The Instant Pot makes getting meals on the table so much easier. These Instant Pot Asian shredded beef bowls are super satisfying and a great way to cook beef in your Instant Pot. I love creating ‘bowls’ recipes, and these Asian shredded beef bowls are full of tender and flavorful beef on top of a bed of rice and accompanied with pickled veggies and some cabbage – they’re sure to become a family favorite.
I’m sure you’ve heard me – or someone in your life – go on and on about how great the Instant Pot is. On days when I haven’t quite succeeded at planning out dinner, I break out the Instant Pot and have a warm, full, often hearty meal ready in no time.
Being able to make meat this tender in 30 minutes-1 hour (vs. 8 hrs) is one of the biggest benefits of cooking with an Instant Pot.
The first thing you do is cook the beef in the Instant Pot in an Asian sauce. The sauce is made up of blending together onion, pear, ginger, soy sauce and a little hot sauce if you like. It’s a savory-hint-of-sweet type sauce. It’s a flavor combination I love whenever making Asian inspired dishes (like these Korean beef bbq tacos or these Asian ground turkey bowls). The recipe I used is adapted from The Essential Instant Pot Cookbook by Coco Morante.
What kind of beef do you use for shredded beef? That’s a question I get asked when making this dish. There are two types of beef that I’ve found work really well for this dish – boneless short ribs (sometimes a little trickier to find, check the butcher counter at your grocery store) or boneless chuck roast. The chuck roast shreds really nicely and I’ve found it easy to find. Both work great.
With Asian inspired dishes, I always love creating and serving the dish with a quick pickled vegetable. Like when I shared the recipe for these Korea beef bbq tacos I serve them with quick pickled cucumbers, or when I make these Asian ground turkey bowls, I always serve them with these quick pickled Asian vegetables (I always keep a jar of these in my fridge, they build more flavor the longer they sit in the fridge, they’re so good!)
While the beef is cooking away, I make a quick batch of rice (either white rice or brown rice or some other grain like quinoa would work great) and a quick batch of pickled vegetables. For these Instant Pot Asian shredded beef bowls, I like to include some chopped up cabbage, but that is totally optional.
Hope you love this recipe! I’ve included how to make this Asian shredded beef via a slow cooker as well. I’d love to hear from you in the comments below: what’s your favorite Instant Pot recipe (or slow cooker if you don’t have an IP yet!)
Instant Pot Instructions Slow Cooker Instructions This dish is really good as leftovers. Keep the beef in the sauce/cooking liquid in the fridge (there will be a fat layer - the fat layer is much easier to remove after it has been cooled). The meat lasts for 5-7 days cooked in the fridge (but it never lasts that long for us). This recipe was slightly adapted from The Essential Instant Pot Cookbook
Instant Pot Instructions
Slow Cooker Instructions
This dish is really good as leftovers. Keep the beef in the sauce/cooking liquid in the fridge (there will be a fat layer - the fat layer is much easier to remove after it has been cooled). The meat lasts for 5-7 days cooked in the fridge (but it never lasts that long for us).
This recipe was slightly adapted from The Essential Instant Pot Cookbook