Shredded beef is a versatile ingredient that can be used in tacos, burritos, nachos, sandwiches, pasta dishes, and more. While traditional recipes call for slow cooking tough cuts of beef for hours on the stove or in the oven, using an instant pot cuts down the cooking time considerably while still yielding incredibly tender, fall-apart shredded beef.
In this comprehensive guide, I’ll walk you through the entire process of making perfect shredded beef in an instant pot, from start to finish. Whether you’re a beginner or an experienced instant pot user you’ll learn helpful tips and tricks for maximizing flavor and tenderness every time.
Benefits of Using an Instant Pot
Instant pots utilize both high heat and pressure to quickly break down the tough collagen fibers in beef chuck roast or other cuts ideal for shredding This dramatically reduces cooking time compared to traditional methods
- Cooks beef in 1-2 hours instead of 4-6 hours typically required for slow cooking or roasting
- Intensifies flavor as juices are sealed in under pressure
- Minimal hands-on time, allowing the beef to become fall-apart tender with no babysitting required
- Convenient and easy cleanup – just one pot to wash!
Tips for Choosing the Right Cut of Beef
Selecting the right cut is key to ending up with beef that shreds easily into tender, juicy strands. The best cuts tend to be chuck roast or other well-marbled cuts from the shoulder or round.
- Look for well-marbled, fatty cuts. The intramuscular fat will keep the beef moist and tender.
- Avoid lean cuts like sirloin or tenderloin, which can become tough and dry.
- Opt for cuts marked “stew meat” or “pot roast.” Their connective tissues break down nicely.
- Chuck roast, bottom round roast, and top round roast are excellent choices.
- Shoot for 2.5-3 lbs so you end up with plenty of shredded beef.
Helpful Tips for Flavor and Tenderness
Follow these tips when prepping and cooking the beef to maximize its flavor and tenderness
- Generously season the beef on all sides with salt and pepper or other spices of your choice. This adds big flavor.
- Quickly brown the seasoned beef in the instant pot on saute mode before pressure cooking. This seals in the juices.
- Add aromatics like onions, garlic, herbs, or chili peppers to infuse the beef with extra flavor.
- Pour in beef broth or stock along with seasonings like bay leaves, oregano, Worcestershire sauce, etc. The broth will keep the beef extra moist and develop into a tasty jus.
- Cook for 60-90 minutes until extremely tender. The meat should shred easily with a fork when done.
- Allow the pressure to release naturally, then shred the beef. The rest time allows it to become as tender as possible.
Step-By-Step Instant Pot Shredded Beef Recipe
Now let’s walk through an easy recipe step-by-step so you can see just how simple it is to make amazing shredded beef in your instant pot:
Ingredients:
- 3 lbs beef chuck roast
- 2 tablespoons avocado oil or other neutral oil
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth or stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
-
Season the beef chuck roast generously on all sides with salt and pepper.
-
Select the “Saute” setting on the instant pot and heat the avocado oil. Sear the roast on all sides until well browned, about 2-3 minutes per side.
-
Add the sliced onion and minced garlic to the pot and stir frequently until softened and fragrant, 3-4 minutes.
-
Pour in the beef broth and Worcestershire sauce. Stir in the dried oregano.
-
Place the seared roast into the instant pot liquid. Lock the lid and ensure the pressure release valve is sealed.
-
Select the “Manual” or “Pressure Cook” setting and adjust to high pressure for 60 minutes. The pot will take about 10-15 minutes to come up to pressure before the cook time begins.
-
When the timer goes off, allow the pressure to release naturally, about 20-30 minutes. Carefully unlock and remove the lid.
-
Transfer the roast to a cutting board. It should be fall-apart tender. Use two forks to shred the beef into bite-sized strands.
-
Give the pot a quick stir, taste, and season with more salt and pepper if desired. Add the shredded beef back and mix to coat it in the juices.
And that’s it – incredibly flavorful, insanely tender instant pot shredded beef ready to use however you like! The hands-on time is minimal, and the instant pot does all the tough work of breaking down those collagen fibers into meltingly tender beefy strands.
Serving Suggestions for Instant Pot Shredded Beef
The possibilities are endless when it comes to how to serve instant pot shredded beef. Here are just a few delicious ideas:
- Stuff into tacos, burritos, quesadillas, or tamales
- Pile on nachos and top with all the fixings
- Mix with barbecue sauce for hearty sandwiches
- Toss with pasta, marinara, and mozzarella for ravioli or manicotti
- Add to rice bowls along with veggies and avocado
- Stir into chili, soups, or stews for added hearty beefiness
- Use as the filling for stuffed peppers, cabbage rolls, or enchiladas
- Fold into omelets, frittatas, or scrambles for a protein boost
- Top roasted or baked potatoes and finish with cheddar, bacon, and green onion
No matter how you use it, instant pot shredded beef is sure to become a new go-to in your meal rotation. Enjoy!
