Instant Pot Shredded Beef
This easy Instant Pot shredded beef is the best Mexican pulled beef you will ever taste. A delicious beef entree, and perfect to serve in burritos, tacos and more.
Cut the beef into thick steaks or large chunks. Season well on all sides.
Heat up the olive oil on SAUTE setting in your Instant Pot, and sear the beef until it's browned on all sides.
Add the beef broth to the Instant Pot, and turn off the SAUTE mode. Use a wooden spoon to loosen up any stuck pieces of meat at the bottom of the pot.
Seal the lid, and turn on PRESSURE COOK or MANUAL setting, and cook at high pressure for 45 minutes.
Allow the pressure to release manually for at least 5 minutes, then perform a quick release according to the manifacturer's instructions.
Use two forks to pull the beef apart. Optionally you can drain off the cooking liquid, then serve immediately.
- Refrigerate leftovers for up to 4 days, or freeze for up to 6 months.
- This recipe has only been tested with a 6 qt Instant Pot.
- Feel free to adjust the seasoning to suit your preferences.
- Add sauce: Make a sauce by thickening the cooking liquid after the beef is cooked. Combine 1 teaspoon or water and 1 teaspoon of cornstarch in a small bowl, and add to the liquid in the Instant Pot. Simmer on SAUTE setting for a few minutes while stirring. The sauce will thicken quickly.
Calories: 290kcal | Carbohydrates: 2g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 397mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 4mg