INSTANT POT SHREDDED BEEF RECIPE
Instant Pot Shredded Beef with peppers and onions is one of the best pressure cooker dinner recipes! Transform your chuck roast into this delicious meal!
Provided by Krissy Allori
Categories Main Course
Time 1h30m
Number Of Ingredients 6
Steps:
- Set your Instant Pot to Saute mode and add 1 tablespoon of the oil. When the oil is hot, add the peppers. You want them to get seared but not soggy, so you may want to brown them in small batches. Only stir occasionally to prevent burning. Once the edges get nice color, transfer them to a separate plate and continue cooking remaining peppers. Follow same process with the onion. Set aside.
- With the Instant Pot still on saute mode, add the remaining tablespoon of oil with the chuck roast and allow to brown on both sides, about a 5 minute sear on each side to brown the outside.
- Add the taco seasoning and water and set to high pressure for 60 minutes. Once done, you can quick release pressure or allow it to natural release. Transfer the cooked roast to a cutting board and set the Instant Pot back to saute mode with the lid off to allow the liquid to reduce.
- Once the roast is cool enough to handle, use a couple forks to shred the meat and discard any fat (unless you like to leave it in). Once the liquid is reduced by about half, turn Instant Pot to warm setting and add the shredded meat to the sauce. Stir to coat.
- Add the browned peppers and onions to the meat mixture and stir to coat or serve them on the side. Serve shredded beef with peppers and onions as a main course or add to burritos, enchiladas, quesadillas, etc.
Nutrition Facts : Calories 335 kcal, Carbohydrate 5 g, Protein 30 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 198 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT SHREDDED BEEF RECIPE
Quick and easy instant pot shredded beef recipe with simple ingredients- Soft, tender meat that melts in your mouth. Use it in tacos, sandwiches, pasta.
Provided by Abeer
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Turn Instant pot to "Saute"mode and heat oil.
- Add roast and sear one side until golden brown. Then, flip it over and sear the other side.
- Sear and brown the sides of the roast too.
- Add broth, salt, pepper, oregano, garlic powder, onion powder, paprika powder, chili powder, vinegar, red chili flakes and mix to combine everything together.
- Put the lid on and turn the the valve to "Sealing."
- Select "Manual" mode and set the timer for 60 minutes.
- When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
- Open the lid and shred beef with 2 forks.
- Select the "Saute" mode and cook until liquid is reduced to your desired consistency. I like the sauce to be thick and really coating the beef and thus, I reduce a lot. Enjoy!
Nutrition Facts : Calories 393 kcal, Carbohydrate 1 g, Protein 37 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 453 mg, ServingSize 1 serving
INSTANT POT® SHREDDED FLANK STEAK
A great way to make a tough cut of beef flank tender and flavorful using an Instant Pot®. Serve it over crusty buns or mashed potatoes; either way, enjoy!
Provided by Bren
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute steak, working in batches, until brown, 3 to 5 minutes per side. Set aside on a plate.
- Heat avocado oil in the pot. Saute mushrooms and onion until onion is translucent, about 5 minutes. Add garlic and thyme; saute until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes. Add broth, Worcestershire sauce, salt, and pepper. Bring to a simmer.
- Add the beef to the broth mixture and turn to coat. Select the Meat option according to manufacturer's instructions. Close and lock the lid; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Remove the beef and set aside. Stir water and flour together to make a slurry. Select the Saute option and add the slurry slowly. Cook until liquid thickens, 3 to 5 minutes. Pull the beef apart using 2 forks. Stir beef back into the liquid.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 11.3 g, Cholesterol 31.2 mg, Fat 13 g, Fiber 2.1 g, Protein 21.5 g, SaturatedFat 3.3 g, Sodium 830.6 mg, Sugar 1.7 g
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