How to Make Shredded Beef in the Slow Cooker:
You’ll follow all of the same instructions for the Instant Pot above except for two changes: 1.) you’ll need to sear the beef and sauté the onion and garlic in a skillet (rather than using the Instant Pot for searing), and 2.) The cook time is going to be longer with the slow cooker.
Chop beef chuck roast into 4 to 6 smaller chunks (the chunks should still be large!).
In a small bowl, stir together the chili powder, sea salt and thyme. Sprinkle the mixture over the chunks of beef, then use your hands to gently press the rub into the beef. Note: you can absolutely use more seasoning, so go liberal with it!
Add avocado oil to a large cast iron skillet and heat to medium-high on the stove top. Sear the chunks of beef on two sides for 3 minutes per side, or until beef is golden-brown and crispy. Transfer beef to a plate and add the onions to the skillet. Sauté, stirring occasionally, until translucent, about 3 to 4 minutes. Add the garlic and sauté until fragrant, about another 2 minutes.
Transfer the onions and garlic and beef to your slow cooker. Pour in the rest of the ingredients and stir everything around so that the beef is submerged in liquid as much as possible (it’s fine if it isn’t completely covered in liquid).
Secure the lid on your slow cooker. Cook on low heat for 10 to 12 hours or high heat for 6 to 8 hours. Note: I think the meat turns out better when you cook on the lowest heat for a long period of time (10 to 12 hours).
Use tongs to transfer the beef to a cutting board.
Use two forks to shred the beef. Transfer the shredded beef back to the Instant Pot and allow it to soak up the juices.
Serve as tacos, burritos, enchiladas, or bowls with your favorite toppings.
As I mentioned previously, I did a build-your-own-adventure situation with this recipe. I heated up corn and flour tortillas, made rice pilaf and roasted vegetables, caesar salad, and set out grated cheese, chopped red onion, cilantro, avocado, and a variety of hot sauces and salsas for everyone to choose from. Here are some of the iterations of what folks did:
- Burrito with shredded beef, rice, avocado, cheese, salsa and hot sauce
- Quesadillas with cheddar cheese and shredded beef
- Beef tacos straight up with onions, cilantso, and a hot sauce kicker
- Burrito bowl with shredded beef, rice, and roasted vegetables
- Plate o’ rice, beef, and caesar salad on top.
As you can see, there are plenty of ways you can use this mexican-style shredded beef. Consider also using it for enchiladas, papusas, and even pizza!
- Go liberal on the spices! If you feel you need to use more, use more. Just be cognizant of the amount of spicy spices you add.
- Make this recipe up to 5 days ahead of time! Simply skim the fat and transfer to glass tupperware to save it as a meal prep adventure.
- If you don’t think you can get through all of the beef within a 5 to 7-day period, freeze it for later. I simply transfer it to a zip lock freezer bag and freeze it.
- If you don’t have orange juice on hand, you can use multiple different types of juice – pineapple, mango, or cherry also work great!
- Omit the onion and garlic if you follow a low-FODMAP diet
Whatcha gonna do with all that beef?!
How To Make Instant Pot Mexican Shredded Beef:
Procure a large beef chuck roast. Chop it into 4 to 6 smaller chunks (the chunks should still be large!).
In a small bowl, stir together the chili powder, sea salt and thyme. Sprinkle the mixture over the chunks of beef, then use your hands to gently press the rub into the beef. Note: you can absolutely use more seasoning, so go liberal with it!
Plug in your Instant Pot and press the Sauté button. Add the avocado oil and allow the Instant Pot to heat up.
Place several of the large chunks of beef in the Instant Pot and sear for 3 minutes on two sides.
Transfer to a plate and repeat for remaining chunks (I was able to do 3 chunks at a time and had 6 chunks total, so this took me two rounds).
Set the plate of seared beef aside for a moment while you sauté the onion and garlic.
Keeping the Instant Pot on the Sauté setting, add the onion and sauté, stirring frequently, until onion is translucent, about 3 to 5 minutes. Add the garlic and continue sautéing one minute longer.
Add the beef broth, orange juice, coconut sugar, and lime juice to the Instant Pot. Transfer the beef back into the Instant Pot and do your best to submerge it in liquid. It’s okay if it isn’t all submerged!
Secure the lid and Press Manual or Pressure Cook. Set the timer for 50 minutes, and set the pressure release valve to Sealing.
