Instant Pot Shredded Beef

This instant pot shredded beef was a big hit with the family and makes enough so you’ll have plenty to enjoy for another meal (or two).

I have a love-hate relationship with shredded beef. It may have something to do with how I’ve cooked it in the past (always in the slow cooker), but it always tastes the same and has a slimy texture to me. So I was more than a little hesitant to make shredded beef when the husband asked if we could have shredded beef soft tacos one night.

I honestly put it off as long as I could, but since the man has been eating FAILSAFE right along with me without a single complaint, I had to honor the request.

Thank goodness I did. This shredded beef was nothing like the crock pot versions I had made in the past. It was tender and juicy and was bursting with flavor. The kids even liked it, which is saying A LOT since they literally don’t like anything I cook. (Ah, the joys of parenthood.)

The best part about this recipe is that it makes an ungodly amount of beef, so you’ll have plenty of extra meals waiting for you in your freezer. (You should definitely freeze it in single serve portions when you’re done eating it for the night.)

We served our shredded beef on FAILSAFE wraps with some sautéed leeks, shredded lettuce, and a dollop of pear + carob bbq sauce. But feel free to enjoy the instant pot shredded beef however you see fit.

Prep Time 10 min Cook Time 60 min Rest Time 20 min Total Time 1 hr 30 mins Servings: 8 Calories: 352

Description

This instant pot shredded beef was a big hit with the family and makes enough so you’ll have plenty to enjoy for another meal (or two).

Ingredients

Instructions

  1. Cut beef into cubes and season with salt and garlic. Add 1-2 tbsp of oil to the InstantPot and turn on to the sauté setting. Add to the beef and leeks and cook for 5-10 minutes, or until the beef begins to brown.

  2. Press cancel on the once the beef is browned and pour the water into the InstantPot.

  3. Secure the lid and press the pressure cook button. Set the time for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.

  4. Manually release any remaining pressure and remove the lid. Transfer the beef to a large mixing bowl and shred the beef (either with two forks or a hand mixer). Reserve broth for another use or add some to your beef for extra flavor.

  5. Serve and enjoy or refrigerate/freeze for later.

Nutrition Facts

Serving Size 1/4 cup

Servings 12


Amount Per Serving
Calories 352
% Daily Value *
Total Fat 14.9g23%
Saturated Fat 54.7g274%
Cholesterol 153mg51%
Sodium 683mg29%
Potassium 452mg13%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.1g1%
Sugars 0.3g
Protein 50.1g101%

Calcium 19%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is FAILSAFE and RPAH Elimination Diet Friendly. It is also dairy free, gluten free, nightshade free, soy free, corn free, and low salicylate. 

Keywords: instant pot, shredded beef, beef, dairy free, gluten free, nightshade free, soy free, low salicylate

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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