Instant Pot Shredded Beef
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The Real Food Dietitians · by Jessica Beacom★ 4.6

Instant Pot Shredded Beef

NUTRITION · PER SERVING75M COOK
CAL 23%·PRO 55%
CARBS 9G8% OF CAL
3G FIBER2G OTHER5G TOTAL SUGAR
FAT 33G66% OF CAL
10G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender, fall-apart shredded beef cooked in a pressure cooker with a tangy barbecue sauce. Budget-friendly and versatile, serve with your favorite toppings or on slider buns.

mainamericanbeefdairy freegluten freewhole30
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 2 teaspoons avocado oil or olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 ½ pounds boneless beef chuck roast, fat trimmed, cut into 2-inch pieces
  • ⅔ cup water or beef broth
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon fine salt
  • ½ teaspoon black pepper
  • 1 (9-ounce) bag coleslaw mix
  • ⅓ cup mayo
  • 3 tablespoon apple cider vinegar
  • 1 teaspoon honey (optional – omit for no sugar added)
  • ¼ teaspoon garlic powder
  • Fine salt & pepper to taste
  • Add slaw ingredients to a bowl. Stir to combine well. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.
PREP
25M
SODIUM
631MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.