Instant Pot Shredded Beef
Making shredded beef is easy and fast in an Instant Pot. This recipe is versatile and flexible. Change up the spice mixture to match the flavor and theme of your meal. Make it spicy Mexican one night then switch to a tangy barbecue or zesty cajun or all-purpose onion and herb flavor.
Servings: 6 servings
Ingredients
- 3 tablespoons seasoning mix see options below
- 3 pound boneless chuck roast
- ½ cup beef broth or chicken broth
- 1 (14 ounce) can crushed tomatoes 1 can
- 2 bay leaves
Instructions
- Slice the chuck roast in half so the pieces fit in the Instant Pot.
- Season both sides of the chuck roast with 2 to 3 teaspoons of the seasoning. Save the rest of the seasoning for later.
- Turn the Instant Pot to saute mode and add some olive oil to the pot. When the oil is hot, brown the chuck roast for about 2 minutes on each side. Turn the saute mode off and set the roast aside on a plate.
- Pour the broth into the pot and scrape the bottom to remove anything that might be stuck to the bottom of the pot.
- Put the roast back into the pot and add the crushed tomatoes, the bay leaves and the rest of the spice mix.
- Place the lid on the Instant Pot and make sure the pressure release valve is in the “sealed” position. Cook on high pressure for 50 minutes.
- Allow the pressure to release naturally for 15 minutes then release the rest of the pressure manually.
- Remove the chuck roast from the pot and shred the meat with 2 forks.
- Use a large spoon or a ladle to skim the fat off the top of the liquid. Set the Instant Pot to saute mode and let the sauce simmer for 10 minutes to reduce and thicken.
- Return the meat to the Instant Pot with all the cooking liquid. Keep warm until ready to serve.
Video
Notes
Suggested seasoning mix options
- Taco seasoning: Use homemade taco seasoning or your favorite store-bought blend.
- Cajun seasoning: Homemade or store-bought.
- Barbecue seasoning blend: Homemade or store-bought.
- Onion soup mix: Try our homemade low-sodium onion soup blend.
How to add additional sauces
If you want to stir in a finished sauce, wait until the meat is done cooking and you’ve reduced the cooking liquid. After you shred the beef and return it to the pot, stir in the sauce and simmer for 5–10 minutes.Good options:
- Barbecue sauce
- Tikka masala simmer sauce
- Enchilada sauce
- Spanish romesco sauce
If you add these sauces before pressure cooking, the meat releases liquid and the flavor gets diluted.
Nutrition
Serving: 1 serving | Calories: 129kcal | Carbohydrates: 6g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 663mg | Fiber: 2g | Sugar: 3g
