June 24, 2021

Easy Green Chili Shredded Beef

Easy Green Chili Shredded Beef

Easy Green Chili Shredded Beef


Chuck roasts piling up?  To warm for slow cooker season?  Still need to eat without a lot of planning?  Feeding a crowd and have other things to prepare?

Let me share a recipe that solves all of these problems.

Instant Pot 6 qt.

Trivet.  Frozen chuck roast.  Small can of chopped green chili’s. 1 cup of water.

Manual high pressure for 60 minutes.  Let it naturally pressure release.  When the pressure cycle is done I turn off the Keep Warm cycle so it cools faster.  Just please don’t do a quick release, because that will dry out your beef.

It can take up to 2 hours frozen to finish, depending on the size of your roast.  After it cools, I pull out the bone and fat with my fingers and shred with a fork.

Serve as is, over rice, with potatoes, in breakfast burritos, or regular burritos, on a bun, or nachos.  

Always serve with some variety of Wisconsin cheese and a tall glass of ice cold milk.

This recipe is not spicy! Even my bland eaters can’t believe I use hot chilis.  Adventurous cooks can add Mexican oregano, cumin, chipotle powder, a bay leaf or a cup of salsa.

This is a quick easy way to have dinner ready without a lot of prep.  Our family loves burgers, but sometimes this is easier because I don’t have to babysit the grill.  And the kids can eat it on a bun, so it’s a win win.

Tell me how it goes for you!

XOXO  Louisa