This low carb shredded Asian beef is a breeze to make in the Instant Pot. A versatile dish that you can eat over rice or cauliflower rice or as is. Only 1.1g net carb per serving!
Brown for 20 minutes. manual for 50 minutes. natural release for 15 minutes.
Hit the saute button of your Instant Pot and adjust the heat to high. Add a tablespoon of oil.
While that is heating up, cut your chuck roast up into large chunks and season with salt and pepper.
Add chunks to Instant Pot and brown on both sides. This may take 10 minutes to do.
In the meantime add to a bowl, soy sauce, water, ginger, garlic and sweetener. Whisk and set aside.
When meat is browned, hit the cancel button. Pour the sauce over top and then secure the lid to the Instant Pot. Push the pressure release valve to the back and hit the manual button for 50 minutes.
Once it's done cooking, let it release pressure naturally. Take off the lid and put the beef chunks into a serving bowl and shredded. Add back to the sauce and let it sit for a few minutes to suck up the sauce.
If you wish to thicken the sauce, you can either hit the saute button and try to reduce it while you are shredded in the beef in the bowl. Or you can add a thickener like 1 teaspoon of ground psyllium husks or some other low carb thickener.
Serve as is or over cauliflower rice. You can also use in a salad or make lettuce cups or wraps.