Instant Pot Shredded Beef Recipe

2020-05-13
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 1:05 h
  • Ready In: 1:15 h

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Air fryer grilled mozzarella sandwiches. Get the perfect grilled mozzarella sandwich with an air fryer. #airfryer #sandwiches #dinner #appetizers #snacks #party #cheese #easy #recipes

    Air Fryer Grilled Mozzarella Sandwiches

  • Instant pot chicken ala king recipe. Chicken ala king is a popular dish with easy cooking and tasty flavors. Serve over rice, pasta, quinoa, or broccoli and mashed potatoes. #instantpot #pressurecooker #dinner #lunch #chicken #homemade #recipes #food #cooking

    Instant Pot Chicken Ala King Recipe

  • Air fryer cheesy bacon jalapeno Hasselback chicken. This recipe is the perfect addition to any busy schedule, saving time on meal prep while providing an exciting flavorsome dish. It has one carbohydrate, is a great protein source, and is surprisingly easy to make. #airfryer #dinner #homemade #chicken #hasselback

    Air Fryer Cheesy Bacon Jalapeno Hasselback Chicken

  • Air fryer easy beef stir-fry. This quick and easy beef stir-fry recipe cooks in minutes in your air fryer. With just a few ingredients and a handful of spices, you can enjoy this Asian-inspired dish that's perfect for weeknight dinners. #airfryer #easy #beef #asian #dinner #lunch #homemade

    Air Fryer Easy Beef Stir-Fry

  • Air Fryer Frozen Chicken Sticks are an easy and delicious snack for the entire family. They're crispy, ready in minutes, and offer a healthier alternative to frying! #airfryer #appetizers #party #chicken #dinner #homemade

    Air Fryer Frozen Chicken Sticks Recipe

Nutritional Info

This information is per serving.

  • Calories

    468
  • Fat

    10 g
  • Cholesterol

    72 mg
  • Sodium

    881 mg
  • Carbohydrate

    45 g
  • Fiber

    4 g
  • Protein

    23 g
Print Friendly, PDF & Email

Instant pot shredded beef recipe. Beef roast with vegetables and beef broth cooked in a pressure cooker. Very easy and tasty! You may also like Pressure Cooker Pork Ragout with Root Vegetables

You may also like Best Pot Roast with Root Vegetables:

Pressure Cooker Best Pot Roast with Root Vegetables Recipe

This is a simple, old-fashioned homemade pot roast recipe.

Makes 4-6 servings

Ingredients: 2 tablespoons (30 ml) olive oil, 3 pounds (1.44 kg) boneless chuck roast, fat trimmed and blotted dry, 1/2 teaspoon (3 ml) salt, 1/4 teaspoon (1 ml) freshly ground black pepper, 1/4 pound (120 g) thick-sliced pancetta, diced, 3 cups (750 ml) beef broth, 3/4 cup (80 ml) fruity dry red wine, 3 sprigs fresh thyme and few fresh parsley stems, tied together, 1 cup (250 ml) each: diced carrots, parsnips, celery, and turnips, 1 medium leek (white part only), trimmed, halved lengthwise, rinsed, and thinly sliced, 1 large white onion, peeled and cut into 8 wedges, 4 medium red potatoes, peeled and quartered, 2 tablespoons (30 ml) all-purpose flour

Instructions: In 6-8-quart (6-8 L) pressure cooker, heat olive oil over medium heat. Add the beef and brown well on all sides, turning occasionally. Remove cooked meat from the pot, season with salt and black pepper and set aside.

Add diced pancetta to the cooker and sauté over medium heat, stirring occasionally, until browned and fat is rendered, for about 3 minutes. Pour in beef broth and dry red wine, then add herb bundle. Bring the mixture to a boil. Return cooked beef to the pot.

Close the pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 35 minutes.

Remove the pot from the heat. Open cooker, using the Quick Release method. Stir in root vegetables. Close pressure cooker and relock the lid. Bring the cooker back to high pressure. Cook for further 2 minutes.

Remove the pot from the heat. Open pressure cooker, using the Natural Release method. Allow staying for 15 minutes. The vegetables should be cooked through.

Using a slotted spoon, remove cooked beef and vegetables from the pot and transfer to a serving platter. Cover with aluminum foil and keep hot. Discard the herb bundle.

Meanwhile, skim fat from the surface of cooking liquid. Strain it through a cheesecloth-lined sieve into measuring cup. Discard the solids. Set aside 1/4 cup (60 ml) cooking liquid. Return the savory liquid to the pot. Bring to a boil over medium heat.

In a medium mixing bowl, combine reserved 1/4 cup (60 ml) liquid and all-purpose flour. Whisk well. Pour flour mixture into the boiling liquid and cook, stirring, for a few minutes.

Slice cooked beef into slices against the grain. Serve with cooked root vegetables and gravy. So, now is the good time to cook instant pot shredded beef recipe:

Instant Pot Shredded Beef Recipe

Ingredients

  • 16 oz (480 ml) jar sweet cherry peppers
  • 2 cups sliced yellow onions
  • 2 teaspoons chopped garlic
  • 3/4 cup (180 ml) reduced-fat beef broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons garlic salt
  • 2 pounds (960 g) boneless beef chuck roast

Method

Step 1

Remove 1/4 cup (60 ml) of the liquid from the jar. Pour into the pressure cooker. Drain the remaining liquid, the seed and finely chop sweet cherry peppers. Add chopped peppers along with the onions, garlic, Worcestershire sauce, and beef broth. Stir well.

Step 2

Rub well the meat with garlic salt and add to the cooker. Close pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 85 minutes

Step 3

Open the pressure cooker, using the Quick Release method. Remove 3/4 cup (180 ml) of cooking liquid and discard. Using tongs, remove cooked beef chuck roast from the pot and transfer to a large cutting board. Using two forks, shred the meat, then return shredded beef to the pot. Stir well.

Leave a Reply

Your email address will not be published.

 
Send this to a friend