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    Home » Pressure Cooker

    Pressure Cooker Shredded Beef

    LAST UPDATED: July 17, 2020 | PUBLISHED: July 14, 2020 | BY: Kim | 1 Comment

    4.20 from 25 votes
    Jump to Recipe

    Tender, juicy, pull apart quick and easy Pressure Cooker Shredded Beef that can be used in many different recipes from mexican to pasta to sandwiches and burgers. Minimal prep, with hints of chilli, tomato and smoked paprika, this shredded beef taste like its been slow cooked for hours, but its on the table in only 70 minutes.

    a bowl of shredded beef with soft tacos, salsa and avacado

    Save This Recipe!

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    You'll Love This Recipe Because...

    • Its a true one pot dish so less mess and cleaning up
    • It's tender, pull apart smoky beef that tastes like its been slow cooking all day, but cooked in a fraction of the time
    • It's 15 minutes of prep!
    • It's versatile and can be used in so many different ways, from mexican dishes, to pastas

    What Goes Into This Dish

    The spices are an unusual combination of ground chilli powder, smoked paprika, ground cumin and ground nutmeg which create a harmonious blend of sweet, earthy and spicy all in one.

    But the secret ingredient combination is the worcestershire sauce and white vinegar with the garlic and honey as it creates that depth and balance that really works with red meat. And it makes the flavour of the meat pop,

    ingredients for pressure cooker shredded beef

    How To Make This Recipe

    Note: Full printable recipe instructions are included below in the recipe card

    1. Prepare the Beef: Chop into 8 evenly sized chunks so that it cooks quickly.
    2. Brown the Beef: Set the Pressure cooker to “Sear on High” and set timer for 15 minutes. Cook in batches until sealed on all sides, then set aside.
    3. Saute onions and garlic.
    4. Stir through spices.
    preparing the beef brisket for cooking
    1. Add tomatoes, worcestershire sauce, vinegar, water and honey, stir through to combine.
    2. Add meat back into the pressure cooker. Select the menu by pressing the PRESSURE COOK button. Make sure valve is sealed and set to cook for 55 minutes.
    3. Release steam valve, remove lid and remove meat from cooking liquid
    4. Thicken the cooking liquid with a cornflour slurry
    5. Shred the meat using two forks and return to pot and stir through the thickened cooking liquid.
    preparing the sauce to cook the beef in

    What To Make With Smoky Shredded Beef

    This is a great recipe to make for a crowd because it can be used in so many ways. Think family gatherings, birthdays, game days, special events and more. It can go a long way, especially if you're creating food for a crowd or party.

    The Usual Suspects

    • Tacos - hard or soft, small or jumbo, anything goes.
    • Burritos - why not a burrito bowl, layered with soem brown rice, shredded lettuce, tomato, beans, cheese, avacado and sour cream.
    • Enchiladas - grab some tortillas, add shredded beef, place in a baking tray, pour over your favourite tomato salsa, grated cheese and bake until golden.
    • Quesadilla - grab a wrap, on one half place grated cheese, chopped tomato and black beans, and pop in a toaster.

    Other Interesting Ideas

    • Pasta - boil you favourite pasta and mix in some shredded beef, or create a pasta bake with some different cheeses
    • Baked Potatoes - bake a potato in the oven, slice, and stuff with shredded beef, cheese, spring onions, tomato, avocado and sour cream.
    • Toasted Sandwiches - grab you favourite bread, pickles or fermented vegetable, and cheese of course.
    • Burgers - nothing beats a shredded beef burger with a tangy slaw. Brioche, sliders, or turkish. So many decisions.

    Expert Tips

    • More Spicy - add an extra teaspoon of ground chilli powder
    • Less Spicy - don't add in any ground chilli powder
    • Make Ahead - make this recipe the day before you need it and keep it in the fridge in an air tight container.
    • Make a half batch - reduce all ingredients by half, however keep the cooking time the same.

    Recipe Questions

    What's the best cut of meat to use for shredded beef

    Beef Brisket is definitely my favourite and I find it shreds easily. Alternatively you can also use Chuck Steak/Round Round. Just remember to trim off any excess fat.

    What type of forks to use to shred beef

    Two standard dinner forks fine to shred beef that has been cooked for an appropriate amount of time.

    My beef isn't shredding easily, what can I do?

    This may happen for a number of reasons - perhaps the pieces of beef were too big and need a longer cooking time, or maybe the cooking valve wasn't sealed properly on the pressure cooker.

    Either way, pop it back into the pressure cooker (with the cooking liquid) for another 15 minutes (making sure the valve is sealed)

    a big bowl of smoky beef brisket with parsley on top
    Healthy Comfort Food Dinner Recipe Ebooks

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    a bowl of shredded beef

    Pressure Cooker Shredded Beef

    Kim MorrisKimKim
    Tender, juicy, pull apart Smoky Pressure Cooker Shredded Beef ready in 70 minutes. Use in tacos, buritto bowls, enchilladas, quesadillas, pastas, burgers, and sandwiches.
    4.20 from 25 votes
    Print Save Saved!
    Course Dinner
    Servings 8 people
    Calories 427 kcal
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 10 minutes mins

    Ingredients
     

    • 1.5 kg beef brisket - see note 1
    • 1 large brown onion (diced)
    • 4 tablespoons crushed garlic
    • 400 grams canned diced tomatoes
    • 2 teaspoons ground cumin
    • 2 teaspoons smoked paprika
    • 1 teaspoon ground chilli
    • 1 teaspoon ground nutmeg
    • 2 tablespoons worcestershire sauce
    • 1 tablespoon white vinegar
    • 2 teaspoons monkfruit sweetener
    • 1 cup tap water

