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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.
(Note first: I only use BOTTOM ROUND ROAST for this now, it has always turned out better than any other)
I’ve made this several times already. I’ve always loved making shredded beef, but this is now the ONLY way I make it. We make tacos, enchiladas, taco salad, burros, nachos…. anything we can make it into, we do. LOVE THIS! 🙂 <3
What an awesome idea. Made it late one night after kids have retreated. I couldn’t resist and had to try some before shredding. It’s so simple and delicious. I added chopped garlic and onions when browning the beef. Oh the aroma! I see this as being a staple in my household.
Yay! So glad you enjoyed it!
The meat was so tough I could barely shred with a for.
How big was the meat? You probably have to put it back in the IP and cook it for longer. It should tenderize once you do.
I cut the meat into big chunks (About 2-3 inch cubes) before I browned it. Gets more flavor in and definitely will be tender.
Can you make this with a frozen roast?
Yes, but I would extend the time by 20 minutes.
So how would I season the beef for burrito bowls? Just mix some leftover shredded beef in the spices from your recipe as I heat the beef up?
I’m so excited to try your burrito bowls…
Thanks!
Yes! Just some taco seasoning, or I like to stir in my favorite salsa. 🙂
I just unboxed my 3qt IP today and this looks like a fantastic recipe to try first— but my chuck roast is only 2 1/3 lbs… what adjustments would you suggest? (Also, do you think that’s too much meat to fit in a 3qt IP?) Thanks so much!!
I would adjust the cooking time to 40 minutes and see how that turns out! Also, I’ve never owned a 3qt IP before, but as long as it fits under the max line, you should be fine using it. I hope it turns out well!
Two thumbs up!
Thank you
Can this be frozen after making it?
I’ve never tried but I don’t see why not. Just freeze in individual portion in an airtight container, then defrost and reheat when ready to eat.
I do this and freeze up to half for use another week. You can also smoke shredded beef. Pork or chicken. Takes only a half hour to an hour depending on how much smoke you like.
My first tima to do this: my chuck roast is nearly 3 lbs. Any adjustments?
No need for adjustments. You can cook it the same exact way, or maybe reduce the broth to 2 cups if you don’t want too much liquid at the end.