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This moist and tender Instant Pot shredded beef is fall-apart tender and ready in less than 2 hours! It’s great in tacos, salads, burrito bowls, and more.
Hands up if you agree that tender, juicy, fall-apart Mexican shredded beef is simply the best!
Perfect for quick meals, this flavorful Instant Pot shredded beef recipe is one of my go-tos for adding protein to my burrito bowls, salads, tacos, enchiladas and more.
It’s made with a handful of ingredients that I always have in my spice cabinet and requires minimal prep work.
If you love this recipe, you’ll also love my beef tinga and barbacoa!
Ingredients
- Beef chuck roast
- Seasonings: Chili powder, dried minced onion, ground cumin, garlic powder, dried oregano, salt, and black pepper
- Olive oil
- Beef broth
- Lime juice
- Cilantro
Which Cut of Beef for Instant Pot Shredded Beef?
Slow cooking meats like chuck roast or round roast are great for making shredded beef.
I’ve even made this recipe with the cuts that are labeled “beef stew meat” at my grocery store, and those work perfectly!
Shredded beef often takes quite a while to become fall-apart tender when made in the oven or the slow cooker. While I still love those methods of cooking when I have the time, they require some planning ahead which is easier said than done.
So the ultimate question is…
How Do You Cook Shredded Beef Quickly?
Use a pressure cooker like the Instant Pot!
People are obsessed with their Instant Pot, and for good reason – it speeds up the cooking process dramatically and can cook things like shredded meats, stews, chilis, and other meals that normally take 4 or 5 hours in a fraction of the time.
It’s one of my favorite kitchen appliances, and I can’t recommend it enough.
I hope you love this recipe as much as I do! Let me know what you think in the comments below.
Ways to Use Instant Pot Shredded Beef
This Mexican shredded beef can be used in so many different ways:
- Serve it on top of some cilantro lime rice with black beans, roasted corn salsa, and pico de gallo for the best burrito bowl!
- Use it to make beef enchiladas, beef taquitos, or sheet pan quesadillas.
More Instant Pot Recipes
Instant Pot Mexican Shredded Beef
Ingredients
- 2 pounds beef stew meat, cut into small chunks (chuck roast or round roast works well)
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 2 teaspoons dried minced onion
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cooking oil
- 3/4 cup beef broth (or water)
- 1 lime, juiced
- 1/2 cup chopped cilantro
Instructions
- In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to combine.
- Press the sauté button on the Instant Pot and add the cooking oil. When hot, add the seasoned meat and sear until browned on all sides.
- Add the broth, cover with lid, seal the pressure valve and cook for 50 minutes at high pressure.
- Open the pressure valve to quickly release the pressure. Carefully open the lid and transfer the beef to a large plate using a slotted spoon.
- Shred beef with two forks and then return it to the Instant Pot. Add lime juice, chopped cilantro and stir. Serve and enjoy in tacos, burrito bowls and salads.
Notes
- I have the 6-Quart 9-in-1 Duo Plus Instant Pot.
- To keep beef from drying out in the fridge, I recommend mixing it with some of the cooking liquid before storing in an airtight container.
- To freeze, place cooled shredded beef in a freezer-safe zip-top bag. Remove as much air as possible and seal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this and love it. I used chuck roast and had to substitute cumin with curry powder. Good flavor, not spicy. I did use the broth to deglaze the pan because I thought it might cause the dreaded burn message otherwise.
Amazing! So flavorful and easy! Definitely a winner
By far my favourite recipe for Mexican beef!! Delicious, simple and versatile
This is mine and the wife’s favorite go to for taco tue. Thank you for sharing. The two things I have changed is; I add a small cam of fire roasted green chillies and, I do half chillie powder and Chipotle chillies powder.
A favorite in our house! The only change I made is adding 1 cup of broth instead of 3/4 of a cup. It doesn’t dilute the flavor, but leave more yummy juice to dip your tacos in! This has become part of our weekly rotation, we love it so much!
This was delicious!! I made the recipe exactly and wouldn’t change a thing. The cook time and spice to meat ratio was spot on, it was flavorful and juicy. I will be making this again for sure, it’s restaurant quality!
I had 5.75# of top round, doubled the spices and broth, set the time to cook for 60 minutes, checked beef for tenderness, set it for another 10 minutes, it came out great.
I wrapped up beef, cheese and sour steam in flour tortillas, covered them with enchilada sauce and froze them. 5 days later, thawed them at our vacation home, added a little more sauce and lots of cheese, baked them until bubbling. YUM