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. 🙂

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 built up pressure to be released then 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.

This 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!!

Mexican Style Shredded Beef {Instant Pot}

Print recipe

Serves	8
Prep time	5 minutes
Cook time	1 hour, 40 minutes
Total time	1 hour, 45 minutes
Meal type	Main Course

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

Ingredients

2 Tablespoons olive oil
3 Pounds beef chuck roast
1 teaspoon ground black pepper
1 teaspoon sea salt
3 Cloves fresh garlic (minced)
10 Ounce can diced tomatoes & green chilies
1/2 Large onion (sliced)
1/2 cup water
Juice of one lime (about 2 Tablespoons)
1/4 cup chopped cilantro
1 Tablespoon cumin
1 teaspoon chili powder

Directions


Salt and pepper both sides of the chuck roast.

Select the Saute 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 75 minutes

The Instant Pot will beep when it is finished. Allow the built up pressure to be released then 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.