Instant Pot Shredded Beef
All the flavors of the rainbow in one amazing dish! This Vietnamese Shredded Beef is easy to prepare and just so satisfying.
Servings: 8 to 10 servings
Ingredients
- 3 Tbsp avocado oil
- 1 medium-sized yellow onion diced
- 4 - 5 lbs beef roast chopped into large chunks
- 2 tsp sea salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 ½ cups chicken broth or beef broth
- 3 Tbsp lemongrass paste
- 3 Tbsp pure maple syrup or brown sugar
- 5 cloves garlic minced
- ¼ cup lime juice
- ¼ cup liquid aminos*
Instructions
- Cut the roast into large chunks (I do about 8 chunks). Sprinkle the chunks with sea salt, black pepper, and onion powder on all sides.
- Plug in your Instant Pot and press “Sauté.” Add the avocado oil and chopped onion. Sauté, stirring occasionally, until the onion begins to turn brown, about 5 to 8 minutes.
- Scoot the onion off to one side of the pressure cooker and add the chunks of roast.
- Sear on two or three sides for 3 to 4 minutes, until golden-brown.
- In a bowl (or blender), combine the broth, lemongrass paste, garlic, lime juice, and coconut aminos. Pour this sauce mixture into the pressure cooker.
- Secure the lid on the Instant Pot and press Manual/Pressure Cook and set the time for 1 hour and 20 minutes. Leave the steam vent sealed and be sure you’re on the default High setting.
- After the Instant Pot has run its course, let it naturally release all the way and go into Keep Warm mode for at least 1 hour (I typically do 2).
- Transfer the beef to a cutting board and use two forks to shred it. Put the meat back into the Instant Pot to soak up the juices for at least 10 minutes (while you’re preparing any side dishes, etc).
Notes
*You can replace the liquid aminos with coconut aminos if you’d like. If you do, omit the pure maple syrup, as coconut aminos is already pretty sweet.