If you’re craving a hearty, soul-warming meal that comes together effortlessly, look no further than this Instant Pot Chili Con Carne with Shredded Beef Recipe. It’s the perfect blend of tender, slow-cooked beef, rich spices, and cozy beans all melded into a comforting chili that’s packed with flavor and texture. Using the Instant Pot cuts down traditional cooking time drastically while locking in deep, satisfying tastes you’ll want to savor again and again. Whether you’re feeding family or hosting friends, this recipe promises a winner every time.

Ingredients You’ll Need

A close-up view of a large spoon holding thick chili with dark red kidney beans and shredded tender meat in a rich, dark brown sauce. The chili is textured with visible chunks of tomatoes and spices, creating a hearty and steamy appearance. The background shows more chili in the pot with a soft focus, and the whole scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet absolutely essential, each adding a unique note to our chili. From aromatic spices that create depth to chunky beef and creamy beans that bring satisfying texture, every component plays a critical role in making this dish a delicious classic.

Chili powder: Choose your preferred heat level to adjust the chili’s kick perfectly.
Ground cumin: Adds a warm, earthy undertone that’s fundamental to chili flavor.
Paprika: Brings smoky sweetness and a beautiful red color to the pot.
Ground cinnamon: Just a pinch to elevate complexity with subtle warmth.
Dried oregano: Offers an herbal brightness that balances the richness.
Salt and black pepper: Essential to bring out all of the flavors harmoniously.
Olive oil: For browning the beef and softening aromatics gently.
Beef stew meat: Chuck roast or similar cuts that become tender and perfect for shredding.
Onion: Adds natural sweetness and body; choose your preferred variety.
Garlic: Delivers pungent freshness that boosts flavor depth.
Tomato paste: Concentrates tomato flavor and thickens the sauce beautifully.
Crushed tomatoes: Provides the juicy base with a balance of acidity and sweetness.
Beef stock: Enriches the chili with savory depth and moisture.
Honey or sugar: A touch of sweetness to counterbalance the spices and acidity.
Kidney beans: Adds creaminess and hearty texture that complements the shredded beef.

How to Make Instant Pot Chili Con Carne with Shredded Beef Recipe

Step 1: Prepare the Spice Blend

Begin by whisking together chili powder, cumin, paprika, cinnamon, oregano, salt, and pepper in a small bowl. This blend is your secret weapon, merging sweet, smoky, and spicy notes that will infuse the entire dish and make your kitchen smell incredible.

Step 2: Brown the Beef

Set your Instant Pot to “Sauté” and heat the olive oil. Salt and pepper your beef pieces, then brown them in batches for about 3-4 minutes per side until each side has a nice crust. This step locks in juices and creates deep flavors in the chili’s foundation.

Step 3: Sauté Aromatics

Remove the beef and add a bit more oil if needed. Toss in diced onions and minced garlic, cooking for about 3 minutes until soft and fragrant. This starts building layers of flavor, softened to balance the robust meatiness to come.

Step 4: Build the Base

Stir in the tomato paste and your homemade spice blend, cooking for another 2-3 minutes while stirring frequently. This helps toast the spices and deepen their aromas, creating a richly fragrant base for your chili.

Step 5: Add Liquids and Beef Back

Pour in the crushed tomatoes, beef stock, and honey or sugar. Mix everything together well, then nestle the browned beef back into the pot. It won’t be fully submerged, but that’s just fine—the pressure cooking will work its magic.

Step 6: Pressure Cook

Close and seal the Instant Pot lid, set the valve to closed, and choose “Manual” or “Pressure Cook” on high for 50 minutes. This slow and steady pressure cooking tenderizes the beef until it’s perfect for shredding.

Step 7: Shred and Simmer

After a natural release and waiting 10 minutes more, open the lid. Lift out the beef and shred it with forks. Add the kidney beans to the pot, then switch back to “Sauté” to simmer the chili, thickening the sauce and warming the beans for at least 10 minutes. Mash some beans if you like a thicker consistency.

Step 8: Final Seasoning

Taste your chili and adjust salt or pepper as needed. Now it’s time to enjoy your ultimate Instant Pot Chili Con Carne with Shredded Beef Recipe, hearty and bursting with layers of flavor!

How to Serve Instant Pot Chili Con Carne with Shredded Beef Recipe

Garnishes

Your chili is ready to shine with fresh, vibrant toppings. Consider chopped cilantro, diced red onions, shredded cheddar cheese, sour cream, or sliced jalapeños. Each garnish adds a fresh pop or creamy texture that perfectly complements the rich chili.

Side Dishes

Pair your chili with warm cornbread, fluffy rice, or crisp tortilla chips for a comforting and satisfying meal. A simple green salad with a tangy vinaigrette can help balance the richness, making the meal feel perfectly rounded.

Creative Ways to Present

For a fun twist, serve your chili over baked potatoes or sweet potatoes topped with sour cream and cheese. You can also transform it into chili-stuffed peppers or use it as a flavorful topping for nachos, embracing all the wonderful ways this Instant Pot Chili Con Carne with Shredded Beef Recipe can shine.

Make Ahead and Storage

Storing Leftovers

This chili actually tastes better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 4 days. When ready, simply reheat gently on the stove or in the microwave.

Freezing

Instant Pot Chili Con Carne with Shredded Beef Recipe freezes beautifully. Cool completely, then transfer to freezer-safe containers or heavy-duty bags. Freeze for up to 3 months for a quick meal option that you can thaw overnight in the fridge before reheating.

Reheating

Reheat your chili in a saucepan over medium heat, stirring occasionally until warmed through. If it’s too thick, add a splash of water or beef stock to loosen it up. Microwaving works as well—just cover to keep moisture in and stir halfway through for even heating.

FAQs

Can I use ground beef instead of stew meat?

Absolutely! You can brown ground beef with the onions and garlic, then proceed with the recipe, reducing pressure cook time to about 20 minutes. It’s a quicker alternative while still delicious.

What can I substitute for kidney beans?

Feel free to use black beans, pinto beans, or even chickpeas depending on your preference. Just rinse and drain canned beans before adding them near the end as instructed.

Is this recipe spicy?

The heat level is adjustable! Use mild chili powder for a gentle warmth or hot chili powder if you like it fiery. You can also add chili flakes or fresh peppers to turn up the spice further.

Can I make this recipe in a slow cooker?

Yes, this chili works well in a slow cooker. Brown the beef and sauté the aromatics on the stovetop first, then transfer everything to your slow cooker and cook on low for 6 hours. Shred the beef, add beans, and cook another 30 minutes before serving.

How thick will the chili be?

The chili is richly saucy but thickened through simmering after shredding the beef and adding beans. If you prefer a thicker texture, simmer longer or mash some beans to add creaminess.

Final Thoughts

I can’t recommend this Instant Pot Chili Con Carne with Shredded Beef Recipe enough for anyone looking for a tasty, comforting, and easy meal that’s perfect any night of the week. The blend of tender beef, vibrant spices, and creamy beans will quickly make this recipe one of your favorites — just like it did for me. Go ahead and give it a try; your taste buds will thank you!