Shredded beef is a rich source of iron, protein and other key nutrients for little ones, and it's a great texture for baby led weaning! Make it easy for your family with this baby friendly all purpose shredded beef, which cooks quickly in the pressure cooker, is fall-apart tender, and can be used for a variety of meals. (slow cooker and Dutch oven instructions included, too)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
All Purpose Instant Pot Shredded Beef for Baby
If you're nervous about giving meat to your baby, shredded beef is a great place to start! In this recipe, beef roast is cooked down into super tender, shreddable pieces that are easy for even the youngest eaters to handle. Thanks to the Instant Pot, the recipe is both quick (in terms of tough cut like a beef roast) and mostly hands-off. The simple seasonings are easy to gather up and make the meat flavorful but flexible so that you can use the meat for a variety of family meals, such as tacos, grain bowls, pasta sauce, or sandwiches.
Jump to:
- All Purpose Instant Pot Shredded Beef for Baby
- Can Babies Eat Beef?
- Ingredients
- Step By Step Instructions
- Cooking Tips
- Slow Cooker and Stovetop Variations
- Storage and Reheating
- How To Serve Shredded Beef To Babies 6 Months and Up
- What To Make With Shredded Beef + Flavoring Suggestions
- Baby Friendly Shredded Beef
Can Babies Eat Beef?
I highly recommend beef or other minimally processed red meat as a first food for baby since it is so high in iron, a critical nutrient for this stage of life that can be difficult for little ones to get enough of if they are eating mostly fruits and vegetables. Beef is a great source of high quality protein, as well as other key nutrients for baby's growth and brain development, such as zinc, choline, vitamin B6 and vitamin B12. If you are using a baby led weaning approach to starting solids, you can (and should!) absolutely serve beef from the very beginning!
Read More: How To Serve Beef for Baby Led Weaning
Ingredients
- 2 lb beef chuck roast, or other tough cut, such as arm roast, chuck roast, or even brisket
- Avocado oil or other neutral cooking oil. Or even better, use tallow if you have it!
- Spices: salt, pepper, garlic powder and onion powder
- Beef broth, or use chicken or vegetable broth if that's what you have on hand
- Soy sauce, I use low sodium
Note: Many people choose to completely eliminate salt if baby is under 12 months. I am okay with a small amount in a large recipe like this, and the recipe really benefits from a little. So use it or don't - whatever you think is best! Read more about my thoughts on salt for babies here.
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Cut the roast into baseball-sized chunks. Sprinkle with the salt, pepper, garlic powder and onion powder and rub into the meat to coat it evenly.
- Heat the Instant Pot on sauté mode on high. Add the oil and swirl to coat the bottom. Brown pieces of meat on all sides, working in batches to prevent overcrowding the pot.
- Once all pieces are browned, return them all to the pot, along with the broth and soy sauce. Use a wooden spoon to scrape up the browned bits on the bottom of the pot and stir them into the juices. Close the lid and pressure cook on high for 50 minutes. Let the pressure release naturally for 10-15 minutes before manually releasing the pressure and removing the lid.
- Using two forks, shred the meat on a plate or in a bowl. It should come apart very easily. Drizzle the meat with juices from the pot to moisten as needed.
Cooking Tips
- Make sure not to crowd the pot when searing the meat. You want plenty of space so that the outsides get nice and brown - this is where a lot of flavor comes from. If you over-crowd the pot, the meat will just steam, making the step useless. You'll probably need to work in batches. Add more oil to the pot for the second batch if needed.
- After shredding, you can return the meat to the pot to keep it warm until you need it. Remove all the juices first, and drizzle in just as much as you need to keep the meat juicy without drowning it in liquid.
Slow Cooker and Stovetop Variations
- For the slow cooker: Sear the meat in a skillet on the stove over medium-high heat, then transfer to a slow cooker. Increase the broth to 2 cups. Add the broth to the skillet that you seared the meat in so you can scrape up the brown bits, then pour all the liquid in the slow cooker. Cook for 8 hours on low or 4 hours on high before shredding.
- For the stovetop: Sear the meat in a Dutch oven on the stove over medium-high heat. Add the remaining ingredients, increasing the broth to 2 cups. Cover and simmer on very low heat until tender, 2-3 hours.
Storage and Reheating
Leftover shredded beef stores well in the refrigerator in an airtight container for up to 5 days. Store it with some of the juices to keep it moist. It also freezes well for 3-6 months. Thaw in the refrigerator overnight before reheating.
Reheat at a low simmer on the stove, covered tightly in the oven at 350°F, or if you like crispy bits, in a skillet with a little bit or oil or tallow.
