Instant Pot Chili Con Carne with Shredded Beef Recipe
This Instant Pot Chili Con Carne with Shredded Beef is a hearty, flavorful dish made with tender beef stew meat, a fragrant spice blend, kidney beans, and a rich tomato base. Perfect for a comforting meal, it leverages the pressure cooker for a quick, tender result with deep, well-developed flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Ingredients
Spice Blend
- 1 tablespoon chili powder (mild, medium or hot – your preference)
- 4 teaspoons ground cumin
- 4 teaspoons paprika
- 1/4 teaspoon ground cinnamon
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Chili
- 2 tablespoons olive oil
- 2 pounds beef stew meat (like chuck roast, casserole steak etc) (about 900 g)
- 1 large onion (white, yellow or brown), diced
- 1 tablespoon (about 3 cloves) garlic, minced
- 4 tablespoons tomato paste
- 2 cans (14 oz/400 g each) crushed tomatoes
- 1 cup (240 ml) beef stock
- 1 tablespoon honey or sugar (brown, white, or coconut sugar)
- 2 cans (14 oz/420 g each) kidney beans, drained and rinsed
- Salt and pepper to taste
Instructions
- Prepare the spice blend: Whisk all the spices (chili powder, cumin, paprika, cinnamon, oregano, salt, and pepper) together in a small bowl and set aside.
- Brown the beef: Add olive oil to the Instant Pot and press the “Sauté” button. Season both sides of the beef with salt and pepper. Once the oil is hot, add the beef in batches, browning each side for 3-4 minutes. Remove browned beef and set aside.
- Sauté aromatics: If the pot is dry, add a little more oil. Add the diced onion and minced garlic to the pot, stirring and cooking for about 3 minutes until softened.
- Add tomato paste and spices: Stir in tomato paste and the prepared spice blend. Cook for 2-3 minutes, stirring often to develop the flavors.
- Add liquids and beef: Pour in the crushed tomatoes, beef stock, and honey or sugar. Mix well, then add the browned beef back into the pot, submerging it as much as possible.
- Pressure cook: Cancel the sauté function, secure the lid on the Instant Pot, and ensure the steam valve is closed. Set to ‘Manual’ or ‘Pressure Cook’ for 50 minutes.
- Natural release: Once cooking is complete, allow the Instant Pot to keep warm for at least 10 minutes, then carefully release the steam valve to fully depressurize and open the lid.
- Shred beef and add beans: Remove the beef to a plate or bowl and shred it with forks. Add the rinsed kidney beans to the pot.
- Simmer to thicken: Press the “Sauté” button again and bring the chili to a simmer. Let it cook for at least 10 minutes to warm the beans and reduce the liquid. For a thicker chili, simmer longer and mash some beans into the chili.
- Final seasoning and serve: Taste and adjust seasoning with salt if necessary. Serve topped with your favorite chili toppings and enjoy.
Notes
- Additional time is needed for the Instant Pot to come to pressure before cooking and to depressurize after cooking.
- To make in a slow cooker: Brown beef in a skillet; sauté onion and garlic; add spices and tomato paste; deglaze with beef stock in the pan; transfer mixture, beef, and remaining stock and tomatoes to slow cooker; cook on low 6 hours; shred beef, add beans, cook another 30 minutes to thicken.
- To make with ground beef: Sauté onion and garlic 4-5 minutes; brown ground beef; add tomato paste and spices, cook 2-3 minutes; add beans, tomatoes, and stock; cook on high pressure for 20 minutes.
