Juicy, tender Instant Pot shredded beefis flavorful and easy to make with only 4 ingredients! Meal prep to use in a variety of ways including tacos, burritos, sandwiches or over grains.
For serving: flour tortillas or shells, pico de gallo, sour cream, cilantro
Instructions
Place the chuck roast into an Instant Pot (I'm using a 6 quart). You can sear the sides on sauté mode first if desired. Then pour water into the pot and sprinkle the salt and chili powder on top. Then drizzle on the salsa verde.
Place the lid on top and seal the valve. Cook on high pressure for 60 minutes. Once the time is up, allow the steam to naturally release (about 10 minutes).
Remove roast from pot and take off any fat. Shred the meat with two forks.
Remove about a cup of liquid (save the broth if desired) and then place the beef back into the Instant Pot and stir together. Place lid on until ready to serve.
Notes
Uses: Use for tacos, burritos, taquitos, quesadillas, burrito bowls, nachos, sandwiches and more!Storage: Store in a covered container in the refrigerator for 3 days. Or place in a zip top bag to freeze for later. It will stay good up to 4 months in the freezer. When ready to use, place in the refrigerator on a plate to thaw overnight.