Instant Pot Vietnamese-Style Shredded Beef Recipe

Instant Pot Vietnamese Shredded Beef is a remarkably flavorful main course that balances sweet, sour, and umami notes. Serve it over steamed rice, pile it into a bun, or use it for tacos or burritos — the bold, layered flavors make it versatile and addictive.

If you enjoy Vietnamese-inspired flavors — bright lime, fragrant lemongrass, savory garlic, and a touch of sweetness — this dish will be a new favorite. I like using lemongrass paste for convenience: it captures the fresh flavor without the prep work. If you prefer fresh lemongrass, feel free to use it instead. Lemongrass paste is usually found in the produce section near fresh herbs.

For serving, I often choose steamed brown rice for simplicity, but this shredded beef is also excellent on rolls, in tacos, or inside burritos for a tasty fusion twist.

How to Make Instant Pot Vietnamese Shredded Beef

Cut a beef roast into large chunks and season them with sea salt, black pepper, and onion powder on all sides. Set your Instant Pot to Sauté and add avocado oil and diced yellow onion. Cook, stirring occasionally, until the onion begins to brown, about 5 to 8 minutes.

Push the onion to one side, add the seasoned beef chunks, and sear two or three sides until golden brown, about 3 to 4 minutes per side.

In a bowl or blender, combine 1 1/2 cups broth (chicken or beef), 3 tablespoons lemongrass paste, minced garlic, 1/4 cup lime juice, and 1/4 cup liquid aminos or coconut aminos. Add 3 tablespoons pure maple syrup or brown sugar for sweetness if using liquid aminos. Pour the sauce into the Instant Pot with the seared beef.

Secure the lid and set the Instant Pot to Manual/Pressure Cook on High for 1 hour and 20 minutes. After cooking, allow the pressure to naturally release and leave the Instant Pot on Keep Warm for at least 1 hour (I usually let it rest for 2 hours when possible). This extended resting time helps the meat become especially tender and flavorful.

Transfer the beef to a cutting board and shred it with two forks. Return the shredded meat to the Instant Pot to soak up the remaining juices for at least 10 minutes while you finish any side dishes.

How Long to Pressure Cook Shredded Beef

For large roasts, I recommend a longer pressure cook time to ensure tenderness. While shorter cook times can work, pressure cooking for at least one hour followed by a natural release and an hour on Keep Warm consistently yields tender, well-flavored shredded beef. It takes more time, but the texture and depth of flavor are worth it.

How to Make Crispy Caramelized Shredded Beef

If you want an extra layer of texture and concentrated flavor, heat a cast-iron skillet over high heat, add a scoop or two of shredded beef along with some of the cooking juices, and let it caramelize. Stir occasionally until the edges become crispy and the sauce reduces to a thick glaze.

Serve immediately and enjoy the vibrant sweet-sour-umami profile.

Ingredients

• 3 Tbsp avocado oil
• 1 medium yellow onion, diced
• 4–5 lbs beef roast, cut into large chunks
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 1/2 cups chicken or beef broth
• 3 Tbsp lemongrass paste
• 3 Tbsp pure maple syrup or brown sugar (omit if using sweet coconut aminos)
• 5 cloves garlic, minced
• 1/4 cup lime juice
• 1/4 cup liquid aminos or coconut aminos*

Instructions

1. Cut the roast into large chunks (about 8 pieces). Season with sea salt, black pepper, and onion powder on all sides.
2. Set the Instant Pot to Sauté. Add avocado oil and diced onion and cook until the onion starts to brown, 5–8 minutes.
3. Move the onion to one side and add the beef chunks. Sear the meat until golden-brown on two or three sides, about 3–4 minutes per side.
4. Mix the broth, lemongrass paste, minced garlic, lime juice, and liquid aminos in a bowl or blender. Pour the mixture into the Instant Pot over the beef.
5. Close the lid and cook on Manual/High Pressure for 1 hour and 20 minutes. Allow a full natural release, then keep warm for at least 1 hour (2 hours if you have time).
6. Transfer the beef to a cutting board and shred with two forks. Return shredded beef to the pot and let it soak in the juices for at least 10 minutes before serving.

This Vietnamese-style shredded beef is a straightforward way to enjoy layered Southeast Asian flavors with minimal fuss. Whether served over rice, in a sandwich, or in tacos, the tender beef and bright lemongrass-lime sauce make it a memorable meal.