Instant Pot Shredded Beef is deliciously tender and flavorful plus it’s a budget-friendly way to cook for a crowd or start your meal prep. Use it for sandwiches, tacos, salads, or served over rice.
Why You’ll Love It
- Tender and Flavorful: The beef chuck roast cooks perfectly in the Instant Pot, resulting in tender, juicy meat infused with a blend of savory spices.
- One-Pot Wonder: Everything cooks in the Instant Pot, minimizing cleanup, and making it an ideal dish for those who appreciate easy, one-pot cooking.
- Feeds a Crowd: This recipe is budget-friendly and perfect for feeding a larger group or meal prepping.
» You might also like this Instant Pot London Broil.
Ingredients You’ll Need
- Beef Chuck Roast – This can be a relatively low cost roast, especially if you find it on sale. Variations like beef shoulder or bottom round roast can be used as alternatives.
- Olive Oil – Substitute with avocado oil or vegetable oil if needed.
- Salt and Pepper – Seasoning the meat before sautéing it will help develop a flavorful crust. You can then adjust the seasoning after cooking to suit your preferences.
- Seasonings – Garlic powder, onion powder, and paprika
- Beef Broth – I always use low-sodium beef broth or beef bouillon and water. Substitute with vegetable broth if preferred. As a last option, you can use water.
- Worcestershire Sauce – This is the secret sauce. Don’t skip it!
- Onion – Any variety can be used, such as yellow, white, or red onions.
- Bell Pepper – Use any color you like, though green peppers will blend in the best.
- Barbecue Sauce – BBQ sauce is optional and might depend on what you’re using the shredded beef for. It’s great for sandwiches, but not right for tacos.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
- Cutting board
- Kitchen tongs
Helpful Tips
- Searing the beef before pressure cooking helps to enhance flavors and texture. It’s worth taking the extra few minutes for this step to develop a nice crust on the meat.
- Thicker cuts may require a slightly longer cooking time to reach desired tenderness. If your roast is thicker, consider adding a few extra minutes of cooking time.
- If you prefer a thicker sauce, remove the shredded beef from the Instant Pot after cooking and set it to “Sauté” mode. Simmer the liquid for a few minutes to reduce and thicken it.
How to Make Instant Pot Shredded Beef
Step 1: Season and sauté the roast
First up, cut your roast into four equal pieces. Grab a small bowl, mix your favorite seasonings together, and then sprinkle them all over the roast pieces.
Turn your Instant Pot to sauté mode, pour in some olive oil, and once it’s hot, brown those beef chunks on all sides. They should look nicely seared. Once done, turn off the sauté mode and set the beef aside on a plate.
Step 2: Add other ingredients
Now, pour in beef broth, a dash of Worcestershire sauce, onion, and some bell pepper into the pot. Give it a good whisk to get all those tasty browned bits off the bottom. Then, pop the beef back in.
Step 3: Pressure Cook
Close the Instant Pot lid, making sure the pressure release valve is set to sealing. Cook on high pressure for a solid 60 minutes. After the timer dings, let the pressure release naturally for 15 minutes, then carefully release any remaining pressure.
Open the lid. Use tongs to move the beef to a cutting board. It’s shredding time! Use two forks to pull it apart. If you like, toss the shredded beef back into the pot to soak up all that flavorful sauce. You can even mix in some barbecue sauce for an extra kick.
Serve it up however you like – in sandwiches, tacos, wraps, or over a bed of rice. Enjoy your mouthwatering shredded beef!
How to Store & Reheat
Allow the shredded beef to cool completely before storing. Place it in an airtight container and it can be stored in the refrigerator for up to 3-4 days. If planning to store it for a longer duration, it can be stored in the freezer for up to 3 months.
Reheating Options
Stovetop: Gently warm the shredded beef in a pan on the stove over medium-low heat. Add a splash of beef broth or water to prevent it from drying out.
Microwave: Place the desired amount in a microwave-safe dish. Cover loosely and reheat on medium power in intervals of 1-2 minutes, stirring in between.
Instant Pot: For larger portions, you can reheat in the Instant Pot. Add some beef broth to prevent sticking, then use the “Sauté” function, stirring occasionally.
Questions About the Recipe
Can I use a different cut of meat for this recipe?
Yes, you can. While beef chuck roast works well for shredding, other cuts like beef shoulder or bottom round roast can also be used. Adjust cooking times accordingly based on the cut used.
Can I make this dish in a slow cooker instead of an Instant Pot?
You can adapt this recipe for a slow cooker by following similar steps—sear the meat in a pan, then transfer it along with the remaining ingredients to the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours until the beef is tender.
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Instant Pot Shredded Beef
Note: Made in a 6-qt Instant Pot
Equipment
- Cutting board
- Kitchen Tongs
Ingredients
- 2 pounds (907 g) beef chuck roast
- 1 teaspoon (6 g) salt
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (2 g) paprika
- 1 cup (237 ml) beef broth
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 cloves garlic minced
Instructions
- Cut the roast into 3 pieces.
- Mix together the seasonings in a small bowl.
- Sprinkle evenly over the piece of beef.
- Add the beef broth, Worcestershire sauce, and garlic to the Instant Pot.
- Place the beef in liquid.
- Close and lock the lid. Set the pressure release valve to the sealing position.
- Cook on high pressure for 30 minutes. Once the cooking time is complete, allow for a natural pressure release (about 15 minutes). Note: A larger roast might need more time to break down.
- Open the lid and use tongs to transfer the beef to a cutting board. Shred the beef with 2 forks.
- Return the shredded beef to the Instant Pot and stir it in the flavorful sauce.
- Serve the tender and flavorful shredded beef in sandwiches, tacos, wraps, or over rice.
Notes
- Searing the beef before pressure cooking helps to enhance flavors and texture. It’s worth taking the extra few minutes for this step to develop a nice crust on the meat.
- Thicker cuts may require a slightly longer cooking time to reach desired tenderness. If your roast is thicker, consider adding a few extra minutes of cooking time.
- If you prefer a thicker sauce, remove the shredded beef from the Instant Pot after cooking and set it to “Sauté” mode. Simmer the liquid for a few minutes to reduce and thicken it.
Nutrition
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.