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
- Prep Time: 5 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
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
- 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.
- 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
Diana says
Got rave reviews from my family tonight. I made tostados with the meat and they were really delicious!
The recipe couldn’t have been easier to make. This one is definitely a keeper!
Erika says
The best! Ive tried some many recipes for Mexican shredded beef and they were never quite right. This one is perfect!! I use stew meat and cook it for 60 minutes – it comes out perfect every time. Thank you so much for an amazing recipe!
★★★★★
Fatima Mun says
For something so easy, it was one of the best things I’ve ever made. I think it was even better the next day when the meat soaked up some of the liquid. Served it with soft tortillas, cilantro, sour cream, roasted peppers, and lime juice and it was heaven! This will definitely be on a regular rotation.
Note: I didn’t have enough salsa so I put in some canned diced tomatoes with liquid.
★★★★★
Amy says
Thank you for sharing, Fatima! So happy to hear you enjoyed it!
Maggie says
I made this a month ago and am planning to make it again tonight, it was so flavorful! We thought it was a little spicy, perhaps because I didn’t have any crushed red pepper so used a little cayenne instead! I also added a can of green chilies. This time I will leave out the pepper!
★★★★★
Imelda says
My whole family loves this! So good! I am
Mexican with a Japanese husband and two picky teenagers and this was the bomb! Thank you so much. I didn’t put the salsa the first time that I made it and it came out great.
★★★★★
Tim in Seattle says
I timed it for an hour and 25 minutes, did everything else as instructed- oh – except I only had a half cup of salsa so I put in a bit of canned tomatoes and a squirt of sriracha.. came out great
Lisa Lynn Backus says
I made this last night and it turned out fabulously!
It’s the closest thing to my all-time favorite tacos as Super Mex Long Beach, CA.
I fried corn tortillas, added the meat, cilantro, shredded Mexican cheese, salsa, lettuce, and a margarita – it was perfect!!
★★★★★
Coco says
Super Mex, yummmm!!!
Stephanie Galarza says
Soooo good! I have made this recipe countless times already and it comes out amazing every time. I have been looking for a recipe like this for a while, thank you!
★★★★★
Skip says
Easy and awesome! Hooked on it. Make it once a week.
★★★★★
Gigi says
Was looking for something different to do with a beef shoulder roast and this was exactly what I had in mind. This recipe is simple and straightforward utilizing normal pantry ingredient. And it was flat-out delicious! Served it on corn tortillas with shredded cabbage, pickled red onion and feta cheese. 5 stars!!!!
★★★★★
Betsy Brandel says
Excellent!
I needed to give it an additional thirty minutes.
★★★★★