Instant Pot Shredded Beef

This instant pot shredded Mexican beef is so tender, smoky and full of flavor. It's absolutely delicious, and great for tacos or for rice bowls! Very simple to make, and feeds a crowd.

Course Main Course

Cuisine Mexican

Diet Gluten Free, Halal

Prep Time 10 minutes

Cook Time 1 hour

Servings people

Calories 301kcal

Author Farah Abumaizar

Equipment

Instant Pot or electric pressure cooker

Ingredients

salt and pepper to season beef
2.5-3 lb chuck roast, fat trimmed and cut into 3-4 big pieces 1-1.5 kg
2 tablespoon olive oil
1 onion, diced
4 garlic cloves
3 teaspoon cumin powder
2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika powder
1 cup beef broth
1 chipotle pepper in adobe sauce, minced see notes for substitutions
1-2 tablespoon chipotle sauce from the can
1 tablespoon white vinegar
2 tablespoon lime juice
1 teaspoon soy sauce
1 teaspoon Worcestershire
2 bay leaves

Instructions

Turn Instant Pot onto saute mode, and add the olive oil. Once hot, add the beef pieces, and brown on each side, a few minutes a side. Once a brown crust forms, remove and set aside on a plate.
To the same oil, add the onion. Saute 2-3 minutes until browned, then add the garlic cloves and all the spices (cumin, oregano, salt, pepper, paprika ). Stir and cook a minute or so until fragrant.
Add the beef broth, scraping up the bottom of the Instant Pot for any residue (to avoid getting a burn notice) as well as the chipotle pepper and sauce, white vinegar, lime juice, soy sauce, Worcestershire, and bay leaves. Stir to combine well.
Select high pressure and cook for 60 minutes (make sure valve is sealed before you start). Once cooking time is over, either wait until pot naturally releases all the pressure before opening, or wait 15-20 minutes and force release the pressure.
Use two forks, and shred the beef. It should shred very easily. Serve in the sauce, either over rice, or in tacos.

Video

Notes

For a great guacamole recipe to serve this with, click here.

I enjoy this with a broth-y sauce, but if you want a thicker sauce you can add a cornstarch slurry:

Once the beef is done cooking, switch to saute mode. In a small bowl, stir together 1.5 cornstarch with 2 tablespoon water until smooth. Pour this mixture into the pot and cook for a few minutes, stirring often until thickened.

You can use a different cut of beef, like brisket or round.

If you want this less spicy, you can leave out the adobe sauce, or add the 1 tbsp. It shouldn't be very spicy, more smoky with a hint of spice at the end. If you can't find chipotle peppers, substitute for 2 tablespoon tomato pastes and 1/2 teaspoon chipotle powder or chili powder.

To make this in a slow cooker: Sear the beef in a large skillet, then transfer to slow cooker. Add all the remaining ingredients, and cook on low for 6-8 hours, or high for 3-4 hours. Beef should shred easily, if it doesn't, continue cooking until it does.

To make this on the stove top: Sear the beef in a large pot until brown, then set aside onto a plate. Add the onions into the pan and cook for 2-3 minutes until starting to brown. At this point add the garlic, and all the spices and cook another minute.

Add in all the remaining ingredients, and bring mixture to a low simmer, then cover and cook for 2.5-3 hours until meat is very tender and can be shredded easily with two forks.

Storing leftovers: Leftover instant pot pulled beef will last tightly covered in the fridge for up to 5 days (making this great for meal prep). Store with the cooking liquid to avoid the beef drying out.

You can also freeze the leftover shredded beef and sauce in an airtight container in the freezer for up to 3 months- thaw overnight in the fridge.

Nutrition