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Instant Pot Mexican Shredded Beef

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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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Instant Pot Mexican Shredded Beef

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.

Instant Pot Mexican Shredded Beef

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.

Instant Pot Mexican Shredded Beef

If you prefer to cook in your slow cooker, here is my recipe for Slow Cooker Mexican Shredded Beef.  Enjoy!  

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Instant Pot Mexican Shredded Beef

Instant Pot Mexican Shredded Beef

★★★★★

5 from 13 reviews

  • Author: Amy @ The Blond Cook
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings
Print Recipe

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 (2-1/2 to 3-pound) boneless chuck roast
  • 1 cup prepared salsa

Instructions

  1. 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.
  2. 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.
  3. Pour beef broth mixture and salsa over roast.
  4. 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.
  5. 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.
  • 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

Instant Pot Mexican Shredded Beef - The most tender and flavorful shredded beef prepared in your pressure cooker!

Reader Interactions

Comments

  1. Olivia says

    This is delicious and SO quick and easy to make! I’ve had an instant pot for months and was afraid of the thing. Your easy to follow directions helped me to break through the crazy fear of using it. Thank you!

    ★★★★★

    Reply

      • Charles says

        Sorry but the cook time is wrong my Angus boneless roast was 3 pounds and it was over cooked. My suggestion is start at 50 and check. Way to dry and not able to shred with forks

        Reply

        • Enrique says

          Angus beef is not necessarily a good roast for shredding. That’s why it’s commonly used as a high end Grind for a hamburger. I suggest a good chuck roast or sirloin tip. Two best choices

          Reply

    • Angelica Gonzales says

      I have a older kids and they each pick a meal to make during the week. My 16 year old wanted burritos, so he is going to use this recipe for the meat. He loves the set it and forget it of the instant pot. Your recipe is perfect as we already have all the ingredients.

      Reply

      • Amy @ The Blond Cook says

        I love this, Angelica! So awesome that your kids are participating in dinner preparation. 🙂 I hope your 16 year-old and everyone else enjoyed it!

        Reply

    • Amy @ The Blond Cook says

      Hi VJ, I can’t say for sure how much longer you’d have to cook it because I’ve never made this recipe with a frozen chuck roast. Sorry for the delay in responding, my area and family are recovering from Hurricane Florence. If you tried it frozen, please let me know how it turned out! 🙂

      Reply

    • Paul Berg says

      The timer does not start until the frozen meat thaws and gets to the correct temperature. It will take longer, but the cooking time is set at the same amount as if the meat was thawed.

      Reply

  3. Jim M. says

    I appreciated the idea of making a slurry to add to the browned chuck roast – clever.
    The final product’s well blended flavors are proof of the technique’s viability –
    Mahalo!

    Reply

  7. Angela E says

    With both of your InstaPot and slow cooker recipes posted, what is the difference in taste/texture with the two methods? Prior to having a InstaPot, I would brown the roast in a cast iron skillet prior to putting it in the crockpot. With the InstaPot, browning the meat is easy, I would just would love to know the pros & cons with the two methods, since it’s just a different button on the InstaPot (and obviously different cook times). Thanks in advance for your comparison.

    Reply

    • Amy @ The Blond Cook says

      Hi Angela, there wasn’t a noticeable difference for me (except for the time!). Hope you enjoy it if you make it. 🙂

      Reply

  8. Amy says

    I made this using a 1.25lb. beef chuck “steak” (I was nervous about cooking a large, expensive roast). I used the same amount of broth, but cooked it for 20 min Manual, and a 10 minute natural release (used the Instant Pot cooking times guide). I found that the “steak” cooked very much like one, and never fell apart like a roast should. We had to work hard at shredding it for our tacos, but was tender and flavorful. The sauce was delicious and will definitely make again. Used a cornstarch slurry at the end to thicken the sauce.

    ★★★★★

    Reply

  9. AK says

    I modified this recipe for two frozen chicken breasts and it turned out delicious. I have a 6 qt instant pot. I seperated the two frozen chicken breasts in the bottom of the pot so they weren’t touching, poured 1/3 cup chicken broth over the chicken, sprinkled 1/4 teaspoon of all of the seasonings listed in your recipe evenly on top of each chicken breast, except for cumin I used 1 teaspoon, put 3/4 cup salsa verde on top of the chicken and set it for poultry 25 min. I did not use any oil. Once done, I shredded the chicken on a cutting board and placed it back in the pot with the liquid. So easy! Thanks!

