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Instant Pot Shredded Beef
Instant pot shredded beef is so easy to make and so versatile. Make into tacos, serve with mashed potatoes, in grain bowls, or over baked potatoes. This healthy recipe is Whole30, gluten free and low carb friendly.
Trim the excess fat from the chuck roast. Cut the roast in half or quarters if needed to fit in the instant pot.
Sear the chuck roast in the preheated instant pot on each side (2-3 minutes per side).
Once the chuck roast is seared, remove from the instant pot. Add 1/2 cup of water and scrape the bottom of the instant pot to remove any brown bits left on the bottom (this helps prevent a burn notice).
Add the tomato paste, coconut aminos, salt, dried chives and the rest of the water to the instant pot. Stir well until tomato paste is well incorporated. Add chuck roast back to instant pot.
Put the lid on (make sure it's sealed) and cook high pressure for 60 minutes. Allow the pressure to naturally release 10 minutes (then you can quick release or naturally release).
Once pressure is released, shred the beef with two forks (you can shred in the instant pot or on a plate or cutting board. Be sure to add the beef back to the instant pot afterwards).
Equipment
Instant Pot
Notes
How to make shredded beef in the slow cooker
Start by searing the beef on the stove over medium to medium high heat until all sides have been seared.
Add all the ingredients (except the beef) to the slow cooker and stir well, to ensure the tomato paste is well distributed).
Add the seared beef and turn on high heat for 3-4 hours or low heat for 8-10 hours.
Shred the beef (in the juices) and serve hot.
Top tips
Cut off any large pockets of fat. Cut the beef down into smaller chunks to ensure it is submerged in the cooking liquid.
Use beef broth, vegetable broth or bone broth for even more flavor.
Be sure to scrape down the bottom of the instant pot with a wooden spoon or silicone tongs (and about 1/2 cup of water) to get any brown bits stuck to the bottom up so that you don't get a burn warning.
If you know you will be using all the shredded beef from the instant pot in one meal, you can add different spices/sauces (see ideas below).
Other flavors
Taco: Add 1 teaspoon garlic powder, 2 teaspoons chili powder and 1/2 teaspoon cumin. Optional: add 1 can green chiles to the cooking liquid.
BBQ: Follow ingredients for cooking. After shredding, remove from juices and pour 1-2 cups of bbq sauce over the beef.
Make it into a pot roast dinner by adding 1 pound baby potatoes and 3-4 carrots cut in thirds (don't make them too skinny or they will turn to mush) before cooking. Follow the directions as written.
Storing leftovers
Fridge: Store leftover instant pot pulled beef in the fridge in an airtight container for up to 3 days. To ensure the beef stays juicy, store the beef with the cooking liquid. (Note: the cooking liquid will solidify when refrigerated but will quickly turn back to liquid when reheated).
Freezer: Before freezing, it's best to cool the beef down completely in the fridge (this helps to prevent freezer burn). Once cold, you can freeze leftover shredded beef (with some of the juice) in a a freezer safe bag or container. You want the juices to help when reheating the beef to keep it juicy.
Defrost frozen shredded beef in the fridge overnight before reheating.
Reheating leftoversWhen reheating, spoon out the portion of beef you want along with some of the juices that have solidified around the beef. When cooking, this will help the shredded beef say juicy.
Microwave: Microwave on high for 1:30 - 2 minutes until warmed through. You can lift the shredded beef from the juices after cooking.
Stove: Cook over medium-low to medium heat until the beef is warmed through and most of the juices have evaporated.
Oven: Turn the broiler on to high and cook 4-7 minutes in a casserole dish or sheet pan with raised edges until most of the juices have evaporated and the beef is heated through. You may want to stir the beef 1-2 times to distribute the liquid and evenly reheat the meat.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
210
Fat
13
g
Carbohydrates
1
g
Fiber
0.1
g
Sugar
0.2
g
Protein
22
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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