Instant Pot Mexican Shredded Beef
You are going to L-O-V-E this Instant Pot Mexican Shredded Beef! It is tender, juicy, super flavorful and is easy to make. Who can argue with that type of meal, not me.
If you do not have a pressure cooker, no worries! I will add a link at the bottom to a stove-top version. Same delicious taste, but it takes almost 3 times longer to cook.
How to make Instant Pot Mexican Shredded Beef
Plug in your pressure cooker, then press the Sauté button. When the display reads HOT, add the oil.
Salt and pepper both sides of the chuck roast.
Place the roast into the pressure cooker.
Brown the chuck roast on both sides, about 4 minutes per side.
Add the minced garlic and sliced onions and pour in the stock and canned tomatoes.
Lift the roast up a bit to allow the liquid to run underneath.
Secure the lid, select the High Pressure setting, and set the timer for 75 minutes. Make sure the pressure valve is in the “Sealing” position.
When the pot beeps allow the pressure to release naturally, then carefully remove the lid.
Remove the roast and place on a large plate or in a large bowl. Shred with two forks.
Remove all but 3/4 cup of liquid from the pressure cooker. Return the shredded beef to the pot and add the lime juice, cumin, chili powder, and cilantro, stir to combine.
Place the lid back on top of the pot to keep warm until ready to serve.
Recipe Tips & Tricks
- Some people shred their meat inside the pot, but I end up wearing it so it’s easier for me to use a plate.
- By adding the lime juice, cilantro, cumin, and chili powder after it is cooked, the flavors are brighter and a bit more intense without being overpowering.
- If you do not have an Instant Pot, you can still make my original Mexican Style Shredded Beef on the stove….or in a slow cooker on LOW for 8 hours, or on HIGH for 6 hours.
- If you are in the market for an Instant Pot, I have this one.
- I used a grass-fed chuck roast from Butcher Box to create this recipe. Use code: AP10 to receive Bacon for Life when you sign up!
I did create some yummy taco shells, but they were not perfect. I will make a few more batches this weekend to get them perfect, and will hopefully (fingers crossed) have them ready to post next week!
I served my tacos with Cilantro Lime Cauliflower Rice. So yummy!
Enjoy!!
Instant Pot Mexican Shredded Beef
Equipment
- Pressure Cooker
Ingredients
- 2 Tablespoons olive oil
- 2.85 pound chuck roast or 3 pounds if you can find one
- 1 teaspoon ground black pepper
- 1 teaspoon Himalayan pink salt
- 3 large cloves garlic minced
- 1 cup yellow onion sliced – about 1/2 a large onion
- 10 ounce can diced tomatoes and green chilies
- 1/2 cup chicken stock substitute beef stock, or water if preferred
- 2 Tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 1 Tablespoon cumin
- 1 teaspoon chili powder
Instructions
- Plug in your pressure cooker, then press the Sauté button. When the display reads HOT, add the oil.
- Salt and pepper both sides of the chuck roast.
- Place the roast into the pressure cooker. Brown the chuck roast on both sides, about 4 minutes per side.
- Add the minced garlic and sliced onions and pour in the stock and canned tomatoes.
- Lift the roast up a bit to allow the liquid to run underneath.
- Secure the lid, select the High Pressure setting, and set the timer for 75 minutes. Make sure the pressure valve is in the “Sealing” position.
- When the pot beeps allow the pressure to release naturally, then carefully remove the lid.
- Remove the roast and place on a large plate or in a large bowl. Shred with two forks.
- Remove all but 3/4 cup of liquid from the pressure cooker. Return the shredded beef to the pot and add the lime juice, cumin, chili powder, and cilantro, stir to combine.
- Place the lid back on top of the pot to keep warm until ready to serve.
Notes
- Some people shred their meat inside the pot, but I end up wearing it so it’s easier for me to use a plate.
- By adding the lime juice, cilantro, cumin, and chili powder after it is cooked, the flavors are brighter and a bit more intense without being overpowering.
- If you do not have an Instant Pot, you can still make my original Mexican Style Shredded Beef on the stove….or in a slow cooker on LOW for 8 hours, or on HIGH for 6 hours.
- If you are in the market for an Instant Pot, I have this one.
- 5 carbs – 1 fiber = 4 net carbs.
Thank you so much for posting this delicious recipe. Mine came out so good, and the recipe so easy to follow.
Thank you Kasey, I am so glad you like it!! It’s one of my absolute favorite recipes. 🙂