Pressure Cooker Honey Shredded Beef
Prep time
Cook time
Total time
  • 1kg (2 pounds) stewing beef (like chuck, brisket etc)
  • 1.5 tsp salt
  • 1.5 tsp pepper
  • 1 cup coconut water (the clear liquid not milk)
  • ¼ cup apple cider vinegar (I use this one here)
  • ½ finely chopped onion
  • 3 minced garlic cloves
  • 2 tbsp coconut oil or avocado oil
  • 1 tbsp fish sauce (I use red boat brand, you can find it here)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • 4-6 ripe tomatoes (I no longer use tinned tomatoes so I make my own, if you wish for convenience you can use 1 cup of diced tomatoes)
  • 1.5 tbsp raw honey (optional)
  1. If using fresh tomatoes, preheat the oven to 200 degrees celcius (392 degrees fahrenheit) - skip this step if using tinned/glass jar tomatoes
  2. cut the beef into large chunks and season with salt and pepper
  3. cover and return to fridge for at least 2 hours for best results or leave overnight if you are super prepared (I have skipped this when I'm desperate and in a hurry)
  4. the oven should be warm now, place the tomatoes on a tray and bake for about 10-15 minutes or until the tomato skins split, remove and allow to cool
  5. prepare the sauce ingredients by dicing the onions and mincing the garlic, place in a bowl
  6. measure out the coconut water, apple cider vinegar, fish sauce, garlic powder, onion powder, paprika and cayenne pepper and add to the bowl (do not add the tomatoes or honey yet)
  7. set aside
  8. once the 2 hours has passed, remove the beef from the fridge
  9. set the multi function cooker to saute/sear mode for 20 mins (or sear on the stove top if you do not have this function)
  10. add the coconut or avocado oil and brown the beef (I do this in two batches)
  11. stop the sauté function and change to pressure cook function
  12. add all the beef and marinade ingredients (except tomatoes and honey)
  13. ensure the setting is on high, then set the timer for 45 minutes
  14. allow time for the pressure cooker to release gradually after the cooking is done
  15. remove the beef into a glass or ceramic dish leaving the liquids behind, cover and set aside
  16. peel the skin off the tomatoes and squeeze the seeds out, you should have about 1 cup of tomato flesh
  17. add the tomatoes and 1.5 tbsp raw honey to the cooker
  18. set to saute function for 30 minutes
  19. for the first 20 minutes stir with a wooden spoon every 5 minutes or so, during the last 10 minutes keep stirring more frequently
  20. at the end of 30 minutes the liquids should have thickened into a nice tasty sauce
  21. pour over the beef and shred with a fork and mix evenly
  22. serve immediately or store in the fridge and reheat in the pan when needed
Recipe by Intuitive Food Design at