Cook Grow Preserve

Pressure Cooker Shredded Beef

Serves: 4 – 8

Prep: 10 minutes

  • 2 – 4 lb beef roast (arm roast, post roast)
  • 1 chopped onion
  • 1/2 cup beef broth
  • 3 tbsp garlic
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp crushed red pepper
  • 1 tsp olive oil
  • 1 tsp salt

I use this shredded beef in tacos, wraps, nachos, rice bowls, and ramen.

  1. Trim any large pieces of fat from the roast, remove the bone (if bone-in), and cut into 3 – 4 inch chunks
  2. Season the beef with salt
  3. If using a Ninja Foodie, set to the sear function on medium high, add 1 tsp olive oil, and brown all sides of your beef pieces for a few minutes on each side
  4. Without a sear function on your pressure cooker, skip this step or add 1 tsp olive oil to a pan over medium heat to sear each side for a few minutes on each side
  5. Add the remaining ingredients to the pressure cooker and stir around a bit to combine
  6. Set your pressure cooker, on the pressure function, to high and process for 45 minutes (make sure it’s set to seal)
  7. Allow the pressure cooker to naturally release for 15 minutes (basically do nothing on the Ninja Foodie…just leave on)
  8. After 15 minutes, release the valve (typically there won’t be any remaining pressure) and remove the lid
  9. Transfer the beef to a bowl and use two forks to pull apart the beef chunks (shred), adding the broth from the pot as needed to moisten
  10. Add more broth to your shredded beef to taste
  11. Strain the remaining broth from the pot into a jar to make a gravy now or store in the a jar in the refrigerator to make a sauce or gravy later.