Instant Pot Mexican Shredded Beef Recipe
This Instant Pot Mexican Shredded Beef is a flavorful and tender dish made by pressure cooking beef stew meat with traditional Mexican spices. Perfect for tacos, burrito bowls, or salads, this recipe combines the convenience of an Instant Pot with bold seasoning to create a delicious shredded beef in just over an hour.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Beef and Spices
- 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
Other Ingredients
- 2 tablespoons cooking oil
- 3/4 cup beef broth (or water)
- 1 lime, juiced
- 1/2 cup chopped cilantro
Instructions
- Season the beef: In a large bowl, combine the beef chunks with chili powder, kosher salt, dried minced onion, ground cumin, garlic powder, dried oregano, and freshly ground black pepper. Toss thoroughly to evenly coat the meat with the spices.
- Sear the meat: Press the sauté button on the Instant Pot and heat the cooking oil until hot. Add the seasoned beef to the pot and sear, browning each side to develop flavor and seal in juices.
- Pressure cook the beef: Pour in the beef broth (or water), then cover the Instant Pot with its lid, ensuring the pressure valve is sealed. Set the pot to cook on high pressure for 50 minutes to tenderize the meat thoroughly.
- Release pressure and shred the beef: Use the quick release method to open the pressure valve safely. Carefully remove the lid and transfer the beef to a large plate with a slotted spoon. Shred the beef using two forks until it is in fine, tender pieces.
- Finish and serve: Return the shredded beef to the Instant Pot. Stir in the lime juice and chopped cilantro to add brightness and freshness. Serve immediately as a filling for tacos, in burrito bowls, or alongside a salad.
Notes
- For a richer flavor, use beef broth instead of water.
- If you prefer a milder dish, reduce the chili powder to 1 teaspoon.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- To enhance the cilantro flavor, add extra fresh cilantro as a garnish when serving.
- Chuck roast is preferred for its tenderness when pressure cooked, but round roast works well if that’s what you have.
