These Instant Pot Shredded Asian Beef Lettuce Cups are a breeze to whip up with just a few ingredients, and make for a tasty weeknight meal that won’t heat your kitchen up during the summer!
My fiance and I moved to a new apartment a few months ago in an effort to be closer to Central Austin (we were kind of in the suburbs before) and fell in love with our older, newly remodeled apartment the second we stepped in. It had plenty of space, laminate wood flooring, a huge closet, and most exciting of all for me, a decently sized kitchen with a gas stove. What we didn’t know was all of the things that would come along with living in an older apartment. One of which being weird AC.
While it is freezing in the living room, it will be a little warm in the bedroom and dreadfully hot in the kitchen. The reason it is so hot in the kitchen is because there is no vent on the side of the apartment that combines the kitchen and living room. With the heat radiating from the gas stove with nowhere to escape and no cold air coming in, things get bad fast in this Texas summer heat – which leaves me worked up, sweaty, and angry that I can’t relax and enjoy cooking dinner.
Why do I tell you all of this? Because that’s exactly where these instant pot shredded Asian beef lettuce cups come in! The Instant Pot, the grill, and any recipe that I don’t have to actively stand over a hot stove to cook have now all become my BFFs. Which, I think is great for you too because who wants to be grinding away in a warm kitchen these summer months? No, instead we should be setting dinner up in the instant pot (or slow cooker) so we can take a walk once the sun finally sets. Or alternating grilling with dips in the pool or escapes to the AC.
Also, these little lettuce cups are the perfect summer food! They’re nice and light which makes them perfect for an easy lunch or dinner, without that full feeling. To take them to the next level, the slightly sweet-salty-tangy beef is topped with a creamy and refreshing slaw, and just a touch of sriracha for heat. Not into lettuce wraps? That’s perfectly fine! Try them on a Siete Foods grain-free tortilla, or a corn tortilla. You can also make a batch of the instant pot shredded Asian beef by itself and serve over rice or cauliflower rice, along with some stir-fried veggies.
If you’re interested in other quick summer recipes, take a look at my Instant Pot Carnitas, Chicken Satay Skewers with Sunbutter “Peanut” Sauce, or my Hawaiian Kalua Pork Taco Salad!
Instant Pot Asian Shredded Beef Lettuce Cups
Instant Pot Asian Shredded Beef Lettuce Cups are the perfect Paleo & Gluten Free light summer dinner!
For the Shredded Beef:
- 1 3-4 lb Chuck Roast
- 2 tsp Coarse Kosher Salt
- 1 tsp Ground, dried Ginger
- 1 tsp Chinese 5-Spice Powder
- 1/4 tsp Black Pepper
- 1 Tbs Ghee, or other high heat oil
- 2 Medium Oranges
- 2 Medium Limes, Juiced
- 2 Tbs Gluten Free Soy Sauce or Coconut Aminos
- 1/2 Tbs Toasted Sesame Oil
- 2 Tbs Coconut Sugar
- 1 Cup Beef Broth
For the Slaw:
- 1/2 Cup Mayonnaise Homemade or store-bought avocado oil mayo
- 1/2 Tbs Honey, *Substitute Maple Syrup for Low FODMAP
- 1/2 tsp Sesame Oil
- 1 tsp Fresh Grated Ginger
- 1 Lime, Juiced
- 1 tsp Gluten Free Soy Sauce or Coconut Aminos
- 2 Cups Shredded Cabbage
- 1/2 Cup Shredded Carrots
- 1/4 Cup Cilantro
- 1/4 Cup Green Onion
For the Lettuce Cups
- 1 Head Fresh Butter Lettuce
- Sriracha, for topping
For the Shredded Beef
Cube the chuck roast into four different pieces.
Combine the salt, pepper, ginger, and five-spice. Season the chuck roast with it generously.
Heat 1 Tbs of ghee in the Instant Pot on the 'saute' function. Once melted, add the beef (you may have to work in two batches) and cook 4-5 minutes on each side until well-browned.
Remove the beef from the pot and add the juice of one orange, lime juice, soy sauce or coconut aminos, sesame oil, coconut sugar, and beef broth to the pot. Whisk together to combine and deglaze the pan.
Thinly slice the second orange and return to pot along with beef. Lock the lid, hit the "meat/stew" button, and cook for 90 minutes.
Once the beef is done, remove it from the pot and shred with two forks, adding additional liquid from the pot as needed.
For the Slaw:
Combine mayo, honey, sesame oil, ginger, coconut aminos or soy sauce, and lime juice to create the dressing in a small bowl.
In a medium-sized bowl, combine cabbage, carrots, cilantro, and thinly sliced green onion. Drizzle on the dressing and toss to combine.
To assemble the lettuce cups:
Take a leaf of butter lettuce, then pile on the shredded beef, slaw, and sriracha. Serve with additional limes.