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Why You’ll Love This Instant Pot Shredded Beef Recipe
If you’re wondering how to make shredded beef, I’m here to show you how easy it can be (just like my Instant Pot barbacoa or Instant Pot pulled pork). This recipe is intentionally simple – just beef, salt, oil, and broth. No heavy spices. No strong flavor profile.
Plus, it’s endlessly versatile. It can be served in every which way, making it so easy for meal prep. The result is tender, juicy shredded beef that you’ll make again and again.
Ingredients You’ll Need
- Beef rump roast or chuck roast: These tougher cuts contain connective tissue that breaks down under pressure, creating tender meat that shreds easily.
- Sea salt: Keeps the base neutral but flavorful.
- Coconut oil (or cooking oil of choice): For browning and building depth.
- Bone broth or beef broth: Adds moisture and richness. Bone broth contains natural gelatin that enhances texture and gives the beef a slightly silkier mouthfeel.
How to Make Instant Pot Shredded Beef
This pulled beef recipe turns out tender every time when you follow these simple steps:
Step 1: Cut the roast into 4 even pieces and season all sides with salt. Cutting it allows the pressure to penetrate more evenly and reduces the risk of a tough center.
Step 2: Set the Instant Pot to Sauté. Once heated, add oil. Brown the beef on all sides, about 10 minutes total. This builds flavor.
Step 3: Press Cancel. Add broth over the beef. Close the lid and ensure the valve is sealed. Cook on High pressure (Manual) for 50 minutes.
*For a 3-4 pound roast cut into pieces, 50 minutes allows enough time for the connective tissue to fully break down. Pressure cooking doesn’t scale exactly minute-for-pound, which is why cutting into chunks helps ensure even tenderness.
Step 4: Allow a natural release for 10–15 minutes before opening the lid. This prevents the muscle fibers from tightening too quickly. Transfer to a cutting board, shred with two forks, then return to the juices to keep warm and moist.
Cooking Methods & Troubleshooting Tips
- Slow Cooker Option: Brown the beef for about 10 minutes, then transfer to a slow cooker with broth. Cook on low for 8 hours or high for 4 hours. Shred and return the meat to the liquid.
- Using Chicken Instead: Pressure cook chicken breasts on high for 10 minutes with a 10-minute natural release, then shred.
- Keep It Juicy: Always store and serve the shredded beef in some of its cooking liquid — that’s what keeps leftovers tender.
- Beef Not Shredding? It likely needs more time. Seal the lid and cook for another 5–10 minutes.
- Too Much Liquid? After shredding, turn on Sauté and simmer until reduced.
- Tastes Bland? I made this recipe neutral intentionally. Season based on how you’re serving it.
- Burn Notice? Fully deglaze after browning and use at least 2½ cups of liquid.
Ways to Serve This Shredded Beef
Some of my favorite ways to use this Instant Pot shredded beef are:
- On its own with veggies, rice, beans, or tortillas
- In tacos or burritos
- In burrito bowls
- In taquitos
- Over nachos
- In salads like this cobb salad
- In soups, stews, casseroles, or stir-fries
- Alongside eggs for breakfast
- Stuffed into sweet potatoes or bell peppers
It’s one of those recipes that makes the rest of your week so much easier.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days. Keep the shredded beef in some of the cooking liquid to prevent it from drying out.
- You can freeze it in portions for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of broth if needed.
Recipe FAQs
It usually needs more time. I’ve found that tough beef means the connective tissue hasn’t fully broken down. Seal the lid and cook for another 5-10 minutes, then allow a short natural release.
Chuck roast is ideal because its marbling and connective tissue break down under pressure, creating tender, juicy meat. Rump roast works too but is leaner and benefits from being returned to the cooking liquid.
It’s pretty hard to overcook fatty cuts like chuck roast. Leaner cuts can dry out if cooked too long without enough liquid, so always store and serve the meat in its juices.
Yes. Skip searing and add 10-15 minutes to the cook time. Make sure you use enough liquid to avoid a burn notice.
