Have you ever tried Instant Pot Shredded Beef? It's such a versatile recipe. The tender beef and sauce go amazingly on a sandwich or in a main dish on top of a starch. Once you give this recipe a try, I have a feeling that you'll find all kinds of ways that you want to use it!
Ingredients for Easy Instant Pot Shredded Beef:
2 tablespoons oil
2.5 lb chuck roast
2 cups beef broth
3 tablespoons Italian Seasoning
2 tablespoons Italian Dressing
Salt and Pepper to taste
Using the saute function, get the oil hot and brown the meat on all sides. If your Instant Pot is smaller, this may be a little bit more difficult. Remember that you can always cut up the roast into smaller pieces and brown them. The purpose of browning the meat is to get the rich beefy flavor to come out better.
At this point, some people trim the fat. Some leave it in for flavor. I usually trim the outer edges and leave the rest. Then I pick it out later.
Add the broth, dressing, and seasonings. The order is not important. Just dump them all in there.
Close the lid.
Using the manual function, set the pressure cooker for 90 minutes. Chuck roast tends to be a tougher cut, so it takes longer for it to get to the point where it starts to fall apart as soon as you touch it.
Quick release the pressure carefully. If you've got an older model Instant Pot, use a kitchen utensil to turn the knob to release. When it comes out it looks something like this.
Next, shred the meat. You can do this with two forks or you can use meat claws for this. I personally love the meat claws.
Return the meat to the pot. If there is too much liquid, put the Instant Pot back on the Saute setting. The liquid will cook down. Keep in mind, though, that the salt content stays the same so the less liquid there is, the saltier the broth will be.
What to serve Instant Pot Shredded Beef with:
As you can see, I served my Instant Pot Shredded Beef on a roll with provolone cheese and there are no words to describe how delicious that was. I also have eaten this beef over pasta, potatoes, and rice. I bet it would be delicious in burritos, tacos, and enchiladas too! In Chicago, they serve it up with giardiniera on a roll and call it Italian Shredded Beef. It's a really versatile recipe. You can also make it keto-friendly and eat it all by itself.
How to store it:
You can store Instant Pot Shredded Beef in the refrigerator for up to 3 days. Anything longer than that and you may want to freeze it. (See below.)
Can you freeze it?
Yes! It freezes very well - all you have to do is thaw it out and heat it through when you're ready to eat it! You can do this in the Instant Pot from frozen or you can let it thaw in the refrigerator first.
Tools needed for Instant Pot Shredded Beef:
Instant Pot - I have both the 6 quart Instant Pot and the 8 quart Instant Pot, but you can make this recipe in any electric pressure cooker that you choose.
Tongs - These will help you to brown the meat on all sides before pressure cooking it. You can use a fork, but I find that tongs give me better control and protect my hands from the heat better.
Wooden Spoon Set - I use this every time I use my Instant Pot. Mine are from The Pampered Chef, but this set of wooden tools would do the trick just fine.
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Easy Instant Pot Shredded Beef
- 2 tablespoons oil
- 2.5 lb chuck roast
- 2 cups beef broth
- 3 tablespoons Italian Seasoning
- 2 tablespoons Italian Dressing
- Salt and Pepper to taste
Using the saute function, heat the oil and brown the meat on all sides.
Add the broth, dressing, and seasonings.
Close the lid.
Using the manual function, set the pressure cooker for 1 hr.
Quick release the pressure.
Shred the meat.