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I have the Instant Pot 6qt Duo Pressure Cooker. I have honestly never used any other setting than “pressure cook.” We make all sorts of things in our Instant Pot like Instant Pot Chicken Stroganoff and Macro Friendly Chili. We have had this instant pot for years without any issues and I would suggest it for this instant pot shredded beef recipe.
This recipe is specifically written for the instant pot and has not been tested crockpot or stove top. I would suggest following the same ingredients for the crockpot and cooking on low to 6-8 hours until the beef shreds easily with forks.
I would definitely suggest chuck roast. You can find it at your local grocery store in large quantities. For this instant pot shredded beef recipe I am using a 3 lbs. roast with the fat trimmed.
Great for meal prep! The meat reheats well and is great in tacos, salads, quesadillas, sandwiches or just alone with some added cheese. Prep this instant pot shredded beef and you’ll have protein to use all week.
This recipe is gluten and dairy free!
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Instant Pot Shredded Beef.
Chuck Roast: this recipe uses a 3 pound boneless chuck roast with the fat trimmed. I do not do anything fancy with the fat I just remove any large chunks.
Beef Broth: for this recipe you’ll need one cup of beef broth. I prefer low sodium.
Tapioca Flour: to thicken the sauce a smidge I am using tapioca flour at the very end mixed with water. You can use cornstarch or your favorite thickener.
Lime: you’ll need the juice of one full lime. Roll the uncut lime on the counter with your hand to help loosen the juice for squeezing.
Cilantro: this is completely optional but I like adding a handful of chopped cilantro to the shredded beef after cooking.
Olive Oil: you can use any oil for this recipe. The oil helps sear the meat prior to cooking.
Turn the instant pot on saute. Trim the fat off your beef and cut into 2 inch chunks and place in a bowl. Add 1 tbsp. of olive oil, garlic powder, salt, onion powder, chili powder and lime juice to the bowl and mix together well to combine.
Add the second 1 tbsp. olive oil to the instant pot and sauté the beef on all sides until slightly browned but not cooked.
Add the beef broth to the pot, cover with the lid and seal the release valve. Pressure cook for 30 minutes.
Let the beef slow release for 20 minutes before quick releasing. Once done you can either shred the beef directly in the pot or remove the beef with a slotted spoon, shred and return.
To slightly thicken the sauce mix the tapioca flour with water and add to the pot. Mix well to combine. Lastly, add (optional) a handful of chopped cilantro.
Serve in tacos, sandwiches, on salads or as is.
This instant pot shredded beef is great in tacos, salads, quesadillas, on pizza, in wraps, in sandwiches and even alone with melted cheese. My personal favorite is in a hoagie with melted cheese and using the sauce as a dip like a French Dip sandwich. Possibilities are pretty endless for this versatile recipe.
For the easiest tracking I have set this recipe as 1 oz. servings. That way you can adjust to as many servings as you use. Example, a small taco will use less meat than a sandwich or salad. The serving includes the juices which become hard in the fridge.
As I am typing this blog post I am having 6 oz. of instant pot shredded beef, 1/4 cup shredded Mexican cheese blend, chopped tomato and sweet heat jalapenos. Total meal is 285 calories 27 P / 17 F / 4 C. Let me know what creations your come up with using these beef in the comments.
“ohsnapmacros Instant Pot Shredded Beef”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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4 Responses
Hi! I made this in the slow cooker! I used all the same ingredients and followed all the same steps, except I did the first part on the stove and finished in the slow cooker, on high for 4 hours. Still delicious!!
Made this as the recipe is above in my instant pot and it turned out perfectly! Great flavor, super easy to make and so tender. Will definitely keep this in the rotation. Served it with home made sourdough bread and turned it delicious.
One of my favorites!!! So so good!
So easy and amazingly delicious. I decreased the salt a bit, and keep it in the rotation every few weeks.