Once the time is up, allow the pressure cooker to go into its Keep Warm mode for at least 10 minutes (you can stretch this longer if you aren’t around to release the pressure). Release the pressure.
Use tongs to transfer the beef to a cutting board.
Use two forks to shred the beef. Transfer the shredded beef back to the Instant Pot and allow it to soak up the juices.
From here, you can either serve the shredded beef, or you can reduce the sauce by setting your Instant Pot to the Sauté function and allowing it to boil for 10 to 20 minutes.
Serve as tacos, burritos, enchiladas, or bowls with your favorite toppings.
Instant Pot Shredded Beef
FAQ
How long do you cook pulled beef in the Instant Pot?
Cook at high pressure on Manual for 50 minutes. Once the Instant Pot beeps to signal that it’s done, let it sit for 10-15 minutes to allow the pressure to release naturally until the lid opens. Transfer the roast to a cutting board, and shred the meat with 2 forks.
What cut of beef is best for shredding?
-
Reddit · r/biggreenegghttps://www.reddit.comBest cut for shredded beef : r/biggreenegg – RedditMar 13, 2023 — Chuck roast is the standard for shredded beef, but any cut that benefits from long cooking could work – brisket, oxtail, cheeks, short rib, etc. Jus…
-
SnS Grillshttps://snsgrills.comBest Pulled Beef Recipe – SnS GrillsChuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoul…
-
Peter Augustushttps://www.peteraugustus.com.auWhat are the Best Cuts for Slow Cooking? – Peter AugustusChuck. Chuck steak was practically designed for slow cooking. It comes from the shoulder and upper arm of the cow, so it’s done a lot of work over the life of t…
How long do you cook beef in the Instant Pot?
-
- High Pressure: 20 minutes per pound for a general guideline.
- Natural Release: Allow for a natural pressure release after cooking to achieve a tender result.
- Chuck Roast: 20 minutes per pound on high pressure with a natural release is often recommended.
- High Pressure: 20 minutes per pound for a general guideline.
-
- High Pressure: 15-20 minutes per pound can be sufficient for smaller roasts or stew meat.
- High Pressure: 15-20 minutes per pound can be sufficient for smaller roasts or stew meat.
-
Adjustments:
- Desired Doneness: For medium-rare, adjust cooking times accordingly, potentially reducing the time for roasts.
- Natural vs. Quick Release: While a natural release is generally recommended for roasts, quick release can be used for smaller pieces or if a faster cook time is desired.
- Desired Doneness: For medium-rare, adjust cooking times accordingly, potentially reducing the time for roasts.
-
Example:For a 3-pound roast, a good starting point is 60 minutes (3 pounds x 20 minutes/pound) on high pressure, followed by a natural pressure release.
What is the trick to shredding beef?
Take the meat off the bone and add it to the bowl of a standing mixer with enough braising liquid to coat it. With a paddle mixer on low, mix the meat until it’s shredded to your desired consistency.”
Can you cook shredded beef in an Instant Pot?
Add the shredded beef back to the instant pot, then stir in the lime juice to soak it in. Taste and adjust any seasonings and serve with your favorite toppings. An easy Mexican shredded beef recipe that cooks in the Instant Pot. Serve in tacos, quesadillas or over a bed of rice or lettuce. Want to save this recipe?
How do you thicken shredded beef in an Instant Pot?
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. 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.
How to cook beef in Instant Pot?
Cut the beef into 2×2 inch chunks and add it to the Instant Pot. Make the easy seasoning mix. Toss the beef with a little oil and coat the cubes with the seasonings. Using the Saute function, sear the beef cubes on all sides to lock in the juices. Pour in the broth and pressure cook the beef for 30 minutes with a 20 minute natural release.
Can you use Instant Pot shredded beef for tacos?
For instance, this instant pot shredded beef recipe is the one I use when I’m planning to cook nachos or tacos. Some people use it but add lime juice, oregano, and cilantro, for example, as a taco seasoning. If you’re using it for beef enchiladas, you can add parsley, balsamic vinegar, or other seasonings.
How long does shredded roast beef last in Instant Pot?
You can store shredded roast beef in the refrigerator for up to four days. If you plan to keep it for longer than four days, it’s best to store it in the freezer. In the freezer, shredded roast beef can last for up to three months. How long do you cook beef in Instant Pot? I cook mine for 110 minutes.
How do you shred a roast in an Instant Pot?
The best cuts of roast for shredding are chuck roast, brisket, round roast or rump roast. We will want to cook it thoroughly in order for the meat to shred easily. Place all ingredients in the Instant Pot. Close the lid and turn the knob to ‘sealing’.