Shredded Beef (Instant Pot)
Any time I see a chuck roast on sale, I purchase one for shredded beef tacos. What would normally take 4-5 hours in a crock pot takes an hour in the Instant Pot. Chuck works the best because of it’s fat content and flavor. Other cuts of beef that will work include, skirt, flank, arm, bottom round, or shank meat. This meat is also great in burritos, rolled tacos, sopes, on arepas, tortas, machaca, etc.If you don’t own a pressure cooker, you can prepare this meat in a crock pot or in a Dutch oven on the stove top or inside the oven. This will take some time. Low and slow is the key. 4-5 hours in the crock pot on high. For the oven, preheat it to 300 degrees. Cook the meat for 3-4 hours until it falls apart.
Equipment
- instant pot
Ingredients
- 3 lbs chuck roast cut into large cubes
- 1 medium white onion diced
- 6 garlic cloves
- 1 cup beef stock
- 2 tsp salt
- 2 tsp pepper
Instructions
- Add all of the ingredients to the Instant Pot. Turn the setting to Pressure Cooker on high for 50 minutes. Put on the lid and push start.
- Once the 50 minutes is up, release the pressure. Turn the setting to Sauté on high for 15 minutes or until all the liquid has evaporated. Let cool before serving.
