Easy Green Chili Shredded Beef

Our Easy Shredded Beef Recipe

Simple Pressure Cook Recipe 

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