Instant Pot Shredded Beef Recipe
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 1:05 h
- Ready In: 1:15 h
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This information is per serving.
Saturated Fat6 g
Trans Fat4 g
Unsaturated Fat3 g
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 the cooker reaches high pressure, reduce heat to low. Set timer to cook for 35 minutes.
Remove the pot from the heat. Open the cooker, using the Quick Release method. Stir in root vegetables. Close the 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 the 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 them to a serving platter. Cover with aluminum foil and keep hot. Discard the herb bundle.
Meanwhile, skim fat from the surface of the cooking liquid. Strain it through a cheesecloth-lined sieve into a 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 the instant pot shredded beef recipe:
Instant Pot Shredded Beef Recipe
- 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
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.
Rub well the meat with garlic salt and add to the cooker. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 85 minutes
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 it to a large cutting board. Using two forks, shred the meat, then Return shredded beef to the pot. Stir well.