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!Print
Instant Pot Mexican Shredded Beef
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- 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
- 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.
- 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 was just about ready to give up.cooking chick 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.
It was absolutely all I wanted!! Yo the absolute timing and the ingredients.
Outstanding!! I thank you soo much!
Quick, easy, and DELICIOUS!
Thank you Bobbie, I’m so glad you enjoyed it!
Great recipe for making Rolled Tacos. The only tweaking i did was to add red wine to the instapot after searing and tossed in a couple bay leaves and a quartered up onion. Excellent flavor, Thanks
That sounds delicious, Heather! Thank you for sharing!
This recipe is perfect! My family and I love this with tacos. Yum yum!
Hello! Will this recipe work with a fully frozen chuck roast or does the cooking time need to be adjusted? Thank you!
Just have a question. I’m relatively new to Instant Pot cooking. When I set the time – do I set it at 70 minutes. I know the timer doesn’t start until it’s up to pressure. Thanks!
Hi Licia, Yes – set it at 70 minutes (high pressure). You are correct in that the timer will not start until it has reached pressure. I hope you enjoy it!
Best potroast I’ve ever had.
Thanks so much, John – So glad you enjoyed it!
There is a restaurant called Ramonas that is truly my favorite place to have a Red Chili Beef Burrito….Not anymore because this recipe tastes just like the ones that are made in the restaurant. Home run with this recipe! It was EVERYTHING! I just kept shaking my head it was so good! Can’t wait to have the left overs for lunch tomorrow 😉
My second time using this recipe! It’s so easy and yummy
Made this right before deployment last year. When I got back it was the first meal I made for the family. By far my favorite taco recipe.
Hi Jon, Welcome home and thank you for your service! I am honored my recipe was your first meal you made for you and your family when you returned. Happy New Year!
Wow, wonderful! I’ve been making shredded beef for decades and decided to look for a recipe for my new IP (I’m obsessed.) I’ve been happy when converted recipes taste as good as my tried and true ones. This beef, though, is much better- so flavorful and perfectly tender. I did sub petite diced tomatoes for the salsa (needed the other half a can for Mexican rice), and I added a small can of chopped green chilies. I also thickened the cooking liquid as suggested by another reviewer. My entire extended family loved it. Thanks!
Works well with pork as well. Tweaked it a bit since I love spice, I added 2 tsp of red pepper. When I made it with beef my friends said it was better than Chipotle.
I have made this numerous times for our family and as a meal taken to a sick friend. It’s amazing!
Thank you, Julie – I’m so glad you, your family and your friend enjoyed it!
This is a plate licker for sure! Added a teaspoon of cilantro. Used a tri-tip, the three of us ate it all.. All! Taco heaven! Thank you!