How To Serve Shredded Beef To Babies 6 Months and Up
Shredded beef is great for babies 6 months and up who are developmentally ready for solids! For newer eaters who still have a palmar grasp, offer large shreds, about the length of your pinky finger if possible, so that baby can easily grasp the meat and suck the juices out. If this is not possible, chop it up very finely and offer on a pre-loaded spoon or in a bowl.
Once babies develop a pincer grasp (usually around 9 months), you can cut shredded beef into small bite-sized pieces, about the size of your fingernail.
What To Make With Shredded Beef + Flavoring Suggestions
This all-purpose beef recipe is just a starting point! The minimal flavoring allows you to be flexible with family meals throughout the week, such as:
- Shredded beef sandwiches with sautéed onions and cooking juices (similar to French dip), with barbecue sauce (BBQ style), or loaded with fresh veggies similar to banh mi
- Stirred into your favorite marinara sauce for a quick ragù to serve over pasta
- Beef tacos, burrito bowls, or taco salads
- Stuffed peppers
- Made into soup, stew, ramen or curry
- Grain bowls with a favorite sauce
- Stuffed into a pita for gyros
If you know what you want to make and would like to up the flavor a bit, you can tweak the recipe with these tips:
- For Mexican-leaning dishes, add ½ teaspoon each ground cumin and chili powder, plus ¼ teaspoon Mexican oregano to the broth and omit the soy sauce.
- For Italian-inspired dishes, throw a bay leaf in with the broth. You can also swap the soy sauce for balsamic vinegar.
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Baby Friendly Shredded Beef
Shredded beef is a rich source of iron, protein and other key nutrients for little ones, and it's a great texture for baby led weaning! Make it easy for your family with this baby friendly all purpose shredded beef, which cooks quickly in the pressure cooker, is fall-apart tender, and can be used for a variety of meals. (slow cooker and Dutch oven instructions included, too)
- Prep Time: 10 minutes
- Pressurizing/Release: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4-6 servings 1x
- Category: main dish
- Method: Instant Pot
- Cuisine: American
Ingredients
- 2 lb beef chuck roast, or other tough cut, such as arm roast, rump roast, or brisket
- 1 tbsp neutral flavored oil, such as avocado oil, or tallow
- ½ tsp kosher salt*
- 1 tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup low sodium beef broth
- 2 tsp low sodium soy sauce
Instructions
- Cut the roast into baseball-sized chunks, removing any bones. Sprinkle with the salt, pepper, garlic and onion powder. Rub into the meat to evenly coat.
- Heat the Instant Pot on sauté mode on high. Add the oil or tallow to the pot and swirl to coat the bottom. Working in batches so that you don't crowd the pot, sear the beef on all sides until browned.
- Return any pieces of seared beef that you may have removed back to the pot. Add the broth and soy sauce to the pot, using a wooden spoon to scrape any browned bits from the bottom.
- Close the lid and pressure cook on high for 50 minutes. Allow the pressure to release naturally for at least 10 minutes before manually releasing any additional pressure.
- Remove the beef to a plate or bowl and use two forks to shred. It should fall apart easily. Use juices from the pot to moisten the meat, and serve however you wish.
Equipment
Buy Now → Notes
- *Salt - I'm not worried about a small amount of salt in dishes like this for babies, but if you prefer not to add salt for babies under 12 months, leave it out, and use low or no-sodium beef broth and low sodium soy sauce.
- Make sure not to crowd the pot when searing the beef. You'll probably have to work in batches. You want a nice deep brown, since this is where a lot of the flavor comes from. If you pack too much in, the meat will just steam and the searing step will be pointless.
- Store leftovers in the refrigerator in an airtight container for up to 5 days. Keep moist with the juices from the pot.
- To make in the slow cooker: Sear the meat in a skillet on the stove over medium-high heat, then transfer to a slow cooker. Increase the broth to 2 cups. Add the broth to the skillet that you seared the meat in so you can scrape up the brown bits, then pour all the liquid in the slow cooker. Cook for 8 hours on low or 4 hours on high before shredding.
- To make in a Dutch oven: Sear the meat in a Dutch oven on the stove over medium-high heat. Add the remaining ingredients, increasing the broth to 2 cups. Cover and simmer on very low heat until tender, 2-3 hours.
- For Mexican-leaning meals: Add ½ teaspoon each ground cumin and chili powder, plus ¼ teaspoon Mexican oregano to the broth and omit the soy sauce.
- For Italian-leaning meals: throw a bay leaf in with the broth. You can also swap the soy sauce for balsamic vinegar.
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