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Pulled Beef in Instant Pot

It’s super versatile and the kind of thing that you want to have in your freezer at all times. The possibilities to use it are endless.
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Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Marination time 1 day
Servings: 10
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the marinade
  • 100 g (½ cup) yogurt
  • 1 Tbsp ginger-garlic paste (or ½ Tbsp each of ginger and garlic pastes)
  • 1 Tbsp white wine vinegar (yes, it’s halal)
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1½ tsp salt
Other ingredients
  • 1 ½ kg boneless beef chunk (round of chuck, Rind-ohne Knochen)
  • 3 Tbsp olive oil
  • 2 liter water
  • 2 tsp olive oil
  • 4 Tbsp tomato ketchup
  • 2 tsp chaat masala

Equipment

  • Instant Pot or pressure cooker

Method
 

  1. Mix all the marinade ingredients together in a bowl. Clean and dry your meat. Add the marinade to your meat and rub it all over until the meat is well coated from all sides. Cover and keep into an airtight container in the fridge and let ot marinate for 24 hours.
  2. Heat the instant pot and add the oil. Place the beef (saving marinade for later) into it and let it sear for 3 minutes. Flip sides and repeat on each side for 3 minutes. Once your meat has been seared from all sides move to step 3.
  3. Add the leftover marinade, along with the water. Scrape the bottom to release the browned bits. Cover with the lid and turn knob to sealing position. Set to cook on high pressure for 90 minutes.
  4. Once the timer goes off, wait for 10 minutes, then release the pressure. Take the beef out from the pot. Reserve the remaining water to cook rice or use as broth in recipes.
  5. Transfer the beef to a big tray. Shred it using two forks. Or you can also shred the beef with hands. Once shredded, divide into two portions.
  6. Heat a pan on medium heat and add a teaspoon of olive oil. Add half of the shredded beef, along with the tomato ketchup and chaat masala. Stir and cook until the beef changes to a darker color. Repeat with the remaining half of the beef.
  7. You can store the pulled beef in the fridge for about a week and in the freezer for about 3 months.

Notes

If you have a smaller chunk of beef, you can reduce the amount of ingredients. The cooking time will also be reduced depending upon the size of your beef.