Instant Pot Shredded Beef

cooked shredded beef in a bowl for serving

This Instant Pot Shredded Beef turns a simple chuck roast into tender, flavorful beef seasoned with chili powder, cumin, garlic, jalapeños, and fresh lime juice. Perfect for tacos, burrito bowls, quesadillas, salads, and meal prep throughout the week.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 336kcal

Author Katie G.

Ingredients

2 to 3 pounds beef chunk roast
2 teaspoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon black pepper
2 tablespoons extra virgin olive oil
1 medium onion sliced
2 fresh jalapenos sliced (seeded if you prefer less spice)
4 cloves garlic roughly chopped
1/2 cup beef broth
1 lime juiced
tortillas, cotija cheese, avocado, pico de gallo, lime wedges, fresh cilantro (for serving)

Instructions

In a small bowl, combine the chili powder, oregano, paprika, cumin, salt, and pepper. Sprinkle the roast evenly with the seasoning and rub it into the meat. Cut the roast in half or chunks to fit in the pot.
Press the SAUTE button on the Instant Pot and add 1 tablespoon of olive oil. When hot, add the roast to the inner pot and sear, about 2 minutes on all sides. Remove to a cutting board and set aside.
Add the remaining oil, then stir in the onion, jalapeño, and garlic. Saute for 2-3 minutes, then press CANCEL.
Add the broth and deglaze the pot.Return the beef to the pot, scattering some of the onions and jalapeños on top. Secure and seal the lid, then cook on MANUAL HIGH for 50 minutes.
When the cooking time is up, allow a 10-minute Natural Release, then open the pressure valve to quickly release any remaining pressure.
Carefully remove the lid and transfer the beef to a cutting board. Shred the beef with two forks, then return it to the Instant Pot. Stir in the lime juice. Taste and adjust seasonings, if desired. Serve in tortillas with your favorite taco toppings, orin burrito bowls or salads.

Notes

Yield: A 2-pound chuck roast serves about 6 people, while a 3-pound roast serves about 8. Nutrition information is calculated using a 2-pound roast and 6 servings.
Best Cut of Beef: Chuck roast provides the most tender, flavorful shredded beef.
For Even Cooking: Cut larger roasts into 2 to 3 pieces so they fit comfortably in the Instant Pot and cook evenly.
Adjust the Heat: For a milder flavor, remove the seeds from the jalapeños.
If the Beef Isn’t Tender: If the beef doesn’t shred easily, pressure cook for an additional 10 to 15 minutes.
Storage Tip: Store leftovers in some of the cooking liquid to help keep the beef moist when reheating.
Freezer Tip: Freeze leftover shredded beef with a little of the cooking liquid for up to 2 months.

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Nutrition