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Instant Pot Shredded Beef Recipe

Our Instant Pot shredded beef recipe is an adaptation of the famous shredded beef but comes together quicker and with less effort.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: how to make shredded beef in the instant pot, instant pot shredded beef, instant pot shredded beef recipe
Servings: 4 servings
Calories: 484kcal
Author: Luna Regina

Ingredients

  • 20 oz beef chuck sliced
  • 1 tbsp olive oil
  • 1 tbsp garlic chopped
  • 2 oz onion chopped
  • 1/4 cup tomatoes chopped
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tbsp lime juice
  • 1 tbsp brown gravy mix
  • 1 fl oz red wine
  • 1/2 tsp unsalted chili powder
  • 1/4 cup orange juice
  • 1/2 cup unsalted chicken broth
  • 2 tbsp parsley chopped
  • 2 tbsp cilantro chopped
  • 3 cups cooked medium-grain rice
  • 2 oz romaine lettuce chopped
  • 4 oz avocado sliced

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.
    Step 1: Stir-fry the onion, garlic and tomatoes.
  • Add 20 oz beef chuck. Stir and sear all sides for 1 minute.
    Step 2: Sear the beef.
  • 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.
    Step 3: Season the beef.
  • 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.
    Step 4: Add the juice and broth to the pot. Cook in ‘stew meat’ mode.
  • Allow the pressure to release naturally. Open the lid and transfer the stewed beef to a plate. Use forks to shred the meat.
    Step 5: Shred the beef.
  • Return the beef to the gravy mixture in the pot and cook until the sauce reduces to your desired consistency, (usually about 2 minutes).
    Step 6: Toss back into the sauce.
  • Garnish with 2 tbsp parsley and 2 tbsp coriander.
    Step 7: Garnish.
  • Serve warm over steamed rice with 4 oz sliced avocado and 2 oz romain.
    Step 8: Serve over steamed rice.

Nutrition

Serving: 1serving | Calories: 484kcal | Carbohydrates: 50g | Protein: 33g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 525mg | Potassium: 864mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1780IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 6mg