Instant Pot Shredded Beef

This Instant Pot Shredded beef is the perfect quick and easy protein! I love to make this recipe and have leftovers for the week. The possibilities are endless, but I like to serve it with puréed veggie soup or with some tortillas and guacamole for paleo tacos!


  • 3 lb chuck roast
  • 1 cup bone broth
  • 1 tsp sea salt
  • black pepper (omit for AIP)
  • 2 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 1 tbsp cooking fat (coconut oil or lard works great)


  1. Turn Instant Pot "Sauté" function and add cooking fat
  2. While that heats up, season both sides of the chuck roast with salt and pepper (omit for AIP)
  3. Brown the roast for a few minutes on one side, then flip
  4. Add the onions and garlic and allow them to brown a little (careful not to let the garlic burn though! Add more cooking fat if needed)
  5. Add the bone broth and place the lid on and close the valve
  6. Set to "Manual" on high pressure for 60 minutes. 
  7. Once it's done, you can quick release the pressure or allow the pressure to release naturally
  8. Remove the excess broth and shred the beef 
Instant Pot Shredded Beef