Nothing easier than Shredded Beef in your Instant Pot! This Paleo, AIP and Whole30 recipe features well-seasoned beef and an easy button. That’s it! Serve it on salad, cauliflower rice, for taco night or throw it in a veggie soup!
Can’t stop Instant Potting. It is my life. Well, not my life, since it takes up a marginal portion of it, but it saves my life. I got a beautiful pastured grass fed chuck roast the other day. It was almost too pretty to turn into a pile of shredded brown meat, but I pulled through and did it.
This is a heavily spiced recipe and not shy on flavor. If you aren’t a giant fan of cloves, you can cut those down to 3 but don’t leave them out completely. I served this two ways. For me, over cauliflower rice with cucumber-avocado salsa, and diced mangos with lime juice. For my husband, over tortilla chips with the same salsa and extra avocado. It really works for any season of the year even though it uses a hefty dose of Caribbean-inspired spices. Just switch up the sides!
It’s not organic, so take your “risks” there, but it’s super delicious and makes a really easy side. We honestly can’t afford to buy 100% organic vegetables 100% of the time, so I do my best t buy 75% organic for the things that matter most to me and then the rest (bananas, avocados, mangos, oranges) I don’t worry about so much. Simply spiced but full of flavor! No nightshades here which makes this easy, anti-inflammatory shredded beef an easy choice for a weeknight AIP meal!
THE ONLY INGREDIENTS YOU NEED FOR INSTANT POT SHREDDED BEEF:
2 1/2 pound grass fed chuck roast
2 teaspoons fine sea salt
1 1/2 teaspoons garlic powder
1 teaspoon ground cinnamon
1 teaspoon dried thyme leaves
1 teaspoon ground ginger
1/2 teaspoon turmeric
5 whole cloves
1/4 cup water
HOW TO SERVE SHREDDED BEEF
Over cauliflower rice with guacamole, diced red onion and fresh cilantro
In a grain-free tortilla for taco night
Thrown in a bone broth and veggie soup for a hearty dinner
In lettuce wraps with avocado and kraut for a low carb lunch
You can find this recipe + 140 more AIP Instant Pot Recipes in THE PALEO AIP INSTANT POT COOKBOOK!
Instant Pot Caribbean Spiced Shredded Beef
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
- 2 1/2 pound grass fed chuck roast
- 2 teaspoons fine sea salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 5 whole cloves
- 1/4 cup water
Whisk together all of the seasonings except the whole cloves. Rub evenly overly all sides of the chuck roast. Stick the whole cloves into the chuck roast and place roast in your Instant Pot insert.
Pour water around (not on top) of the roast.
Set the manual pressure setting timer for 90 minutes. Let vent naturally when the timer expires.
Transfer the chuck roast to a serving dish and shred with two forks. Pour some of the juices from the pot over the shredded beef.
Serve the beef with avocado, red onion, cilantro, and cauliflower rice for a Caribbean-inspired taco bowl.
- Serving Size: 6 ounces
My husband and I loved this. Thank you!
Awesome! You are so welcome!
Amazing! Served with cauliflower rice, guac (avocado, mango, cilnatro, lime), shredded carrots, chopped romaine. Great for leftovers to bring to work/school the next day as well!
Hi! May I ask how long the natural venting should take? I finally did a quick release after 37 minutes of natural…and my meat was dry and very difficult to shred.
I never recommend natural venting because it can lead to overcooking food – either drying it out in the case of meat or making it mushy in the case of cauliflower rice or sweet potatoes.
But your instructions say to vent naturally. Is that a typo and you should use the quick vent method?
I’m sorry – this recipe is quite old. I don’t use the vent naturally method anymore. It’s also worth noting that when we’re making real food, there is water and fat variability that affects the moisture level of a finished dish. It could be your meat is very lean which would lead to dryness.
This recipe sounds delicious!!! When using the instant pot does the chuck roast need to be thawed out before hand? Thank you
I prefer to thaw prior for even cooking since the center of frozen meat takes quite a bit longer to cook than the outside.
This recipe was a winner in my house. My son gobbled it up on top of plantain wraps and spinach. I’ve been asked to make it again.
I’m making this tonight but wondering about the amount of water. I’m pretty new to the instant pot but i’ve seen many places where it says to use at least a cup of water.
Hi Karen – it works in my mine but if you’re worried you can definitely increase the water without ill effect!
Thank you, I did and it was delicious!! I’m not usually a fan of those spices in my meat but going AIP means stepping out of my comfort zone and i’m glad I did. It was amazing with grilled pineapple and cassava tortillas. I am making it for my Super Bowl party 🙂
How many people will this feed? Thank you!!
can you use ground cloves? If yes how much do you think?
I wouldn’t use more than 1/2 tsp.
Could this recipe be done in a slow cooker? I don’t have an instapot.
Yes about 8 hours for a large roast
Thanks! I’m going to try this tomorrow! So just follow the instructions as above, but on low for 8 hours in a slow cooker? Or should I do anything different using a slow cooker vs. instapot?
Is this meant to be for reintroduction AIP? Cloves is not typically a spice allowed for the strict initial protocol. I’m used Mace instead and it was delish! Thanks for sharing!
Yes you can use mace as well 🙂
Can I double the recipe (except for the water) by stacking two roasts? This is my favorite IP recipe and I’d like to make it for my extended family (of 10, some big eaters!). Would it still cook for 90 min?
Yes you can double the recipe – for two roasts, I would probably quarter or half them and arrange evenly in the bottom of the pot. You could also switch the two roasts halfway through the cooking time so they cook evenly.
This looks delicious! I don’t however have an instant pot, how best can I adapt this recipe to work around that?
This looks delicious is this on high or low pressure at 90 minutes?
I always use the high pressure function on my Instant Pot unless otherwise noted.