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.
- 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 tsp Dried oregano
- 1.5 tsp Garlic powder
- 1.5 tsp Onion powder
- 1.5 tsp Paprika powder
- 1.5 tbsp Vinegar
- 1/4 tsp Red chili flakes Optional
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, 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!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
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