructions

  1. Chop the roast into big chunks and half of the spices into the meat. 

  2. Hit the saute button and adjust the heat to high. Brown the meat on all sides for about 10 minutes.

  3.  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.

  4. 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. 

  5. *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. 

  6. *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.