Instant Pot Shredded Beef
Ingredients
The beef and sauce
-
2
teaspoons
avocado oil or olive oil
-
1
medium
yellow onion, thinly sliced
-
2 ½
pounds
boneless beef chuck roast, fat trimmed, cut into 2-inch pieces
-
⅔
cup
water or beef broth
-
1
can (6-ounce)
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
-
pickled jalapeños
-
polenta
Instructions
- 1. Select the 'Saute' function on the Instant Pot and heat the oil.
- 2. Add the onion and cook until softened, about 2-3 minutes.
- 3. Press 'Cancel' and add the cubed beef, stirring to combine.
- 4. Add water or broth, tomato paste, mustard, vinegar, garlic powder, paprika, chili powder, salt, and pepper, stirring well.
- 5. Lock the lid and cook at high pressure for 40 minutes.
- 6. Allow for 5 minutes of natural pressure release, then release any remaining pressure.
- 7. Shred the beef in the pot using two forks and stir to combine with the sauce.
- 8. Serve as desired.
Nutrition Facts (estimated)
Servings
8-10
Calories
234
Total fat
13g
Total carbohydrates
5g
Total protein
21g
Sodium
323mg
Cholesterol
67mg
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