Tasty Shredded Beef in the Instant Pot

(Scroll to the bottom of the page for just the recipe.)

(Please subscribe to my blog at the bottom of the page to be sure to see all my posts.  Thank you for your support!)

The week ahead is going to be a busy one at the Reynolds Ranch. When I see weeks like this coming, I like to cook up something on the weekend that will make quick and easy meals all week–planned leftovers! This time I had a beef rump roast I needed to use. This cut can be tough and always before I would put it in my slow cooker and let it cook low and slow all day. With the Instant Pot, I can have this ready to serve in a few hours while I’m doing other chores.

Timing for cooking roasts has been a real learning curve for me with the pressure cooker.  Seems like there is a sweet spot where the meat is tender and perfect and less time than that it is tough and more time than that it is dry.  Because it cooks under pressure much faster than without, it is a smaller window to hit.  The other difference with pressure cooking is that it doesn’t matter what a roast weighs, it matters how thick it is.  This roast I have is pretty thick.  If I were in more of a hurry, I would cut it into two pieces to hasten the cooking time.  Since I’m not, I will cook estimate on the low end of the scale and then check to see if it is shred-able.  If not, I will add a few more minutes.  Once everything is heated, it doesn’t take long to come back up to pressure if need be.

First thing to do when cooking a roast is to brown it.  Yes, you CAN skip this step, but I don’t advice it–you get a better flavor this way.  To do this in the magic pot, I selected SAUTE and then used the ADJUST until it got to the medium heat.  Then I added a few tablespoons of oil.  Then I let the roast brown for about 5 minutes on each side.


While it was browning, I mixed up some beef broth using concentrate I keep in the fridge. I also sliced an onion and a couple of sweet peppers.


I love my ceramic knife set!  The orange on in the picture is a great little paring knife.  They come with nice sleeves and they keep an edge for a very long time and sharpen very quickly.  This is the Cuisinart set I bought.  And you can even pick different colors now!  Very reasonably priced!

When the roast was done being browned, I took it out of the pot and poured in a little broth to help work the browned bits off the bottom.  BE SURE TO SCRAPE OFF ANYTHING STUCK TO THE BOTTOM!  One of the many safety features of the Instant Pot is that it senses when things are stuck to the bottom and will not allow the pot to heat up.  Then I dumped in the rest of the broth and the veggies.


Then I returned the roast to the pot on top of the vegetables.


This is where it gets a little different from my normal no-preservatives or additives cooking.  Trust me….

I dumped in three packets–I get mine from Aldi.  One is ranch dressing mix, one is Italian dressing mix and one is brown gravy mix.


Resist the urge to stir!  It will be fine!

Then I sealed the lid and made sure the SEALING valve was closed. I selected MANUAL and used the +/- buttons to change the minutes to 70.  When that pressure cycle was complete and the pressure had released naturally (about 15 minutes), I opened it and tested to see if it would shred easily.  The middle part was not quite shredable so I put the roast back in, resealed it and set it for another 10 minutes.  I let the pressure release naturally again and then removed it from the pot and shredded it easily with two forks.


I removed a half cup of the broth from the pot and stirred in 2 Tbl of cornstarch.  When it was totally dissolved, I added it back to the pot.  I selected CANCEL and then SAUTE again and let it boil until it had thickened.  Then I added the shredded beef back into the pot and mixed it all together.


For the first night’s serving, I heated up some leftover fingerling potatoes and smashed them and served the beef on top.  Meal two will be on slider rolls with melted Swiss cheese.  Meal three might be vegetable soup or I may mix in some Fiesta seasoning and make soft tacos.


Tasty Shredded Beef in the Instant Pot

3-4 pound rump roast
2 Tbl. vegetable oil
1 packet ranch salad dressing mix
1 packet Italian salad dressing mix
1 packet brown gravy mix
1 large onion sliced
2 bell pepper sliced
1 cup beef stock or broth
2 Tbl corn starch

Select SAUTE on Instant Pot.  When the display reads HOT, add oil.  Add roast to pot and let it brown for approximately 5 minutes.  Turn and brown the other side for 5 minutes.  Remove roast from pot and pour a small amount of the broth into the pan to deglaze it, scraping all the brown bits from the bottom.  Select CANCEL. Add remaining broth and vegetables to the pot.  Place roast back on top.  Seal lid and valve and use the +/- buttons to change time.  For a 2″ thick roast, select 45 minutes.  When the pressure cycle ends, allow the pressure to release naturally for at least 15 minutes.  Test to see if the the beef is shredable.  If it isn’t, reseal lid and adjust time to 10 minutes.  Allow pressure to release naturally for at least 15 minutes again.  Remove beef and shred with two forks.  Remove approximately half a cup of the broth from the pan and stir in the cornstarch.  When it is totally dissolved, added the mixture back to the broth. Select CANCEL and then SAUTE and allow the mixture to boil until thickened.  Return shredded beef to pot and stir.  Select CANCEL.  Serve over mashed potatoes or noodles or on a bun with Swiss cheese.

Note:  This can easily be made using the slow cooker function of the magic pot too.  Follow the instructions as above except instead of using the pressure cycle, use the SLOW COOK function, being sure to use the ADJUST button to set it for the medium heat setting.  Adjust time to 8-9 hours. Cover with a glass lid or the regular lid with no seal.  Resume instructions above from the removing beef and shredding part.

4 Comments Add yours

  1. Al says:

    Curious, what would you do to turn it into veggie soup?
    Also curious, I sometimes find peppers to get bitter when they cook in liquid without being sauteed a little bit first, even super fresh right from the garden peppers. Do you ever have that issue cooking raw peppers in liquid in the IP?

    1. Carol the Country Cook says:

      Beef stock, sliced carrots, a can of diced tomatoes or a cup if fresh, green beans, corn and whatever other veggies I had around. I often use leftover veggies in soup. I find peppers really range in bitterness either fresh or cooked. The small multi-colored sweet peppers tend to be sweeter. I love to eat them raw for a snack!

  2. Al says:

    So you’d basically make veggie soup and just add the beef when serving?
    Around here, the small sweet peppers are called lunchbox peppers. I’ve never actually cooked one because they always get eaten before I have the chance!

    1. Carol the Country Cook says:


Leave a Reply