Instant Pot Shredded Beef

6 steps

Prep:2minCook:1h 30min

Need a quick protein filled dinner because you forgot to take your beef out of the freezer? Here you go!

Updated at: Thu, 17 Aug 2023 03:57:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories826.4 kcal (41%)

Total Fat60.5 g (86%)

Carbs3.6 g (1%)

Sugars2.8 g (3%)

Protein62.4 g (125%)

Sodium679.5 mg (34%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1chuck roast

or any roast variation

1 cupbroth

seasonings

to taste

bbq sauce

Instructions

Step 1

Pull a frozen roast out of the freezer. Get it wet and then drip dry for a second before seasoning it. Getting it wet helps the seasoning to stick.

Step 2

Place in the bottom of the instant pot with 1 cup of broth.

Step 3

Turn the instant pot onto high manual pressure with the vent closed. I like to stick a lightly damp rag over the vent on mine so that the moisture it releases doesn’t hurt my cabinets.

Step 4

Cook on high for 90 minutes and let the pressure release on it’s own for 30 minutes or so.

Step 5

Carefully open instant pot. Pull the beef out onto a cutting board to shred it or shred it directly in the pot. Drizzle with BBQ sauce of your choice.

Step 6

Enjoy by itself, over potatoes or rice, or on a sandwich!