Instant Pot Shredded Beef
Extremely easy, one-pot, tender and flavorful instant pot shredded beef. Perfect for sandwiches, tacos, over potatoes or rice, made effortlessly in your pressure cooker
Equipment
- 1 Pressure Cooker/Insta-pot
Ingredients
- 3 pound Chuck roast
- 1 tablespoon Salt and black pepper
- 2 cups Beef stock
- 1 packet Lipton "Beefy Onion" soup mix
- 6-8 cloves Garlic (optional) Peeled and smashed
Instructions
- Cut chuck roast into large pieces about 2-3 inches each
- Pour in the beef stock, soup mix pack and garlic cloves and mix gently
- Cut the chuck roast into strips about 1 inch thick, then cut in half or thirds to end up with chunks about 2 inches on each side
- Season the pieces generously with salt and black pepper and add to the pressure cooker
- Put the lid on the pressure cooker and seal. Set to high pressure for 50 minutes and make sure the top vent is on "pressure"
- When the 50 minutes is done, turn the pressure cooker off and give it about 10 minutes before releasing the pressure FIRST and then opening the lid.
- Remove the beef from the pressure cooker using tongs or a slotted spoon. Shred to your desired consistency. Spoon in several scoops of the cooking liquid to keep it super moist.
- Serve on top of mashed potatoes, over rice, on a sandwich or taco. It's a beautiful blank canvas for additional flavor profiles (Mexican, Italian, Asian) but just as delicious as it is "plain" if you will.
Notes
To store: Put the beef in an airtight container and make sure it has plenty of cooking liquid to ensure it stays moist in the fridge.