I figured it would be best to share this one before New Year’s resolutions. The best of Instant Pot Pub style foods – from the comfort of home with controlled ingredients.
Frozen roast to shredded beef in a fraction of the time. This recipe is specifically for sandwiches but use this method (or leftovers) to prep individual cooked packages of shredded beef. Package and store the meat in the freezer for future meals (up to 2 months) or in the refrigerator for lunches/dinners that week (5-day max storage) – goes great on rice, salad, egg noodles, in a soup, or for shredded beef tacos!
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I prefer using the Instant Pot for this, as I can throw in a whole frozen roast and eat it the same night!
Similar to my IP Pineapple Pulled pork sliders recipe, these shredded meats can be placed on a toasted hard roll, mini slider rolls, or on top of a glorious bowl of macaroni and cheese- the latter choice is by far my favorite. The idea of adding pulled pork (or shredded beef) to mac and cheese originated from a girl’s night out at a local pub; they had a Jalapeno pulled pork mac and cheese that was unbelievable. As with most “daily specials”, they don’t get a permanent spot on the menu…so now I make it at home…quite frequently.
A Few Recipe Notes:
Any beef roast will work but it’s the cut of meat that makes the difference with shredding- chuck roast is ideal for this recipe, as it is best for shredding easily with a hand mixer directly in the pot or two large forks. When I use top round roasts, I have to take it out and pulse a few times in my food processor to shred it up – this is because a top round roast is better for slicing.
The liquid: I use chicken stock, which is always quite vexing to me when making beef or pork. It doesn’t seem culinary right to use mixed protein sources but so far, I’ve never encountered an issue with using chicken stock for everything! There are options for you with this recipe- choose your preference, the result will be the same.
Stock: Beef or Chicken
Broth: Beef or Chicken Bouillon(or Better Than Bouillon base paste) + Water: Beef or Chicken
Top with shredded cheese – sliced works best on rolls 
I like to top the roll with bagel seasoning – just use a little melted butter to help it stick
PRINTABLE RECIPE BELOW
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I have been cooking with my 8 qt Instant Pot for 4 years now, and the most common question I get is “what accessories are best/most used?” I have 3 sets of accessories that have been a constant for me in the kitchen these years and I will link them here for you to check out.
My three tried & true favorite accessories
This kit is my #1 – It includes a push bottom pan ****with handle!*** used as well as egg bite molds and round parchment (as a bonus gift). This pan also can be used for double boiling chocolate in your IP!
My first ever and most used accessory – perfect for cooking multiple recipes at one time (rice and fish/chicken). The infamous “pot in pot” method kit.
Everyone needs a steamer basket. Eggs, potatoes, and veggies…a must-have accessory.
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IP Shredded Beef & Cheddar Sandwiches
- Prep Time: 5
- Cook Time: 80
- Total Time: 2 hours
- Yield: 6-8 1x
- Method: Instant Pot
Description
Frozen roast to shredded beef in a fraction of the time, utilizing your pressure cooker! Package and store small portions in your freezer (2 months) or refrigerator (5 days) for shredded beef tacos, on top of salad or rice, in soup or on a buttery toasted ciabatta roll with melted cheddar…..
Ingredients
2.5 – 3lb Beef Chuck Roast (Frozen)
2 Cups Beef or Chicken Stock (broth or bouillon+water)
1 Yellow Onion (For picky eaters, Granulated onion powder can be substituted – 1TBS)
4 garlic gloves (or granulated garlic powder – 2 teaspoons)
1.5 TSP Salt + 2 TSP Black Pepper
Hard rolls/Ciabatta rolls for serving
Cheddar slices or shredded cheddar for topping
Instructions
Pour stock/broth in the inner pot of your Pressure cooker
Add sliced onions, garlic and spices
Place roast directly into the liquid
Close lid ensuring the silicone ring is properly in place
Cook on MANUAL HIGH PRESSURE for 80 minutes
Allow a full NATURAL PRESSURE RELEASE
Remove meat from pan and shred it. I like to use my food processor to quickly shred (see blog notes)
Toast hard rolls and add cheddar – top with beef and onions.
Notes
For fresh roast cook on high pressure for 60 minutes + natural pressure release. I recommend searing each side of the seasoned roast for about 3 minutes prior to adding broth and pressure cooking. Set IP to sauté, add 1 TBS oil or butter. When It reads HOT, sear each side. Select cancel and pressure cook. The seared edges will give a great flavor to the finished roast.
I have used top round roast for this, but it doesn’t shred as easily as chuck roast. I have to pulse it in the food processor as opposed to the easy shredding of chuck roast
