Instant Pots (Electric Pressure Cookers) have been rising in popularity. I have an old fashioned pressure cooker, but to be honest I did not use it too much. Frankly, it kind of scared me. I had heard some horrific stories, plus I had a hard time calculating length of cooking time.
Now it is a breeze with the new and improved electric version. I like that mine has a slow cooker capability. I am enthralled. I made ribs on Memorial Day last year using the pressure cooker setting and the ribs only took 30 minutes to cook. They came out tender and perfect. I was overjoyed.
So today I thought I would make some shredded beef sandwiches for lunch. Something warm and comforting for this cold wave that has hit Florida. Can you believe it, possibly snow ( well, not where I live).
There are very few ingredients needed to make the shredded beef.
- 1 1/2 lbs beef coulette (sirloin roast), chunks
- all-purpose seasoning
- 1 tsp garlic, minced
- 1 1/2 c beef bone broth
Generously season meat. Add garlic and bone broth.
Put lid on and set according to your manufacturers directions. My manufacturer directions say 25 minutes, and it is done. Which is a good thing because I am hungry.
When your beef is done shred with two forks.
Serve on your favorite bread, hoagie buns or rolls. I used my GF sandwich bread.
Note: I melted some cheese on the shredded meat. It helps keep the shreds in place and it tastes good.