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
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.