I will be upfront with you – when I created this recipe, I craved a burrito bowl, specifically barbacoa from the chain we all know and maybe some of us don’t love? First, this is not a claim that this is barbacoa. Simply, barbacoa inspired me to make this dish; however, when I was in college, I fell in love with a tomato beef dish from a Taiwanese restaurant. This recipe combines the two to make this Instant Pot shredded tomato beef. You will love it!
What kind of beef should I use?
Any kind of stewed beef will deliver tender meat and delicious flavor. I used flank steak for this recipe, but you could also use stew beef, chuck, or shank. The choice is yours. You will not go wrong with any of these options. With the Instant Pot, it’s really easy to make any cut of beef tender. With that being said, if you follow my recipe, I recommend you choose the flank steak.
What dishes can I make with the Instant Pot shredded beef?
There are lots of dishes you can cook with excess beef, which I will list below. In the future, I will come back to the list and update with links to recipes that I have made myself. But rest assured, if I post a recipe on my blog, it is a recipe I make often.
- Serve with polenta, grits, or mashed potatoes
- BBQ sandwiches
- Tacos
- Breakfast hash and fried eggs
What are you waiting for? Let’s start cooking!
Instant Pot shredded tomato beef
Ingredients
- 1 lb flank steak or more
- 2 tbsp vegetable oil
- Salt and pepper
- 1/2 red onion sliced
- 3 garlic cloves chopped
- 1 tbsp cumin
- 1 tbsp paprika
- 1/3 cup white wine
- 14- oz can crushed tomato
Instructions
- Set the Instant Pot to saute. While it’s heating up, season the flank steak with salt and pepper. When the Instant Pot is ready, add the oil.
- Sear the flank steak on both sides until browned. Remove and set aside. Add the onions and sautee for about 4 minutes. Add the garlic and saute for 1 minute. Add the cumin and paprika and give a good mix. Next, add the wine and deglaze the bottom of the pot.
- Place the beef back in the pot, followed by the crushed tomato. Pressure cook on high for about 1 hour. Let it naturally release for at least 10 minutes if you choose to do a quick release.
- If making a burrito bowl: serve with rice, and your choice of toppings. I chose corn, sauteed peppers, and sour cream.
Notes
Nutrition
Did you make this recipe?
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I must thank you for the efforts you have put in penning this website. I really hope to see the same high-grade blog posts from you in the future as well. In fact, your creative writing abilities has motivated me to get my own, personal site now 😉