Instant Pot Shredded Beef
This Instant Pot Shredded Beef is easy, flavorful and extremely versatile. You only need beef, broth and seasonings to have this ready on a busy weeknight. Serve in tacos, on salads, in quesadillas or in a sandwich and use the sauce as a delicious dip.
Servings: 53 servings
Calories: 41kcal
Equipment
- Pressure Cooker
Ingredients
- 3 lbs. boneless chuck roast
- 2 tbsp. olive oil split
- 1 tbsp. salt
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. chili powder
- 1 lime juiced
- 1 cup beef broth
- 1 handful cilantro chopped (optional)
Instructions
- Turn the instant pot on sauté. 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.
Notes
- All nutrition facts are an estimate.
- You can use cornstarch to thicken if you don't have tapioca flour.
- Rolling the lime around on the counter before cutting into it will help release the juices.
- You can use any oil.
- Serve in tacos, sandwiches, salads or eat as is.
Nutrition
Serving: 1oz. | Calories: 41kcal | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 155mg | Potassium: 94mg
