Instant Pot Pulled Beef

Ingredients

• Liquid & Flavour Base
• 240ml beef stock (or water + stock cube)
• 2 tbsp worcestershire sauce
• 2 tbsp soy sauce
• 1 tbsp tomato paste
• Aromatics
• 1 onion, roughly chopped
• 3 garlic cloves, smashed
• 1–2 carrots, roughly chopped (optional)
• The Beef
• Leftover beef rump — tough or undercooked is ideal

Serves 4

Method

1. Chuck everything into the Instant Pot with the beef.
2. Pressure cook on High for 45–60 mins. Err on longer for tougher cuts.
3. Natural release 10–15 mins.
4. Shred with two forks.
5. If the liquid's too thin, hit Sauté to reduce it for a few mins, then toss the beef back in.

Notes

• Tougher meat actually works better — more collagen, more flavour absorption.
• Pre-seared meat adds extra depth, but raw works fine too.
• Add BBQ sauce at the end for a sweeter result; keep it savoury with just the worcestershire/soy.
• Can add other root veg (parsnip, turnip) alongside the carrot.
• Serve in rolls, over rice, in tacos, or as a meal-prep protein.