Instant Pot Shredded Beef (Two ways!)


Slow-cooked flavor without the wait can be yours any day of the week when you’ve got this Instant Pot Shredded Beef on the menu. Budget-friendly chuck roast gets fall apart tender with a rich homemade sauce that makes this shredded beef perfect for serving as sliders with a side of slaw or dressed up a bit and served over creamy polenta. The shredded beef itself is Whole30-compatible and is nearly irresistible when stuffed into a baked potato or sweet potato. No matter how you choose to serve it, we know you’re going to love it!

Easy does it!

The beauty of this recipe, aside from the rich, homemade barbecue sauce gets a hint of natural sweetness from the onions and comes together (in the same pot) with a just a handful of pantry staples, is that it’s made entirely in one pot thanks to the saute feature of the Instant Pot. This feature allows you to brown the meat and onions right in the pot before adding the sauce ingredients and cooking under high pressure for a fraction of the time that you would need to cook it in the slow cooker. Browning the meat and onions deepens the flavor of the dish so while it’s not absolutely necessary, we definitely recommend doing so. It’s worth the tiny bit of extra time and effort to produce crave-worthy shredded beef.

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No Instant Pot? No problem.

While we couldn’t imagine living without our Instant Pots at this point, we know that not everyone has gotten on board with the electric multi-cooker train. For that reason, allow us to suggest our Slow Cooker BBQ Beef instead. You’ll get the same great slow-cooked barbecue flavor and tender beef without having to add another appliance to your arsenal.

Ingredients for Instant Pot Shredded Beef

We think you’ll be pleasantly surprised to see how insanely delicious this shredded BBQ beef turns out using just a handful of pantry staples and a good piece of beef chuck roast. Here’s what you’ll need:

  • Boneless beef chuck roast
  • Avocado oil or olive oil
  • Yellow onion
  • Water or beef broth
  • Tomato paste
  • Dijon mustard
  • Apple cider vinegar
  • Garlic powder
  • Smoked paprika
  • Chili powder
  • Fine salt and black pepper

Tip!

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How to Make Instant Pot BBQ Beef

  1. Select the ‘Saute’ function on the Instant Pot. When the pot is hot, add the oil. When the oil starts to shimmer, add the onion and cook until the onion starts to soften, stirring frequently, about 2-3 minutes. 
  2. Press ‘Cancel’ and add the beef. Stir. 
  3. Add the water, tomato paste, mustard, vinegar, garlic powder, paprika, chili powder, salt, and pepper. Stir well to combine. 
  4. Lock the lid into place and cook at high pressure for 40 minutes. When the cooking time is up, allow for 5 minutes of natural pressure release before flipping the vent valve to ‘venting’ to release any residual pressure. 
  5. Using two forks, shred the beef in the pot (or transfer to a plate if that’s easier, then return to the pot after shedding) and stir to combine with the sauce. Serve on buns, sliders, or over polenta. 

Two Delicious Ways to Serve Shredded Beef

for game day, parties, or easy weeknight meals

For the perfect hand-held entree or appetizer, pile the saucy shredded bbq beef onto slider buns and top with our simple creamy coleslaw (recipe below), and pickles or pickled jalapenos.

For easy entertaining, we like to set the Instant Pot to ‘Keep Warm’ to keep the shredded beef warm for serving then set out a plate or basket filled with slider rolls and any desired toppings so guests can serve themselves.

For date night-in or an easy-yet-impressive dinner with friends

One recipe, two serving options – because who doesn’t love options? This Instant Pot Shredded Beef is just at home in a bun as it is over a bed of creamy polenta (prepared according to package directions or this recipe). We think it’s the perfect no-fuss meal for a romantic date night-in or when you have friends coming for dinner. Sprinkle with a little fresh parsley and serving with a side of roasted vegetables for deliciously balanced meal.

Instant Pot Shredded Beef: Frequently Asked Questions

  • Is this Whole30-friendly? The shredded beef itself is Whole30-compatible but the slider buns and polenta are not. See below for some Whole30-friendly ways to serve.
  • Can this shredded beef be prepared ahead of time? Yes, you can prepare shredded BBQ beef up to 4 days in advance and reheat in a covered saucepan on the stove or in the microwave before serving.
  • How do I store leftover Instant Pot BBQ Beef? You can store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Can Instant Pot Shredded Beef be frozen? You bet it can be! Be sure to chill the bbq beef in the fridge before transferring it to a freezer-safe container and freezing. May be stored in the freezer for up to 6 months.
  • How do I defrost frozen shredded beef? We recommend thawing it overnight in the refrigerator then reheating, as desired, to 165℉ before serving.
  • What are some other ways to serve shredded bbq beef? For a Whole30-compatible option, we suggest stuffing the shredded beef into baked potatoes or sweet potatoes. It can also be used in wraps or tacos.
  • Can I make this in the slow cooker instead? We’ve got a recipe for that! Our Slow Cooker BBQ Beef is every bit as delicious and perfect for those days you just want to set it and forget it.




Recipe


Instant Pot Shredded Beef




Budget-friendly chuck roast gets fall-apart-tender thanks to high pressure cooking in this Instant Pot Shredded Beef. Serve with your favorite toppings and sides and watch it disappear!




Prep: 10 minsCook: 40 minsTotal: 1 hour, 15 mins




Servings: Serves 8 1x


Ingredients

  • 2 ½ pounds boneless beef chuck roast, trimmed and cut into 2-inch pieces
  • 2 teaspoons avocado oil or olive oil
  • 1 medium yellow onion, thinly sliced
  • ⅔ cup water or beef broth
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon fine salt
  • ½ teaspoon black pepper

Optional for Serving: Slider buns, coleslaw, and/or pickled jalapenos. Also delicious served over polenta (prepare according to package directions).

Optional Coleslaw

Ingredients

  • 1 (9-ounce) bag coleslaw mix 
  • ⅓ cup mayo 
  • 3 tablespoon apple cider vinegar
  • 1 teaspoon honey (optional – omit for no sugar added)
  • ¼ teaspoon garlic powder 
  • Fine salt & pepper to taste 

Directions:

  1. Add slaw ingredients to a bowl. Stir to combine well. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.


Instructions



  1. Select the ‘Saute’ function on the Instant Pot. When the pot is hot, add the oil. When the oil starts to shimmer, add the onion and cook until the onion starts to soften, stirring frequently, about 2-3 minutes. 
  2. Press ‘Cancel’ and add the beef. Stir. 
  3. Add the water, tomato paste, mustard, vinegar, garlic powder, paprika, chili powder, salt, and pepper. Stir well to combine. 
  4. Lock the lid into place and cook at high pressure for 40 minutes. When the cooking time is up, allow for 5 minutes of natural pressure release before flipping the vent valve to ‘venting’ to release any residual pressure. 
  5. Using two forks, shred the beef in the pot (or transfer to a plate if that’s easier, then return to the pot after shedding) and stir to combine with the sauce. Serve on buns, sliders, or over polenta. 

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Nutrition Information

  • Serving Size: 3 ½ ounces meat
  • Calories: 160
  • Fat: 7 g
  • (Sat Fat: 2 g)
  • Sodium: 98 mg
  • Carbohydrate: 4 g
  • (Fiber: 1 g
  • Sugar: 3 g)
  • Protein: 16 g

Dietary

© The Real Food Dietitians

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