Instant Pot Shredded Beef | Recipe Cart

Name: Instant Pot Shredded Beef | Recipe Cart
Total time: 1 min
Ingredients: 2 teaspoons avocado oil or olive oil; 1 medium yellow onion, thinly sliced; 2 ½ pounds boneless beef chuck roast, fat trimmed, cut into 2-inch pieces; ⅔ cup water or beef broth; 1 (6-ounce) can tomato paste; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 2 teaspoons garlic powder; 2 teaspoons smoked paprika; 1 teaspoon chili powder; 1 teaspoon fine salt; ½ teaspoon black pepper; 1 (9-ounce) bag coleslaw mix; ⅓ cup mayo; 3 tablespoons apple cider vinegar; 1 teaspoon honey (optional – omit for no sugar added); ¼ teaspoon garlic powder; Fine salt & pepper to taste; Add slaw ingredients to a bowl. Stir to combine well. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.

getrecipecart.com

Budget-friendly chuck roast gets fall-apart-tender thanks to high pressure cooking in this Instant Pot Shredded Beef in a delicious barbecue sauce. Serve with y

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Ingredients

2 teaspoons avocado oil or olive oil
1 medium yellow onion, thinly sliced
2 ½ pounds boneless beef chuck roast, fat trimmed, cut into 2-inch pieces
⅔ cup water or beef broth
1 (6-ounce) can tomato paste
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon fine salt
½ teaspoon black pepper
1 (9-ounce) bag coleslaw mix
⅓ cup mayo
3 tablespoons apple cider vinegar
1 teaspoon honey (optional – omit for no sugar added)
¼ teaspoon garlic powder
Fine salt & pepper to taste
Add slaw ingredients to a bowl. Stir to combine well. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.