Orange Ginger Shredded Beef in the Instant Pot
This Orange Ginger Shredded Beef is made with beef rump roast, fresh orange juice, bone broth, orange zest, and a tiny bit of red pepper flakes to give that spicy finish. As the roast cooks, it creates a sauce that has a good balance of sweetness from the honey with fresh ginger, garlic and tangy rice vinegar. The perfect one pot meal made in the Instant Pot for a weeknight meal the whole family will love.
Shop 100% Pasture Raised, Grass Fed & Finished Beef Rump Roast
Cooking Substitutions
- Substitute different meat: This recipe is a great base and works well with either Beef Rump Roast or Beef Cross Rib Roast. We also made this recipe using Beef Chuck Roast; however, the sauce was more flavorful using leaner roasts.
- Chicken or Beef Bone Broth: When cooking beef we like to use beef bone broth; however, for this recipe we liked the chicken bone broth as it made the sauce stand out. No matter what you have on hand either bone broth will work well.
- Sauce reduction: This is an optional step; however, it takes the sauce up to another level. Once thickened, drizzle this sweet and spicy sauce on the meat or toss with sautéed zucchini and onions for an easy shredded beef bowl. So we urge you to take 5 minutes to reduce this sauce!
What to eat with this Orange Shredded Beef?
Pair shredded beef with jasmine rice, mashed potatoes or make lettuce cups. Our favorite way is to sauté onions and zucchini for an easy beef bowl but make sure to add lots of sauce!
How to cook in the slow cooker?
You can also make this in a slow cooker. Make sure to brown the roast pieces in a cast iron skillet to build flavor. Turn the slow cooker on low for about 5 to 6 hours. Make sure most of the meat is covered in the liquid to keep it juicy and tender. Cover with the lid and cook until it shreds.
Orange Ginger Shredded Beef in the Instant Pot
Prep time: 10 minutes
Cook time: 60 minutes (20 minute natural release)
Total time: 90 minutes
Serves: 4-6
Ingredients
For the Beef:
2 ½ -3 ½ lbs Beef Rump Roast or Cross Rib Roast (fat mostly trimmed and cut into 2x2 inch squares)
1 tbsp beef tallow
1 ½ cups fresh orange juice
1 cup chicken or beef bone broth (we used chicken)
¼ cup shoyu or coconut aminos
2 tbsp rice vinegar
1 tsp orange zest
2 tsp sesame oil
½ - 1 tsp crushed red pepper flakes (choose your spice level; we used ½ tsp)
1 inch piece of fresh ginger, grated
4 garlic cloves, minced
½ tsp ground black pepper
1 tbsp arrowroot powder
1 ½ - 3 tbsp honey (choose your sweetness level; we used 1 ½ tbsp)
Sauce reduction (optional step)
1-2 tbsp arrowroot powder
1 - 2 tsp honey or brown sugar (we used 2 tsp brown sugar for more flavor)
Instructions
- Open and remove the roast from the packaging. Place on a cutting board and pat dry with paper towels. Cut into 2 x 2 inch squares pieces and trim/remove larger pieces of fat.
- On the Instant Pot select the ‘Sauté’ function. When the pot gets hot, add the tallow. Then add the roast pieces and sear for about 2 minutes on each side until browned. Press the ‘Cancel’ function. Let the roast pieces continue to brown in the Instant Pot.
- In a glass measuring cup, whisk together fresh orange juice, bone broth, shoyu, rice wine vinegar, orange zest, sesame oil, crushed red pepper flakes, ginger, garlic, ground black pepper, 1 tbsp arrowroot powder and honey.
- Then slowly pour the orange ginger mixture over the roast pieces. Using tongs make sure to lift the pieces so the mixture gets underneath the roast.
- Place the lid on the Instant Pot and lock the lid. Turn the vent valve to sealed and cook on high pressure for 60 minutes.
- When the 60 minutes are up, let the Instant Pot naturally release pressure for 10 minutes before opening the steam valve and removing the lid.
- Remove the roast pieces and set on a cutting board. Let sit for about 10 minutes before using a fork to shred the meat.
- Optional sauce reduction but worth it: Press the ‘Saute’ function on the Instant Pot and start to reduce down the cooking liquid to thicken sauce for about 5 minutes. Whisk in arrowroot powder and sugar of choice until dissolved. Continue to cook down until desired thickness has been reached. Taste and adjust seasoning as needed. Reserve the liquid to pour on top of meat or use as a dipping sauce, if desired.
- Store leftover shredded meat and sauce separately in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.