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A closeup of three soft tacos with Mexican shredded beef on a black plate with cilantro.

Instant Pot Mexican Shredded Beef

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


  • 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


  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.


  • 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

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