Easy Miso Shredded Beef in the Instant Pot

This is the second time I've made this - the first was completely on a whim. I thought 'hey I could add a scoop of miso to this and see how the flavor turns out'. Well, it turned out AMAZING. 

Here's how I make this 'miso-enhanced' shredded beef in the Instant Pot. 

Ingredients: 

• 2-3 LB Chuck Roast - nothing fancy, just get it on sale. 
• 1/2 Onion, chopped
• 1 clove garlic, diced
• 1 TB Fresh Miso Paste - I get mine at the local Asian Market, but some larger markets have it, and stores like Whole Foods or 'healthy' supermarkets like Sprouts
• 1/2 cup water
• Kosher Salt
• Pepper
• Garlic Powder
• 1 TB Butter or Coconut Oil (I use a little of both)

Regarding the Instant Pot - it's a tool that was gifted to us (Thanks, Nana!) and I don't use it as often as I should, however when it comes to recipes for shredded meat that usually take all day in the crock pot it's really a no-brainer. 

Chop your roast into 3 or 4 smaller chunks. Season each chunk liberally with Kosher salt, pepper, and garlic powder. At this point if I'm not cooking it right away it will be covered and placed back in the fridge, otherwise I'll leave it on the counter for an hour or so before I sear it. 

Plug in your 'Pot, and turn it to it's 'Saute' function. Throw the butter/oil in there, and as soon as it melts, add in a couple of the beef chunks. You'll want to let the beef sit on each side to develop that tasty brown crust, so avoid the urge to turn them constantly. 

After you've seared the beef, remove everything from the pot. Keep the sauté function on, and add in your onions, garlic, water, and miso. Now you're going to scrape all the good brown bits from the bottom of the pot. It is a FLAVOR ENHANCER, so don't skip it! 

Here are the ingredients I use: 

Into the pot they go, and I scrape away:

Everything combined and simmering? Good! Now it's time to turn off the sauté function. 

Next, snuggle those beef chunks in there on the bottom.

Now secure the lid, and press the 'meat' function (alternately, just cook it on 'High') and set the timer to 50 minutes. 

Sweet! Go fold laundry, browse the internet, roast some vegis, or whip up some mashed potatoes to go with this - whatever you desire. 

When the timer is done, I unplug the 'Pot and let it sit for about 20 minutes until the valve settles by itself (ie: natural pressure release). 

I usually remove a couple large ladles of the cooking liquid, and then mash it all up with our handy potato masher - this process also works well for chicken and pulled pork by the way. You can also drain and reduce the liquid into a gravy if you want - I'm not that motivated.

This Miso Shredded Beef is Keto-friendly for those of you who are counting carbs. 

And did I mention that it's delicious? I usually have mine with salad or roasted vegis (kind of low-carb) but kind of really want to make mashed potatoes now.... heh

Thanks for looking! 

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