Instant Pot Shredded Beef Recipe

Quick and easy instant pot shredded beef recipe with simple ingredients- Soft, tender meat that melts in your mouth. Use it in tacos, sandwiches, pasta.

Course Main Course

Cuisine American

Keyword beef, instant pot, shredded

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Servings

Calories 393

Author Abeer

Ingredients

2 tbsp Oil
2.5 pounds Chuck roast Trimmed of excess fat
2 cups Beef broth Low sodium
Salt To taste
Pepper To taste
1-2 tsp Dried oregano Can be replaced with Italian seasoning
2 tsp Garlic powder
2 tsp Onion powder
1.5 tsp Paprika powder
1 tsp Chili powder
1.5 tbsp Vinegar
1/4 tsp Red chili flakes Optional

Instructions

Turn Instant pot to "Saute"mode and heat oil.
Add roast and sear one side until golden brown. Then, flip it over and sear the other side.
Sear and brown the sides of the roast too.
Add broth, salt, pepper, oregano, garlic powder, onion powder, paprika powder, chili powder, vinegar, red chili flakes and mix to combine everything together.
Put the lid on and turn the the valve to "Sealing."
Select "Manual" mode and set the timer for 60 minutes.
When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
Open the lid and shred beef with 2 forks.
Select the "Saute" mode and cook until liquid is reduced to your desired consistency. I like the sauce to be thick and really coating the beef and thus, I reduce a lot. Enjoy!

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition