This easy shredded beef is perfect for simply prepping shredded beef for tacos, hashes, and more! It’s made with minimal ingredients in the instant pot or the slow cooker.

Shredded Beef

Easy Instant Pot Shredded Beef

Prepping proteins can take a lot of effort at times! Perfectly cooking a steak, or making a juicy chicken can be a little bit more labor-intensive than I’m willing to do some days. Sometimes you just need a shortcut and a quick hack to have healthy protein on hand that you can transform for any kind of dish.

This shredded beef is the perfect multi-use protein that takes almost no effort to make! I love using it for tacos, enchiladas, hashes, or just eating on it’s own with a simple side. All you need is a shortlist of ingredients and a bit of time to just set it and forget it in the instant pot. This recipe is paleo, whole30, keto, and AIP-friendly!

How to make Shredded Beef in the Instant Pot

  1. Add the avocado oil to the instant pot and set to saute. Once the oil is hot, add the beef and season with salt and pepper. Saute for 2-3 minutes on each side to lightly brown. Hit cancel on the instant pot.
  2. Add the remainder of the ingredients to the instant pot.
  3. Place the lid on the instant pot with pressure valve sealed. Hit “Manual” and cook on high pressure for 90 minutes.
  4. All the instant pot to come to pressure, cook, and let the pressure release naturally. One the pressure is released, remove the lid from the instant pot.
  5. Remove the bay leaves and carefully shred the meat with two forks. Use the meat as all-purpose meat in a variety of recipes and top with herbs or lime juice if desired.

Shredded Beef

How to adapt this recipe for the slow cooker

  • Add all of the ingredients to the slow cooker and mix well to combine.
  • Place the lid on the slow cooker and cook on low for 6-8 hours or until the beef easily shreds.

Can you switch up the seasoning?

For sure! This recipe is a canvas, so you can easily add specifics seasonings to fit a certain recipe. For example, I used this recipe for tacos and added lime juice, cilantro, and oregano to the mix. If you’re using it for an Italian recipe, you can something like parsley and balsamic vinegar. If it’s for a savory breakfast hash, you can add something like rosemary. There’s lots of room for creativity!

How can you serve this beef?

  • Tacos! Add some cilantro and lime juice and you’ve got some easy taco meat.
  • Hashes. Serve over crispy sweet potatoes and other veggies of your choice
  • Enchiladas. Stay tuned for an upcoming enchilada recipe with this beef!
  • Served with a side. Serve it with roasted veggies of your choice for a simple meal.

What’s the best cut of beef to use for shredded beef?

  • Chuck roast. Slicing up a chuck roast is a great option to make shredded beef!
  • Stew meat. I also like to use stew meat for this recipe as it’s already sliced up, and it nice and tender.

The Ingredients for this recipe

Beef

See above for the best cut!

Beef broth

You definitely want to use broth rather than something like water. It adds a ton more flavor and keeps the beef juicy.

Salt, pepper, bay leaves, garlic, and onion powder

Since this is a multi-purpose beef, the seasonings are minimal. However, if you know you’ll be using this beef for something specific, feel free to mix up the seasonings to fit the recipe better.

Shredded Beef

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Easy Instant Pot Shredded Beef


  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 90
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x

Description

This easy shredded beef is perfect for simply prepping shredded beef for tacos, hashes, and more! It’s made with minimal ingredients in the instant pot or the slow cooker.


Scale

Ingredients

  • 2 tbsp avocado oil
  • 2 lbs chuck roast, sliced into cubes (or sub beef stew meat)
  • 1 tsp sea salt
  • 1/3 tsp black pepper (omit for AIP)
  • 2 cloves garlic, minced
  • 2 tsp onion powder
  • 2 bay leaves
  • 1 cup beef broth
  • 1 tsp apple cider vinegar (sub juice of one lime if desired)

Instructions

  1. Add the avocado oil to the instant pot and set to saute. Once the oil is hot, add the beef and season with salt and pepper. Saute for 2-3 minutes on each side to very lightly brown. Hit cancel on the instant pot.
  2. Add the remainder of the ingredients to the instant pot.
  3. Place the lid on the instant pot with pressure valve sealed. Hit “Manual” and cook on high pressure for 90 minutes.
  4. All the instant pot to come to pressure, cook, and let the pressure release naturally. One the pressure is released, remove the lid from the instant pot.
  5. Remove the bay leaves and carefully shred the meat with two forks. Use the meat as all-purpose meat in a variety of recipes and top with herbs or lime juice if desired.

Notes

To adapt for the slow cooker, add all of the ingredients to the slow cooker and mix well to combine. Place the lid on the slow cooker and cook on low for 6-8 hours or until the beef easily shreds.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 183
  • Fat: 9.2g
  • Carbohydrates: 0.9g
  • Fiber: 0.1g
  • Protein: 22.7g

Instant Pot Shredded Beef