Need another easy recipe for your instant pot (because a person can never have too many easy instant pot recipes, right?)? This Instant Pot Mexican Shredded Beef is simple and can be eaten as is or used as the base to make all your favorite Mexican foods. Is so versatile and easy, you’ll want to make it over and over!
Do you have any recipes or types of foods that you cook weekly or even monthly? I know for some people cooking something regularly can seem boring, but I think more people than not tend to have a few go-to recipes (even if you no longer need the recipe to make it!) that they make regularly.
For me, making shredded beef in my instant pot is something that happens on a regular basis. When I say regularly, that means about twice per month during the late fall through early spring months. I don’t usually make shredded beef in the warmer months simply because I tend to make lighter meals during that time. How about you? Are there certain foods or recipes that you make in the winter but avoid in the summer months?
Making shredded beef in the instant pot is about as easy as it gets, and I can change up the herbs and spices I sprinkle on the meat so that it doesn’t get boring. Plus, shredded beef is about as versatile as it gets when it comes to building meals. It can be used for tacos, burrito bowls, enchiladas or any of your favorite Mexican recipes. Or, add it to your favorite chili or other hearty soup or stew for a comforting winter meal. It can even be made with Asian flavors and served over rice or veggie noodles if that’s what you’re craving. Really, the sky’s the limit!
Who has an instant pot or has thought about getting one? Raise your hand by leaving a comment below! I have had my instant pot for a little over two years, and I love it so much. The speed at which you can cook meats that typically take a long time is where I think this versatile appliance shines most, however, I use it to cook many other foods as well.
The other main reason I love the instant pot is because it does a great job containing any potential messes. You know how when you boil potatoes or cook rice, it’s almost impossible to prevent the water from boiling over and creating a strip (or several!) of starchy water down the side of the saucepan that dries and sticks and is hard to clean? That doesn’t happen when you cook these foods in the instant pot!
Plus, you don’t have to watch over the instant pot like you would when cooking rice or potatoes (or other foods) on the stove top that require adjusting the heat level. There’s no need for that with the instant pot!
Okay, so I love my instant pot, but let’s talk more about this Mexican Shredded Beef! The thing I love most about this recipe (besides the fact that the meat is so tender and juicy!) is that I can quickly make enough meat for two completely different meals.
The first night I will serve it basically like I’ve photographed it above (with cauliflower rice or regular rice along with other toppings) or as meat to fill tacos or put on top of a taco type salad. Then, the next night, I can use the rest of the meat to make a really quick chili. The flavors of the this meat taste great in chili.
P.S. Want another instant pot recipe? Check out this
Instant Pot Sesame-Lime Chicken with Coconut Vegetable Quinoa.
Instant Pot Mexican Shredded Beef How-To Photos:
Instant Pot Mexican Shredded Beef
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder or granulated garlic
- ¼ to ½ teaspoon cayenne pepper
- 1 2 ½- pound boneless beef chuck roast
- 1 tablespoon olive oil
- ¾ cup water
- ½ cup no-salt-added strained tomatoes* or tomato sauce
- ½ teaspoon coarse salt
- In a small bowl combine paprika, oregano, cumin, garlic, and cayenne pepper. Sprinkle about half the spice mixture atop the beef roast. Select “sauté” on the instant pot; adjust to “normal” heat level if needed. Allow pot to heat for a couple minutes. Add oil. Add beef roast to pot**, top side down (spices will be on the bottom now). Sprinkle remaining spice mixture atop beef roast. Cook roast for 8 to 10 minutes or until well browned, flipping roast once to brown both sides evenly. Press the “cancel” button.
- Add water to pot with beef. Lock instant pot lid in place; make sure the vent is pointed toward “seal”. Select “manual” or “pressure cook”, adjusting to “high pressure” if needed. Adjust the time to 90 minutes. The pot will automatically start the cooking process and once the pot is up to pressure, the time will start to count down. When the cook time is complete, select “cancel” and allow the pressure to release naturally. Once the pot is depressurized, remove the lid.
- Transfer the beef roast to a large cutting board, reserving cooking liquid in the pot. Using two forks, coarsely shred the beef, discarding any fat from the meat as you shred. Transfer meat to a large bowl. Skim fat from the top of the cooking liquid in the pot. Transfer ½ cup of the cooking liquid to a small bowl. Stir in strained tomatoes and salt. Pour over meat. Toss meat to coat with the sauce. Serve meat as desired.
8 servings (about 4 ½ cups total shredded beef)