Easy Instant Pot Shredded Beef (4-Ingredients!)
This instant pot shredded beef is a simple, 4-ingredient recipe made by pressure cooking chuck or rump roast in broth until fork-tender, then shredding it and returning it to the juices to stay moist. It’s the kind of no-fuss base protein I rely on during busy weeks when I want one roast to stretch into tacos, bowls, salads, and quick dinners without eating the same thing every night.
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.
Video
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.