What a great recipe and with so little ingredients!!! I loved it!! Thank you! ❤️❤️.

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Instant pot shredded beef in a white bowl with chopped parsley topping this recipe

Our testing tips for making shredded beef in the Instant Pot

  • Cut the beef into 2×2 inch chunks and add it to the Instant Pot. We’ve tested the roast whole and it’s just not as tender and takes longer to cook.
  • Don’t skip the browning! Using the Saute function, sear the beef cubes on all sides to lock in the juices.
  • Allow for a 20-minute natural release before releasing any remaining pressure. It really does help with the tenderness and ease of shredding.
  • Shred the beef right in the Instant Pot with the cooking juices.

Looking for more? Check out all of our Instant Pot recipes here.

Shredded beef tacos on a plate with chopped onion and cilantro topping and sauce on the side
You can turn this shredded beef into delicious tacos!

Versatile ways to serve this easy shredded beef

Our favorite thing about this recipe is how versatile it is. You can make a big batch on the weekend and eat it all week and never get tired of it! Here are some of our favorite ways to enjoy it:

Shredded beef in a bowl over greens with red bell pepper, avocado and sauce drizzled on top
Using leftover shredded beef in bowls is an easy way to mix it up.

Leftover beef storage and reheating

Since this recipe makes a lot of shredded beef, you will likely have leftovers. Here are some storage and reheating tips:

STORAGE

  • You can store the leftovers in an airtight container in the fridge for up to a week.
  • I recommend dumping all the juices from the Instant Pot in with the beef for storage, as it will keep it from drying out when you reheat it (see reheating notes below).
  • You can also freeze the beef. Use either a vacuum sealer or airtight glasslock/pyrex container to maximize freshness.

REHEATING

These are the two methods for reheating that we’ve found work best.

  • Scoop the shredded beef with some of the solidified juices into a skillet over medium heat. Saute until most of the juices have evaporated.
  • Set oven to broil and line a sheet pan for easy cleanup. Dump the shredded beef with the solidified juices into the pan. Broil for 5-8 minutes, watching carefully and stirring the pan if needed.
Straight on shot of bowl of shredded instant pot beef

We hope you love this recipe as much as we do!

Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!

Instant pot shredded beef in a white bowl with chopped parsley topping
4.98 from 67 ratings
Get the Recipe:

Versatile, 5-Ingredient Instant Pot Shredded Beef

Prep: 10 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 30 minutes
Servings: 8
An easy instant pot recipe for juicy and tender shredded beef, you'll be amazed by how many different ways you can serve this versatile beef!
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Ingredients

  • 4 lb chuck roast, cut into 2 inch cubes
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 2-3 tbsp avocado oil, divided
  • 1 cup beef or chicken broth

Equipment

Instructions
 

For the Instant Pot

  • Cut beef into cubes and place the cubes in the Instant Pot. Prepare seasoning rub by mixing all of the seasonings together in a ramekin or small bowl.
  • Drizzle 1-2 tbsp of avocado oil on the beef cubes and toss with a spoon to coat.
  • Sprinkle the seasoning mix over the beef, flipping the pieces over and stirring to try and cover as much of the beef as possible.
  • Press the sauté button on the Instant Pot. Drizzle in some more avocado oil to coat the bottom of the pot.
  • Once the pot is hot, sear the beef pieces on all sides in the Instant Pot. You'll need to use a wooden spoon or tongs to flip the pieces and move them around. Just sear for 1-2 minutes on all sides to completely brown the pieces.
  • Press cancel on the Instant Pot once the beef is browned. Pour the broth into the Instant Pot.
  • Secure the lid on the and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
  • Manually release any remaining pressure and remove the lid. Shred the beef with two forks either in the Instant Pot juices or remove the pieces and shred them on a cutting board.
  • Serve and enjoy or refrigerate/freeze for later.

For the slow cooker:

  • Cut beef into cubes and place the cubes in a bowl. Prepare seasoning rub by mixing all of the seasonings together in a ramekin or small bowl.
  • Follow steps 2-3 above to coat and season the beef.
  • Heat a pan on the stove over medium heat and add 1-2 tbsp avocado oil. Once hot, add the beef pieces and sear on each side for 1-2 minutes.
  • Once the beef is seared, dump the pieces in the slow cooker. Pour the broth in with the beef.
  • Place the lid on the slow cooker and cook on high for 4-5 hours or on low for 8-10 hours.
  • Shred the beef with two forks either in the slow cooker juices or remove the pieces and shred them on a cutting board.
  • Serve and enjoy or refrigerate/freeze for later.

Last Step:

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Notes

Nutrition estimates are per serving and provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here. 
Calories: 453kcal, Carbohydrates: 3g, Protein: 44g, Fat: 30g, Saturated Fat: 12g, Fiber: 1g
Course: Main Course
Author: Justin Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
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