Life gets hectic with three kids in various activities. That’s why I’m trying to find ways to simplify my meal planning routine. One of those steps is to start meal prepping more. {For help with that, I absolutely LOVE the book Cook Once Eat All Week*}. But I also enjoy having already cooked meat on hand, that way it’s one less ingredient I have to prep. Prepping beef roast in the Instant Pot makes for fast shredded beef to have on hand for those nights where you need to prep a meal fast.
This recipe is a faster version of my slow cooker pot roast. While I love the simplicity of cooking things in the slow cooker, I don’t always have time to throw it together in the mornings. That’s the beauty of cooking pot roast in the Instant Pot*. It doesn’t matter if we were busy until the very last bit of the day, as long as I spend any free 20 minutes I have during the week to throw this together, I can easily have some shredded beef on hand for meals throughout the rest of the week.
And I don’t have to tell you how nice it is having some on hand. It mixes up the chicken and ground beef monotony around here that we find ourselves stuck in sometimes.
Rather than browning each side in the Instant Pot, I prefer to use our searing pan* for this recipe for no other reason than it’s a lot faster and easier for me to cook a 5lb roast. And I don’t get hit with as much oil splatter coming up out of the instant pot. Of course, if you have a smaller roast, you could absolutely sear it in the Instant Pot on it’s saute setting. It all comes to personal preference.
You could easily pair this recipe with some mashed potatoes, beef gravy, and green beans. Or even some baked potatoes and baby carrots. Whatever suits your fancy. Just revel in the fact that there is one less step to having a delicious and hearty meal on the table!
How to Make Instant Pot Shredded Beef
Ingredients:
- 5 lb chuck roast
- 2 Tablespoons olive oil
- 1 onion, diced
- 1 Tablespoon minced garlic
- 2 Tablespoons Worchestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon herbs de Provence
- 4 cups beef broth, I love to use Better Than Bullion* for recipes like this
- salt and pepper to taste
Directions:
- Cut the roast in half, and season with salt & pepper.
- Heat the olive oil in a medium pan. Add beef and cook until evenly browned, about 3-5 minutes per side. Set the beef in the Instant Pot liner.
- Add the onion, being sure to stir frequently to get up the caramelized bits of beef. Cook the onion until translucent, about 2-3 minutes. Add in garlic and Worcestershire sauce, thyme, and herbs de Provence, and cook until fragrant.
- Add the sauteed onion and garlic to the Instant Pot. Pour beef broth in the Instant Pot.
- Add the lid, making sure it is set to sealing and not venting. Select pressure cook, high setting, and set the timer for 60 minutes. When the timer is done, allow the Instant Pot to naturally vent for 10 minutes before doing a quick-release.
- Remove the beef, and shred with two forks. Use throughout the week in your dinners or store in sealed freezer Ziploc Bags* labeled with the date and the contents for future use.
Use in Recipes Like:
- Vegetable Beef Soup
- Beef Stroganoff with Egg Noodles
- Beef & Egg Omlette
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