Instant Pot Shredded Beef from a Frozen Roast
Yep, this recipe will allow you the opportunity to learn How to Cook Frozen Meat in an Instant Pot....Really! We love having shredded beef on hand for sandwiches, wraps, pastas, and quesadillas so I cook a good chuck roast quite often using this method.
Servings: 8 servings
Chef Alli
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Ingredients
- 3 lb. chuck roast
- 1 cup beef broth may substitute any broth or liquid preferred
- 2 Tbs. red wine vinegar
- 1 yellow or white onion sliced into thick slices
- 3 cloves garlic whole
Instructions
- Place broth, vinegar, onion slices and garlic into the Instant Pot; add frozen roast on top.
- Lock the Instant Pot lid into place, setting the valve to the "seal" or "pressure" position. Using the High Pressure setting on the Instant pot, set the timer for 75 minutes. Bring the Instant Pot to full pressure and walk away to do something else you need to - no Instant Pot babysitting required.
- When the timer on the Instant Pot sounds, remember that meat always needs the NATURAL release (not the quick release) so that the protein fibers can rest and the roast can continue to cook from residual heat.
- Unlock and remove the Instant Pot lid; transfer the cooked roast (it usually comes out in chunks because it will be so tender) to a cutting board. Using two forks, shred the meat apart; season to taste with salt and pepper. Use the shredded beef at once, or place into freezer bags to freeze and use as part of other meals. **Shredded beef will keep up to 6 months in the freezer. Thaw the beef in refrigeration, not on the counter before using.
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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