Mexican Style Shredded Beef {Instant Pot}

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I have a new favorite toy in the kitchen, it’s my Instant Pot! I don’t completely understand it yet, but I am having so much fun playing with recipes. And by playing with, I mean redoing them repeatedly until I figure them out…but at least I am having fun while doing it, right? I decided to give one of my favorite recipes an update, my Mexican Style Shredded Beef {Instant Pot} to be exact…..

It isn’t exactly the same do to the different cooking method, but Alex and I both loved it. This Mexican Style Shredded Beef {Instant Pot} is still juicy, super flavorful, and takes less time so it’s a win win all the way around. 🙂

How to make Mexican Style Shredded Beef in an Instant Pot:

Salt and pepper both sides of the chuck roast.

Select the Sauté button on your Instant Pot, and add the oil. Brown the chuck roast on both sides, about 4 minutes per side…..

Pour the tomatoes over the roast, and add the garlic and onion slices. Pour the water around the sides of the roast…..

Place the lid on the Instant Pot, select the high pressure setting, and set the timer for 1 hour and 15 minutes.

The Instant Pot will beep when it is finished. Allow the pressure to release naturally, then carefully remove the lid. Shred the beef with two forks, I place mine on a large dinner plate…..

Remove the tomatoes and onions from the pot and return the shredded beef. Add the lime juice, cumin, chili powder, and cilantro, stir to combine…..

Place the lid back on top of the pot until ready to serve.

Notes:

• I removed the tomatoes because they looked “used up” after cooking. The flavor is left behind, just not the mushy tomatoes.
• 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 but not overpowering.

Mexican Style Shredded Beef {Instant Pot} is the perfect filling for:

tacos, burritos, Enchiladas, and Chimichangas! I guess one of these days I should post an actual Shredded Beef Taco recipe. 😉

If you do not have an Instant Pot, you can still make the original Mexican Style Shredded Beef on the stove….or probably even a slow cooker. Maybe I will tackle that one next. If you are in the market for an Instant Pot, I have this one. {affiliate link}

Enjoy!!

Instant Pot Mexican Style Shredded Beef

Taco Tuesdays just got more delicious with this easy to make Instant Pot Mexican Style Shredded Beef recipe for the perfect taco filling!

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Course: Main Course

Cuisine: Mexican

Keyword: instant pot, pressure cooker, recipe, beef, Mexican

Prep Time: 5 minutes

Cook Time: 1 hour 15 minutes

Pressure Release: 15 minutes

Total Time: 1 hour 20 minutes

Servings: 8 Servings

Calories: 354kcal

Author: Lisa Johnson

Ingredients

• 2 Tablespoons olive oil
• 3 pounds beef chuck roast
• 1 teaspoon ground black pepper
• 1 teaspoon fine sea salt
• 3 large cloves garlic (minced)
• 10 ounce can diced tomatoes & green chilies
• 1/2 large yellow onion (sliced)
• 1/2 cup beef stock (or water)
• 2 Tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• 1 Tablespoon cumin
• 1 teaspoon chili powder

Instructions

• Salt and pepper both sides of the chuck roast.
• Select the Saute button on your Instant Pot, and add the oil when the display reads HOT.
• Brown the chuck roast on both sides, about 4 minutes per side.
• Pour the tomatoes over the roast, and add the garlic and onion slices. Pour the water around the sides of the roast.
• Secure the lid on the pressure cooker, select the Manual setting, and set the timer for 75 minutes using the + and - buttons.
• The Instant Pot will beep when it is finished. Allow the pressure to release naturally, then carefully remove the lid.
• Shred the beef with two forks, I place mine on a large dinner plate.
• Remove the tomatoes and onions from the pot and return the shredded beef.
• Add the lime juice, cumin, chili powder, and cilantro, stir to combine.
• Place the lid back on top of the pot until ready to serve.

Notes

• I removed the tomatoes because they looked “used up” after cooking. The flavor is left behind, just not the mushy tomatoes.
• 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 but not overpowering.

Nutrition

Calories: 354kcal | Carbohydrates: 3g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 467mg | Potassium: 691mg | Sugar: 1g | Vitamin A: 3.6% | Vitamin C: 6.5% | Calcium: 4.9% | Iron: 24.9%

This recipe will be partying at these link parties!