Instant Pot Shredded Beef
Easy Instant Pot Shredded Beef that's tender, juicy, & flavorful. Perfect for meal prep dinners like tacos, BBQ sandwiches, and nachos.
Servings: 12
Calories: 246kcal
Equipment
- Instant Pot
Ingredients
- 2 Tablespoons Olive Oil
- 3-4 pound Beef Chuck Roast
- Kosher Salt & Black Pepper
- 1 large Onion sliced
- 1-2 Garlic Cloves minced
- 1 Tablespoon Tomato Paste
- 2 teaspoons White Miso Paste
- 1 teaspoons Beef Bouillon
- 1 ½ cups Liquid Such as beer, Apple Cider, soda pop, or water
Instructions
- Set the Instant Pot to saute to preheat. While seasoning the roast generously with kosher salt and pepper.
- Add the olive oil and sear the roast on all sides.
- Add in the remaining ingredients and close the Instant Pot lid. Set the steam release to the sealing position.
- Set the cooker to Manual or Pressure Cook and cook for 2 hours.
- Allow the cooker to release pressure on its own. When the seal is released, remove the lid.
- Shred the beef using 2 forks. Serve on buns with BBQ sauce or flavor to your liking for a variety of uses including: tacos, pot roast, quesadillas, enchiladas, spaghetti, chili, etc.
Notes
Hint: If your beef isn't tender enough to shred easily after cooking for 90 minutes, simply seal the Instant Pot up and cook for 15 to 30 more minutes.
Nutrition
Calories: 246kcal | Carbohydrates: 3g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 181mg | Potassium: 420mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