    To thicken sauce

    • 2 tablespoons cornflour/cornstarch
    • 2 tablespoons tap water
    Metric - US Customary
    Prevent your screen from going dark

    Instructions
     

    • Set the Pressure Cooker to “Sear on High” and set timer for 15 minutes
    • Chop the 1.5 kg beef brisket into 8 evenly sized chunks, discarding any fatty bits
    • Brown the beef on all sides, in two batches (4 pieces at a time). Set aside on a plate.
    • Add 1 large brown onion (diced) and 4 tablespoons crushed garlic to pressure cooker pot. Stir for 1 minute until onion becomes translucent.
    • Add 2 teaspoons ground cumin, 1 teaspoon ground chilli, 1 teaspoon ground nutmeg and 2 teaspoons smoked paprika. Stir through.
    • Add the 400 grams canned diced tomatoes, 2 tablespoons worcestershire sauce, 1 tablespoon white vinegar, 1 cup tap water and 2 teaspoons monkfruit sweetener. Stir through until combined.
    • Add the meat back into the pressure cooker. Select the menu by pressing the PRESSURE COOK button. Select the “MEAT/POULRTY” setting and adjust the cooking time to 55 minutes.
      Press start to commence the cooking process. (make sure pressure valve is set to “Seal”.
      Once timer has gone off, release pressure valve so steam can escape. Remove the lid, careful of any steam.
    • Remove meat from pressure cooker pot and place into separate bowl (casserole dish is ideal). Shred the meat using 2 forks, and set aside.

    Thicken The Sauce

    • Mix 2 tablespoons cornflour/cornstarch and 2 tablespoons tap water in a cup. Pour into the sauce (still in the pressure cooker pot). Stir through and it should thicken the sauce quickly. Add shredded meat back in and stir through again.

    To Serve

    • Serve the meat with your favourite Mexican dish – in tacos, in a taco bowl, burritos, on top of nachos.

    Notes

    1. Buying Brisket: I buy my brisket in 2 pieces of equal weight 750 grams each. I then cut each piece into quarters so its easier to handle and cooking time is reduced. Trim any large pieces from the brisket before browning.
    2. Cooking Brisket: The smaller the pieces, the shorter the cooking time. I tend to avoid cooking the brisket in one whole piece as it takes longer and is harder to shred the meat.
    3. Browning Tip: to speed up the browning, you can heat a pan on the stove and do it that way as this can save time waiting for the pressure cooker to heat up. Browning in the meat is an important step in this recipe as it seals and locks in the flavour of the meat.
    4. Shredding: Remove  meat from pressure cooker to shred.  Use 2 forks and a cutting board, shredding one piece of meat at a time and setting aside in a bowl.  Avoid trying to shred the meat whilst still in the pressure cooker, its difficult and time consuming! 
    5. Ideas of where to use shredded beef:  
      • Tacos - hard or soft, small or jumbo, anything goes.
      • Burritos - why not a burrito bowl, layered with soem brown rice, shredded lettuce, tomato, beans, cheese, avacado and sour cream.
      • Enchiladas - grab some tortillas, add shredded beef, place in a baking tray, pour over your favourite tomato salsa, grated cheese and bake until golden.
      • Quesadilla - grab a wrap, on one half place grated cheese, chopped tomato and black beans, and pop in a toaster.Pasta - boil you favourite pasta and mix in some shredded beef, or create a pasta bake with some different cheeses
      • Baked Potatoes - bake a potato in the oven, slice, and stuff with shredded beef, cheese, spring onions, tomato, avocado and sour cream.
      • Toasted Sandwiches - grab you favourite bread, pickles or fermented vegetable, and cheese of course.
      • Burgers - nothing beats a shredded beef burger with a tangy slaw. Brioche, sliders, or turkish. So many decisions.
    6. More Spicy - add an extra teaspoon of ground chilli powder
    7. Less Spicy - don't add in any ground chilli powder
    8. Make Ahead - make this recipe the day before you need it and keep it in the fridge in an air tight container.
    9. Make a half batch - reduce all ingredients by half, however keep the cooking time the same.
    10. Cook in Oven:  Brown the meat in a pan on the stove and set aside.  Cook onion and garlic, until onion is translucent, and the spices and cook 1 minute.  Add the rest of ingredients and stir through for 1 minute.  Add sauce to a large casserole dish, along with the meat.  Cover with a lid, or tightly cover with foil, and bake at 180 degrees C/350 degrees F for 2 hours.

    Nutrition

    Calories: 427kcalCarbohydrates: 19gProtein: 52gFat: 17gSaturated Fat: 9gFiber: 4gSugar: 11g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

    Wanna learn my secrets to maintaining a Sugar Free Lifestyle for the past 10 years?Get my FREE 5 Day email series where I'll show you how to master sensible snacking, how to create sugar free dessert truffles and how to make the perfect low calorie no sugar banana bread, plus more!

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    Comments

      4.20 from 25 votes (24 ratings without comment)

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      Recipe Rating




    1. shanila says

      March 02, 2021 at 7:52 am

      5 stars
      Made this today, didn't change a thing and the whole family loved it.

      Reply

    Hey I'm Kim

    I'm passionate about creating recipes that are lower in sugar and calories without compromising on taste or flavor! My areas of expertise are Dinners Under 500 Calories and Sugar Free Desserts!

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