Instant Pot Shredded Beef

cooked shredded beef in a bowl for serving

An easy Mexican shredded beef recipe that cooks in the Instant Pot. Serve in tacos, quesadillas or over a bed of rice or lettuce.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 336kcal

Author Ashley C.

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

A 2 pound chunk roast serves 6. A 3 pound chunk roast serves 8. The nutritional information is calculated for 6 servings using a 2 pound chunk roast.

Storing: To store leftover shredded beef, make sure it is fully cooled, then transfer it to an airtight container and store it in the fridge for up to four days.

Freezing: Freeze shredded beef in a freezer-safe bag or container for up to two months. When ready to eat, thaw overnight in the fridge then reheat on the stove over low heat until warmed through. You may need to add a little beef broth or water to keep it from drying out.

Reheating: The best way to reheat shredded beef is on the stove over low heat until warmed through. You can also reheat in the microwave, but be sure to do so in 30-second increments and stirring in between so it doesn't dry out.

Nutrition