Instant Pot Shredded Mexican Beef
This instant pot version of shredded mexican beef is delicious and doesn't take a long time. You can have delicious tender shredded beef in less than half the time. Use it for shredded beef tacos, shredded beef enchiladas, or burritos.
Equipment
- 1 Instant Pot (pressure cooker)
Ingredients
Spice Blend for the Roast
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tsp chili powder
- 2 tsp dried oregano
- 2 tsp Kosher salt
- 1 tsp black pepper
The Veggies
- 4 Tbsp olive oil (divided)
- 1 medium red onion, sliced into ⅕" slices
- 2 Fresh Jalapeno peppers, sliced *I recommend leaving the seeds and veins in for flavor
- 4-5 cloves fresh garlic, chopped in half
- 1 cup beef broth
Instructions
- 2-3 lbs beef chuck roast *any kind but the more marbled the better
Extras for Serving (optional)
- 1 lime, cut into quarters
- tortillas
- avocado or guacamole
- pico de gallo, or diced red onion
- sour cream
- cilantro
Instructions
- If the roast is large, cut it into 2-3 pieces to fit into the instant pot. In a small bowl, combine the spices and sprinkle over the roast evenly on all sides and set aside.
- Turn the instant pot to saute and add the olive oil, once it is hot add the beef chunks and saute on all sids, remove to a plate and set aside while you cook the veggies.
- Add an additional 2 T of olive oil and the onion, jalapenos and garlic and saute for 2-3 minutes then CANCEL the saute function.
- Add the broth to the hot Instant Pot and deglaze the bottom of the pot, scraping all the bits off with a wooden spoon.
- Return the beef and juices to the Instant Pot, put some of the onion and jalapenos on top of the beef, leaving some for a base then secure the lid on the instant pot, set the vent to SEAL and set the function to Pressure Cook for 50 minutes.
- When the instant pot is done, let it Natural Release for an additional 10 minutes, then open the pressure release valve quickly to release any remaining pressure, once done, remove the lid.
- Transfer the beef to a cutting board and with two forks, shred the beef. then squeeze half a lime over the beef for brightness and acidity. If you want to keep it very moist, put it in a bowl and spoon some of the cooking liquid over top (and onions, jalapenos), then use the beef in your favorite recipe
- Serve in tacos, burritos, burrito bowls, taco salads, enchiladas with all of the usual accompaniments.
Notes
This is a very versatile shredded beef. You can make it spicier by adding additional jalapenos if you like. It does have a tiny bit of heat done as above, but I wouldn't say it's spicy, just flavorful. You can also add the heat afterwards with the addition of jalapenos or hot sauce when serving.
Use this beef in tacos, quesadillas, burritos, taco bowls, burrito bows, on nachos...just about anyway you can think of.