INSTANT POT PULLED BEEF RECIPES

Steps:

• For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
• Place beef roast, onion, garlic and 1/2 cup beef broth in pressure cooker.
• Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid.
• Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
• Combine tomato or tomatillo salsa and beef mixture, as desired.
• Place in large microwave-safe bowl. Cover, vent and microwave on HIGH until heated through, stirring occasionally.
• Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
• Combine prepared barbecue sauce and beef mixture.
• Place in large microwave-safe bowl. Cover, vent and microwave on HIGH until heated through, stirring occasionally.
• Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.
• Combine prepared hoison or teriyaki sauce and beef mixture.
• Place in large microwave-safe bowl. Cover, vent and microwave on HIGH until heated through, stirring occasionally.
• Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
• Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo.
• Place in large microwave-safe bowl. Cover, vent and microwave on HIGH until heated through, stirring occasionally.
• Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.

Steps:

• Review all recipe notes and instructions before beginning.
• Select the “Sauté” mode on the Instant Pot. Add the olive oil. Once the oil is hot, brown the meat on each side.
• Add the onions, garlic, cumin, salt, oregano, paprika, pepper, and chili powder. Sauté for 1-2 minutes.
• Deglaze the pan with the beef stock, scraping any brown bits of the bottom of the pot.
• Add the vinegar, honey, worcestershire chipotle peppers, chilies, and lime juice.
• Select “Pressure Cook” and “High Pressure” and set the timer for 70 minutes. Quick release immediately after the timer goes off.
• Remove the beef and onions from the pot. Use a measuring cup or ladle to pour some of the drippings over the meat. Use two forks to shred the beef. Add more drippings as needed.