Instant Pot Shredded Beef

4.89 from 17 votes

Instant Pot Shredded Beef

This easy and flavorful Instant Pot Shredded Beef recipe is a great filling for tacos, burritos, enchiladas and sandwiches. This versatile shredded beef is also delicious in rice bowls, salads, and more.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: American, Mexican

Diet: Low Calorie, Low Fat, Low Lactose

Keyword: instant pot shredded beef, shredded beef pressure cooker

Servings:

Calories: 176kcal

Author: Kristina Tipps

Equipment

Ingredients

2 lbs chuck roast cut into 2 inch pieces
1 cup beef broth
2 tablespoon worcestershire sauce
2 cloves garlic minced
1 tablespoon chili powder
1 tablespoon onion powder
½ tablespoon ancho chili powder
2 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves

Instructions

Add all ingredients to the inner pot of the pressure cooker. Stir well.
Close and seal the pressure cooker lid. Set to high pressure (or manual) for 16 minutes (see notes below for cook times). When done, naturally release the pressure for 15 minutes, then quickly release the remaining pressure.
Using a slotted spoon, transfer the cooked beef to a large cutting board. Shred beef using two forks.
Drain about half of the liquid from the inner pot. Put the shredded beef back into the pot with the remaining liquid. Stir well and let sit for 10 minutes.
Serve shredded beef in tacos, quesadillas, rice bowls, salads, and more.

Notes

Serving: Instant Pot shredded beef makes a great filling for tacos, quesadillas, burritos and enchiladas. Use in salads, grain bowls, tostadas and sandwiches.

Storing: Keep shredded beef in an airtight container in the fridge for up to 7 days.

Freezing: Store shredded beef in freezer safe bags for up to 6 months. Defrost overnight in the fridge.

Nutrition