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Instant Pot Shredded Italian Beef


2.5-3 pound chuck roast

2 tablespoons olive oil

3 cups water

1 tablespoon "Better than Bouillon" Beef

2 teaspoons SMSF Sassy Salt

2 tablespoons SMSF Italian Mama

2 tablespoons SMSF VegTastic Voyage

1 bay Leaf

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Serves 6-8

Heat IP to sauté, high.

Pat roast dry and cut into 6 pieces. Add 1 T olive oil sear the roast pieces to brown on all sides.

Combine beef paste and water. Set aside.

Combine the SMSF Sassy Salt, Italian Mama and VegTastic Voyage in a small dish. Sprinkle the seasoning mixture evenly over the meat. Add the bay leaf to the pot and pour the water mixture over the meat and seasonings.

Set to 60 minutes of pressure cooking. Once cooking time is done, allow the Instant Pot to natural release for 20 minutes. Quick release the remaining pressure, then shred the meat and discard the fat solids. Add the shredded meat back to the pot with the broth (leftover broth can be strained and used as a base for French Onion soup). Test the meat for tenderness. If the meat is not yet tender enough for your liking, reseal the pot and allow it to run at high pressure for another 10 minutes and 5 minute natural pressure release.

Enjoy the shredded meat on toasty French or Italian rolls with mozzarella or provolone cheese and peppers.

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