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.
Servings: 6 Servings
Calories: 393kcal
Ingredients
- 2 tablespoon Oil
- 2.5 pounds Chuck roast Trimmed of excess fat
- 2 cups Beef broth Low sodium
- Salt To taste
- Pepper To taste
- 1-2 teaspoon Dried oregano Can be replaced with Italian seasoning
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- 1.5 teaspoon Paprika powder
- 1 teaspoon Chili powder
- 1.5 tablespoon Vinegar
- ¼ teaspoon 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
Calories: 393kcal | Carbohydrates: 1g | Protein: 37g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 453mg | Potassium: 685mg | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 4.2mg