    ★★★★★

    Reply

  11. Debbie says

    I made your recipe a couple of weeks ago and we loved it. I want to double the amount of meat. Do I double everything? What about time? Thanks!

    Reply

    • Amy @ The Blond Cook says

      Hi Debbie, glad everyone loved it, thank you! I’ve never doubled this recipe so I can’t say with certainty. I’ve read that the time for meat doesn’t need to change when doubling an Instant Pot recipe, but haven’t personally tried it so I can’t say for sure. I’d double all the ingredients, but make sure it doesn’t go past the fill line. Let us know how it turns out if you try it! 🙂

      Reply

  12. Debbie says

    I doubled everything. I did cut out any big chunks of fat in the 2 roasts and I ended up cutting them up in 6 fairly equal size pieces. I put a little of the broth on the bottom to loosen up the brown bits from the searing. I then put 3 chunks of meat in the instant pot, poured 1/2 the broth mixture and 1/2 the salsa. I then placed the remaing 3 chunks of meat on top and pored the remaining cup of broth mixture and cup of salsa, used the same timing. It was delicious! All of my family raved about it! And I have a little left overs!

    Reply

  13. Brittan Pittman says

    Does “manual setting” just mean Pressure Cook? On the newer versions there isn’t a manual setting.

    Reply

    • Amy @ The Blond Cook says

      Hi Brittan, the manual setting is high pressure. Hope you enjoy the Mexican shredded beef! 🙂

      Reply

    • Amy @ The Blond Cook says

      Hi Rya, at the bottom of the post (before the recipe card) a slow cooker version of this recipe is linked. You can find the slow cooker version here. I hope you enjoy the Mexican shredded beef! 🙂

      Reply

    • Amy @ The Blond Cook says

      Hi Eddy, So happy you and your wife love the shredded beef! I currently do not have nutritional info, but in the meantime you can search for “nutritional calculator” online and there are several resources that will calculate it by entering the ingredients.

      Reply

  17. Matt says

    Excellent. Followed as written, but used a 6 quart IP. I also liked the suggestion of thickening the leftover jus with a bit of cornstarch after a strained and defatted it. Love the flavors in this. Recipe going into my permanent Pin folder. Have you ever used the same method but switched up the seasoning to make Italian beef sandwiches?

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Thanks so much, Matt! So happy you enjoyed it. Switching up the seasonings for Italian beef sandwiches is an awesome idea – will have to try that soon! 🙂

      Reply

  18. Gale says

    This is so flavorful! Fortunately I had everything I needed on hand . I too used my 8 quart IP. I also made Spanish rice and layered it along with all the fixings. It complimented the burrito perfectly! Family loved it! Definitely saving this recipe! Thank you for sharing!

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Ohhhhh that sounds so delicious with layering it with Spanish rice… thank you for sharing, Gayle and so happy to hear it was a hit! 🙂

      Reply

  19. Andrea Poston says

    Followed this to a T and it is amazingly good. Its definitely going into the rotation.

    ★★★★★

    Reply

  20. Debbie O says

    Amy, this recipe turned out great. I did change it up a bit though. I used a pork loin because that is what I need to cook. Added a Bay leaf, a Tbl. rosemary and 1/4 c beer. Cooked on Meet setting on high for 80 minutes. Per request I will be making this again. Thanks.

    Reply

  21. Patricia says

    Love this recipe! It’s quick and simple but full of flavor. I used stew meat and since I live alone I only cook about one pound and adjust the ingredients and time accordingly. OMG! My new favorite, Thanks!

    ★★★★★

    Reply

  22. Tiffany says

    Made this for a birthday celebration last night. I had a 4 pound chuck roast so i upped the amount of spices and used two cups of beef broth. Same cook time. Then shredded the beef with a hand mixer. Came out perfect and so yummy! Thank you for this fantastic recipe!

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Hi Tyler, within the directions it states “Cook on manual setting (high pressure) for 70 minutes. Allow pressure to release naturally.” I hope you enjoy it!

      Reply

  25. Dabney says

    These were so good! I made these with a 4lb brisket, and just slightly increased the ingredients. I added the juice of a lime, a splash of apple cider vinegar, and a tbsp of ketchup. SO GOOD. Thanks for a delicious and easy recipe.

    ★★★★★

    Reply

  26. Cortney says

    This was super delicious! I added a shot of tequila and a teaspoon of liquid smoke for extra flavor. Mmmmmmmm will definitely be making this again!

    ★★★★★

    Reply

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