Mexican Shredded Beef has never been easier than this Instant Pot Mexican Shredded Beef… let your pressure cooker slash the time!
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You guys… this beef! It’s so easy to throw together for Taco Tuesdays (or any night!) in a fraction of the time of your slow cooker. Although I love this prepared in my slow cooker as well, I have a new love for my Instant Pot and trying to make anything and everything in it that I can.
I love being able to cook in a fraction of the time without sacrificing flavor or tenderness. I’ve been taking more time to go on long walks with my dog (Baby!) and enjoying my new back porch so my Instant Pot really has come in handy.
How long does this Mexican shredded beef take to cook in the Instant Pot, really?!
This recipe takes a total of approximately 1 hour and 50 minutes TOTAL to cook, which includes the time it takes the pot to come to pressure (about 10 minutes), cook time and the time it takes the pressure to naturally release (about 20 minutes).
What do I serve this beef with?
I love to eat it on tacos with my favorite toppings… cheese, tomatoes, sour cream, onions, cilantro… I could go on and on! You can also serve it over tortilla chips and make one hefty plate of nachos.
If you prefer to cook in your slow cooker, here is my recipe for Slow Cooker Mexican Shredded Beef. Enjoy! 
Instant Pot Mexican Shredded Beef
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
Ingredients
- 1 cup beef broth
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1 (2-½ to 3-pound) boneless chuck roast
- 1 cup prepared salsa
Instructions
- Pour beef broth in a small bowl. Add salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano and crushed red pepper flakes. Whisk to combine and set aside.
- Pour oil into your Instant Pot and set to saute. When oil is heated, sear roast on all sides until browned. Turn off Instant Pot.
- Pour beef broth mixture and salsa over roast.
- Place the lid on pressure cooker and lock. Steam release knob should be set on “sealing”. Cook on manual setting (high pressure) for 70 minutes. Allow pressure to release naturally.
- Remove beef from pressure cooker and shred with 2 forks, discarding any fat. Allow fat to rise in liquid and skim off fat. Return beef to liquid mixture.
Notes
- I used an Instant Pot LUX80 8 quart in this recipe.
- Cook time includes time it takes for pot to come to pressure and natural release time.
- Prep Time: 5 minutes
- Cook Time: 1 hour 45 minutes
- Category: Instant Pot
- Method: Pressure Cook
- Cuisine: Mexican
Keywords: instant pot mexican shredded beef, pressure cooker shredded beef, pressure cooker beef, instant pot shredded beef, pressure cooker mexican beef
I’m in the UK, used a 1kg brisket joint and missed out the salsa (fussy family) but added some tomato passata. Absolutely fabulous – than you x
★★★★★
Very good, i use salsa verde instead as I feel it’s less acidic. How much time for 5 lb roast?
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The instant pot for this recipe is a revelation!!! I’ll follow the recipe more closely next time, but what I did was great anyway. Such great burritos!!!
Great taste! Drained and mixed with mixer but added some juice for moisture.
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Thank you so much – I’m so glad you enjoyed the shredded beef!
Delicious every time and never a bit left over. I even double it.
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Thank you, Jennifer – I’m so glad you and your family have been enjoying it!
Hi Jennifer, when you double this do you adjust the cooking time? If so, how? Do you cut the Chuck roast in half then or leave it alone? Thanks!
This is absolutely amazing and exactly what I wanted to eat!! We just bought our pressure cooker and this is the second thing we cooked. Bookmarked to use this recipe again and again! My husband was drinking the sauce like soup .
Question as I am new to pressure cooking: should all of the meat be covered by the liquid? Mine was halfway out of the liquid and we noticed that the half that was out did not pull apart as easily- it was also the fattiest part so not sure if that was the main factor. Thank you!
★★★★★
I made this as written and it was fantastic. My husband and son are picky! I used a tri tip cut but will try it with the chuck roast too. It was comparable to barbacoa at Chipotle but better in its own way. I made a bowl: lettuce, cheese, sour cream, brown rice, salsa, and black beans. Delish and this is now in my rotation. Thanks for the great recipe. My first from your site.
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Thanks so much, Kristi – I’m so glad you and your family enjoyed the shredded beef. The bowl you created with the beef sounds absolutely amazing!
Absolutely delicious, hands down the best! I am super picky when it comes to meat flavor and this has a very similar resemblance to Birria. The consume is delicious. I make quesadillas stuffed with cheese and this meat. Absolutely to die for! Amazing job on this recipe!!
★★★★★
I was just about ready to give up.cooking chuck roast. I had tried just about everything. Even in the pressure cooker it was dry or chewy or both. Then I gave this a try. It is great. I have made it several times. Yummy.
★★★★★