More Easy Instant Pot Recipes
Paleo
Whole30 & Keto Instant Pot Pot Roast (AIP Option)
Egg Free
Whole30 Instant Pot BBQ Pulled Pork (Paleo, Low Carb)
30 Minutes or Less
Instant Pot Korean Beef (Paleo & Whole30)
30 Minutes or Less
Instant Pot Paleo Hamburger Soup (Whole30)
If you make this Instant Pot shredded beef recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on Instagram for even more delicious recipes!
Easy Instant Pot Shredded Beef (4-Ingredients!)
Video
Ingredients
- 3-4 lb beef rump roast or chuck roast
- 1 tsp sea salt
- 2 tbsp coconut oil, or your cooking oil of choice
- 2 1/2 cups bone broth or beef broth
Instructions
- Cut the roast into 4 even pieces and season all sides with salt.
- Set Instant Pot to the Sauté setting and then once fully heated, add coconut oill.
- Add the roast pieces and brown on all sides, about 10 minutes.
- Press Cancel, and add the broth over the beef. Close the lid and make sure the pressure-release valve is closed.
- Cook at high pressure on Manual for 50 minutes. Once the Instant Pot beeps to signal that it's done, let it sit for 10-15 minutes to allow the pressure to release naturally until the lid opens.
- Transfer the roast to a cutting board, and shred the meat with 2 forks. Return to the Instant Pot and keep warm until ready to use.
- You can eat the beef on its own with various sides, or use in other dishes like tacos, burrito bowls, stir-fry, sandwiches, and more.
Notes
- Slow Cooker Option: Brown the beef for about 10 minutes, then transfer to a slow cooker with broth. Cook on low for 8 hours or high for 4 hours. Shred and return the meat to the liquid.
- Using Chicken Instead: Pressure cook chicken breasts on high for 10 minutes with a 10-minute natural release, then shred.
- Keep It Juicy: Always store and serve the shredded beef in some of its cooking liquid — that’s what keeps leftovers tender.
- Beef Not Shredding? It likely needs more time. Seal the lid and cook for another 5–10 minutes.
- Too Much Liquid? After shredding, turn on Sauté and simmer until reduced.
- Tastes Bland? I made this recipe neutral intentionally. Season based on how you’re serving it.
- Burn Notice? Fully deglaze after browning and use at least 2½ cups of liquid.
- Store leftovers in an airtight container in the fridge for up to 5 days. Keep the shredded beef in some of the cooking liquid to prevent it from drying out.
- You can freeze it in portions for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of broth if needed.
Absolutely delicious! We are occasional carnivores so 2lbs of roast was the most I could imagine making. I followed the instructions and set the timer on the instant pot for 40 minutes and let it do a natural release for 15 minutes. I was amazed at how the roast was so tender and easy to shred. We served it with Marsala mushrooms and rice. There was enough for leftovers and some for freezing. Thank you for sharing this simple and delicious recipe.
I’m so happy you enjoyed it!! Thank you so much for leaving a review.
Hi Jean,
I would try this with bbq sauce on a bun.
This was great, and so versatile!
What happens if it turns out too tough to shred? What did o do wrong?
It might have been too big. You can put it back in the Instant Pot and cook for 10 minutes longer.
5 stars to encourage you to post more deliciously simple recipes
I followed this recipe and subbed in avocado oil since I didn’t have coconut oil – it was amazing 🤩
Super easy and made plenty of leftovers. It’s great for tacos, with roasted potatoes and carrots, in a sandwich, and pretty much anything. It really is so versatile and was a big hit!
So glad you liked it!
This is perfect! Last time I made it we had bbq beef sandwiches, then the rest went into beef enchiladas. And I tried an experiment that worked out amazingly well: I sliced 2 onions and put them in the cooking liquid, then put the Instant Pot on Saute until everything cooked down to a paste. This onion paste is pure umami! I add it to all sorts of things to give them an extra flavor boost. I will do this every time I make this recipe!
Oooh! I’m going to try that with some peppers and tomatoes added!
Add a can of Rotel
I just made this with a moose roast, and it was spot on. I added the onions and half a green pepper to the au jus and its taking a very long time to cook down to a ‘paste’ I might have to turn it off before the onions are fully dissolved.