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Instant Pot Miso Ginger Shredded Beef

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 6 - 8

Ingredients

  • ¼ cup water
  • 3 tbsp mellow white miso paste
  • 2 tbsp honey or maple syrup
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce or tamari
  • 3 cloves garlic, smashed
  • 3- inch knob ginger, thinly sliced into slabs
  • 2.5-3 lbs beef chuck roast, cut into large 2-inch chunks

To serve:

  • Cooked rice or noodles or tortillas, for serving
  • Slaw (recipe below)
  • Chopped scallions or cilantro, for topping
  • Sriracha or chili oil, for topping
  • Sesame seeds, for topping

For the slaw (optional):

  • 4-5 cups thinly sliced or grated crunchy veg 9cabbage, carrot, cucumber, radish, etc…)
  • ½ bunch scallions, thinly sliced (or use 1 cup chopped cilantro)
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce or tamari
  • 2 tsp toasted sesame oil
  • Make it crispy! ~ You can do this fresh or as a way to heat up leftovers. Add the beef/juices to a baking sheet and place it under the broiler on high. Broil for 2-4 minutes or until you see the beef starting to crisp up on the top (keep an eye on it)!

Items you can prep ahead (optional)

  • Cut 2.5-3 lbs beef chuck roast into 2-inch chunks
  • Mix together the marinade
  • Cook the beef
  • Cook rice, for serving
  • Chop scallions or cilantro, for topping
  • Thinly slice 4-5 cups veg for slaw (if using)
  • Make the slaw

Instructions

  • In a 6-qt Instant Pot, add the water, miso, honey, vinegar, and soy sauce. Use a whisk to mix and mash it to combine (it’s okay if there are a few lumps of miso). Add the garlic, ginger, and beef chunks and use tongs to toss to coat in the mixture. Spread the chunks out into one layer and press it into the sauce.
  • Cover with the lid, set the valve to “sealing”, and pressure cook on high for 40 minutes. Once the timer goes off, let it naturally release for 10 minutes, then manually release the rest of the pressure by turning the valve to “venting”.
  • Press the “saute” button (set to high) to simmer the sauce for about 10-15 minutes while you shred up the beef, or until it’s reduced by about half. Transfer the beef chunks to a cutting board, let it cool off for a few minutes if you have time, then shred it up with two forks (remove any large chunks of fat or connective tissue).
  • Once the sauce has reduced, press “cancel”. Remove the ginger chunks. Return the beef to the pot and stir it to coat in the sauce. As the beef sits and cools, the sauce will thicken up. It tastes best if you let it rest/cool off in the sauce for 15 minutes.
  • Meanwhile, mix all of the slaw ingredients in a medium bowl (if using).
  • Turn it into a rice bowl, taco, lettuce wrap, or noodle bowl!

Oven method:

  • Follow the recipe, mixing everything up in a large dutch oven. Bake, covered, at 325F for 3 hours or until the meat is shreddy. Follow the recipe as is, simmering the sauce on the stove.

Notes

Substitutions:

  • To make vegan, use the same marinade, but toss a block of cubed or torn tofu in it and bake it in the oven at 425F for 20-30 minutes, tossing halfway or until caramelized.
  • Leave out the garlic or ginger, if you’d like.

Storage:

  • Store leftovers in an airtight container:
    • Beef: up to 5 days in the fridge or 2 months in the freezer
    • Rice: up to 5 days in the fridge or 2 months in the freezer
    • Slaw: up to 6 days in the fridge

Leftovers + Repurposing:

  • Add leftover beef to a baking sheet and broil it in the oven on high until the beef gets crispy in spots. OR just reheat in the microwave.
  • To warm up rice, cover it with a soaking wet paper towel and microwave for 1 minute.
  • Serve it all up with toppings of choice.
  • Turn it into a taco, lettuce wrap, noodle bowl, etc…
  • Top with a fried egg and mix it all up like a bibimbap bowl.