Instant Pot Shredded Beef

When summer hits and it is way too hot to turn on the oven, this is one of many recipes I pull out. I love this recipe because I can make it once and have multiple dinners. One day I make tacos; the next it’s spooned over rice or mashed potatoes. It just pairs so well with many different things. Not only is it delicious, but it is really simple to make. The Instant Pot does all of the hard work, which makes this perfect for those hot summer days or those busy days where you just don’t want to make a mess in the kitchen. lol.

So let’s bring out that Instant Pot and let’s make some dinner.

INGREDIENTS:

2-3 lb Beef Roast
1 1/2 Tsp. Salt
1 Tsp. Pepper
2 Tsp. Cumin
2 Tsp. Chili Powder
1 Tsp. Paprika ( I use smoked paprika, but regular will work too)
1 Tsp. Oregano – dried
1 Medium Onion – sliced
4 Cloves of Garlic – minced
1 C. Beef Broth
2 Tbsp. Tomato Paste
Juice of 1 Lemon (or you can use plain white vinegar)
1-2 Red Chili Peppers – (I use jarred chili peppers) – optional
1-2 Tbsp. – Avocado oil ( any neutral oil will work)

DIRECTIONS:

1. Cut the roast into large chunks. I typically do about 4×4-inch chunks. Pat the meat dry and season the meat with a bit of salt and pepper all over.
2. Set the Instant Pot to sauté and allow it to get hot. Add the oil and let it warm through. Add the beef chunks and sear for 3 to 4 minutes, then flip. Sear the second side and then remove from the pot to a plate.
3. Add the onions and stir. Cook until the onions are tender. About 5 minutes.
4. Add the garlic and cook for 30 seconds.
5. Add in the broth and scrape up any stuck-on bits from the bottom of the pot.
6. Add the roast back to the pot along with the tomato paste, lemon juice, all of the seasonings, and the red chili peppers. Mix well.
7. Attach the lid. Turn the sauté function off and turn the manual setting to 1 hour. Make sure the Lid is set to seal. Let the Instant Pot do its thing and then let it naturally release for 15 to 20 minutes.
8. Remove the meat to a plate and shred the beef. Return the meat to the Instant Pot with the juices. Let the meat stand for about 5 minutes to absorb some of the juices. You can place this in a serving dish and serve warm.

NOTES:

• I like to serve this many different ways. Over rice, over mashed potatoes, with refried beans, in tacos, or in burritos. It is such a versatile dish, and it is good.
• If you do not have an instant pot, you can make this in a crockpot. Just sear the meat in a skillet and add it to the crockpot. Add everything else. Mix. Cover with the lid. And let it cook on low for 8 to 10 hours.
• Have neither an instant pot nor a crockpot, then you can make this in the oven. Sear the meat in a Dutch oven, remove the meat, cook the onions until tender, etc. Add 2 cups of beef broth, cover with a lid, and bake at 300* for 3 to 4 hours or until tender. You want to add more liquid here so the meat doesn’t dry out during the long cook time. If 2 cups isn’t enough, you can add more broth as needed.
• If you do not want this spicy, you can omit the chili peppers. You can also add more or less depending on your heat tolerance. You can also add Chipotles in adobo if you can not find red chili peppers. They both work well but add different flavor profiles. I use either interchangeably depending on what I have on hand. I typically add 1 to 2 chipotle peppers that I have chopped fine. I keep a jar of blended chipotles in the fridge for recipes.
• This reheats well and makes a good meal prep for the week.