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
The Orange Huntress says
These were great! I ended up adding 2-3Tbs of sour cream at the end for a bit of creaminess along with a bit of lime juice for some zing. We served it with rice and my kids DEVOURED them which is almost a miracle because they don’t love pulled meat. Well done girl!
Bonnie Littleton says
This sauce is so good. This is definitely a keeper. Thank you.
★★★★★
Blanca says
What type of salsa do you use?
Amy says
Hi Blanca, I have used more than one brand in this recipe (including store-brand) and it has turned out delicious! Use your favorite red tomato salsa. Happy Cinco de Mayo and I hope you enjoy it! 🙂
Matthew says
I used Shoulder Roast insteadof chuck roast, and while considered tender, after the 70 minute cook time with the 10 minutes to build and 20 to release, it was still fairly tough. I took the roast out, shredded it best I could, then placed it back in and did 10 more minutes at high pressure. Once done. 5 minute natural release and then full instant release.
This made it absolutely perfect and fell apart amazingly well. Great bold flavors! Thank you!
★★★★
Cindy B says
Will another cut of beef roast work just as well? I went to Walmart for the ingredients I didn’t already have. Didn’t like paying $17 for a 2 1/2 lb roast, but wanted to follow the recipe exactly, for the first time making it.
Amy says
Hi Cindy, I’ve only used a chuck roast in this recipe, so I can’t say with complete certainty how using another cut of meat will turn out. If you try something different, let us know how it worked for you! 🙂
Angela says
Amazing! This was my first Instant Pot meal, and it was soooo good! The meat fell apart, and the seasonings were perfect (I cut back on the chili powder and pepper because I don’t like stuff too hot).
Thank you!
★★★★★
Amy says
Thank you so much, Angela – So glad you enjoyed it!! 🙂
Robbie says
Made this tonight. Was absolutely delicious. Followed recipe exactly only I used my Ninja Foodie instead of an Instant Pot. Definitely making again.
★★★★★
Amy says
Thanks so much, Robbie – so glad you enjoyed it! 🙂
Jaidyn Watts says
Made this recipe tonight and it was wonderful! Followed everything to a T. The only change I made was I used venison round roast for the meat. For the salsa I used Margarita’s Mild. 10/10 recommend. Will definitely be making this again!
★★★★★
Amy says
Hi Jaidyn, thank you! Venison sounds absolutely DELICIOUS in this – so glad you enjoyed it!
Kristin says
I’m making this for the second time because it was SO good. Not only did my husband love it, but my 5 year old son did also, and he’s super picky. So, so, so good.
★★★★★
Amy says
Thanks so much, Kristin – Glad to hear everyone loved it!! 🙂
Melanie says
Dang that’s delicious!! I hate when I try a new recipe and follow it exactly only to be disappointed. Not this one! My burritos are going to be on point tonight!!
★★★★★
Amy says
Thank you so much, Melanie… so glad you enjoyed it! 🙂
Phillip says
Great recipe! I made it for a second time last night exactly the same way as the recipe except at the end I put the beef under the broiler for a couple of minutes to crisp some of the beef a bit then mixed it with the juices and it was amazing. It adds a mid of super tender shredded beef with some crispy crunchy bits too. Combined with the juices it was a great way to switch it up. Thanks for the recipe, this is now my go to for taco night – So easy! (I bet this would be great with chicken or pork too!)
I also made some quick pickled slices of radishes. Perfect garnish for this! Throw a few on top to add some snap to the taco since these are very juicy and tender!
★★★★★
Caitlin says
very yummy recipe! used a 6 qt instant pot and it worked perfectly. Thanks!
★★★★★
Angela says
It says cook time includes pressurizing & releasing, so what do you set the timer for?
Amy says
Hi Angela, in the instructions (#4) it states, “Cook on manual setting (high pressure) for 70 minutes.” I hope you enjoy the shredded beef if you make it!
Billie Jo Rodriquez says
Absolutely delicious! My husband said whatever recipe you used to get this flavor, needs to be printed so we use it every time! Thank you!!
★★★★★
Amy says
Thanks so much, Billie Jo – So happy to hear you and your husband enjoyed it so much!!
Alison says
This was such a flavorful recipe! We used it on nachos and everyone wanted seconds and asked me to make it again the next day! Thank you!
★★★★★
Pat says
This was delicious. Will definitely make it again.