Making Instant Pot Shredded Beef from Frozen is easy! You can turn a frozen beef roast into tender, juicy shredded beef using beef broth, onion, garlic, and simple seasonings. No thawing required!
I love this method for those days when I forget to take a roast out of the freezer. I can cook the beef, shred it, and use it for several different meals throughout the week.
Why I Love This Recipe
About the Ingredients ⭐
- Frozen Beef Roast: Chuck roast works great for tender, shredded beef.
- Beef Broth: Adds moisture and flavor.
- Onion & Garlic: Give the beef extra flavor.
- Seasonings: Keep it simple with salt and pepper.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Shredded Beef
Add Ingredients: Place the frozen beef roast in the Instant Pot with beef broth, onion, garlic, and seasonings.
Tips I Found Helpful 💙
- Use Chuck Roast: It shreds easily when fully cooked.
- Don’t Rush: Larger frozen roasts may need extra cooking time.
- Save the Juices: Add some back to the shredded beef to keep it moist.
Storage: Store leftover beef in an airtight container with some cooking juices in the refrigerator for up to 4 days or freeze for up to 3 months.
Instant Pot Recipes I Love
How to Make Shredded Beef from Frozen in the Instant Pot
Tender, juicy shredded beef made from frozen or fresh in the Instant Pot.
Ingredients
- 3-pound beef pot roast (frozen or fresh)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- Salt and pepper, to taste
Instructions
From Frozen
- Pour beef broth into the Instant Pot. Add onion and garlic.
- Place the frozen roast in the pot and season with salt and pepper.
- Secure the lid and pressure cook on High for 60 minutes.
- Allow the pressure to release naturally for approximately 30 minutes.
- Remove the beef and shred with two forks.
From Fresh
- Add beef broth, onion, and garlic to the Instant Pot.
- Place the fresh roast in the pot and season with salt and pepper.
- Secure the lid and pressure cook on High for 55–60 minutes.
- Allow the pressure to release naturally.
- Remove the beef and shred with two forks.
Notes
If the beef doesn't shred easily, return it to the Instant Pot and cook under pressure for another 10–15 minutes. Add some cooking juices to keep the shredded beef moist.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 90mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Hi Carla, I have never used an instant pot before (I know I know I’ve been living under a rock). I live at a high elevation just over 7,000 ft. Do I need to increase my cook time for a frozen beef roast?
For those doing half (ish) of the amount of beef, I did 1.5 pounds of frozen beef chunks (about 1 to 2 inch pieces) for 50 mins with a 10 mins release. And it was perfect. 🙂
Thanks for the recipe! I put it on top of mashed potatoes For one dish / quinoa for the other.
Hi Carla, What if I’m using fresh not frozen. How many minutes do I set it for using 3 or 7 pounds?
i plan to use this recipe to make a fajita dump meal calling for 2 pounds of shredded beef. does the 3 pounds of beef reduce down very much in this recipe?