Instant Pot Shredded Beef


We have a new toy in the kitchen for 2019 — an Instant Pot. The pressure cooker is a form of cooking that I’ve never been exposed to. I thought it would be a good idea to start super simple:  Shredded Beef Tacos. I used the Saute function to brown 1.5 pounds of top round that had been cut into 1-2″ cubes. The meat was removed and diced onions were cooked until translucent. The meat and onions went back into the pot with 1 cup of water, 1/2 cup of salsa, and 1 package of Taco Seasoning of indeterminate vintage. I set the Instant Pot to 50 minutes of pressure cooking and walked away.

I think that’s one of the “odd” things about pressure cooking — there is no “open the pot, taste, stir” going on. Everything goes into a black box and comes out the other side. It’s going to take some getting used to.

But really, the point of this blog post is this:

190108 shredded beef

I find shredding with two forks to be messy and tedious. The internet suggested either a slicing blade on the Cuisinant (top feeding and letting gravity do the work) or the paddle attachment on the KitchenAid. The paddle attachment seemed a little more controllable so I went that route. The picture above is the beef cubes after about 10 seconds at low speed. Clean-up took less than two minutes.

I Wish I Would Have Known About This Years Ago!!!

As an added bonus, the pressure cooker kept the beef nice and moist, if anything there was a little too much liquid at the end. I reduced the liquid somewhat with the Saute feature before returning the meat to the pot.

Overall it was a fairly easy first experiment with the new toy. The only real not nice surprise was just how much smoke happened while sauteeing the beef. Everything else was simple and straightforward. There’s definitely tons of room for improvement — the more “correct” cut of meat to use for Shredded Beef  is Chuck, not Top Round. Using good herbs and spices would have made a huge difference too.

Still, easy weeknight tacos with easy cleanup. It’s a great start.


1 comment to Instant Pot Shredded Beef

  • I tried it with pork last night, but I needed to have a longer pressure cook. That really breaks down the connective tissue so the Kitchenaid paddle can do it’s work. However, one thing I especially liked about this method is that it did NOT pulverize the onion, bell pepper, and pear I had cooking in with the pork (I really expected the pear to disintegrate during processing). While I still may want to do a taste test, comparing the pressure cook to a slow braise, I really can’t argue with the results of the paddle-pull. Even with clean-up, it’s a lot faster and a great deal easier on the hands.

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