Instant Pot Shredded Beef Recipe
- cook TIME 45 mins
- prep TIME 10 mins
- total TIME 55 mins
Ingredients (21)
- 20 oz beef chuck sliced
- 2 oz onion chopped
- 1 tbsp olive oil
- 1 tbsp garlic chopped
- 1/4 cup tomatoes chopped
- 1 fl oz red wine
- 1 tbsp lime juice
- 1/4 cup orange juice
- 1 tbsp brown gravy mix
- 1/2 cup unsalted chicken broth
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp unsalted chili powder
- 2 tbsp parsley chopped
- 2 tbsp coriander chopped
- 2 oz romaine lettuce chopped
- 4 oz avocado sliced
- 3 cups cooked medium-grain rice
INSTRUCTIONS
In the ‘sauté’ mode, heat 1 tbsp olive oil. Add 1 tbsp garlic, 1/4 cup tomatoes, 2 oz onion and stir-fry until translucent and fragrant, about 1 minute.
Add 20 oz beef chuck. Stir and sear all sides for 1 minute.
Season the beef with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp cumin, 1 tbsp lime juice, 1 tbsp gravy mix, 1 fl oz red wine, and 1/2 tsp chili powder and stir-fry for another 3 minutes.
Slowly pour 1/4 cup orange juice and 1/2 cup chicken broth into the pot. Secure the lid. Set it to ‘stew meat’ mode for 35 minutes.
Allow the pressure to release naturally. Open the lid and transfer the stewed beef to a plate. Use forks to shred the meat.
Return the beef to the gravy mixture in the pot and cook until the sauce reduces to your desired consistency, (usually about 2 minutes).
Garnish with 2 tbsp parsley and 2 tbsp coriander.
Serve warm over steamed rice with 4 oz sliced avocado and 2 oz romaine lettuce.