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!
PrintInstant 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
Tania
This turned out so good. I absolutely love this recipe and plan to use it again and again. I followed the recipe to the ingredient. My chuck roast was just over 3lbs. I have a 6 quart IP so I cut the roast in half to make it easier to cook on all sides. The only other thing I added aside from the ingredients in the list was I chopped a couple of Hatch chilis and dumped it on top of the salsa. The meat turned out so tasty with just the right amount of spice and there was plenty of juices. We made shredded beef enchiladas with this and it was so amazing. Thank you for sharing this gem! I am already wanting to make it again!
Amy
That sounds delicious, Tania… thank you for sharing! So happy to hear everyone enjoyed it! 🙂
Albert Cortinas
Today will be the 3rd time I have made this recipe and the whole family loves it!! We have eaten it over white rice and in taco’s both ways are delicious!
Amy
Thanks so much, Albert! So glad to hear you and your family are enjoying it so much! 🙂
Leslie
Recipe looks simple and delicious! Is there a way to scale it down to fit in the instant pot duo mini?
Danielle
Very yummy! Thank you.
I used my KitchenAid mixer to shred the beef. It takes seconds and my hands are free from any knicks from the forks. Add a little bit of liquid to the mixing bowl from the instant pot before mixing.
Cortney
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!
Dabney
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.
Amanda
Can I use frozen chuck roast for this or should I thaw it out?
Amanda
Sorry, not roast. Chuck eye steak lol
Amy @ The Blond Cook
Hi Amanda, I haven’t tested this recipe with frozen beef so I can’t say with 100% certainty. It will take longer I’m sure. Let us know how it turns out if you try it!
TYLER
With the lux80 what did you set your timer at when you cooked this
Amy @ The Blond Cook
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!
Tiffany
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!
Patricia
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!
Debbie O
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.
Andrea Poston
Followed this to a T and it is amazingly good. Its definitely going into the rotation.
Amy @ The Blond Cook
Thanks so much, Andrea! So happy you loved it! 🙂
Gale
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!
Amy @ The Blond Cook
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! 🙂
Matt
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?
Amy @ The Blond Cook
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! 🙂
Eddy
Me and mi wife love this, do u know the nutrition facts for this recipe?
Amy @ The Blond Cook
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.