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Instant Pot Mexican Shredded Beef cooks very quickly, and the result is tender, juicy, fall-apart meat. Use this beef in all your burrito bowls, tacos, enchiladas, quesadillas, and more.

Let’s see a show of hands for instant pot lovers! Anyone? 😀

I’ve gotta say, I was pretty scared to try this new appliance, even after seeing ALL the recipe development using this new’ish kitchen appliance. My boys bought me one for Christmas a couple of Decembers ago, and it took me exactly eight months to start REALLY using it. Confession – I didn’t really have a choice but to try it while enduring a major kitchen remodel last fall. It was either eat cereal and toast every meal, go out, or use my instant pot. And if you know my hubs and I, you’ll know that eating out during the week really isn’t our style.

Now? I use my instant pot several times a week. But instead of making entire meals in it, I’m using it for all of my “this is better in the instant pot” foods. Steel cut oats, quinoa, rice, hard boiled eggs, beef roast, and pork shoulder. So far, so good.

Ingredients needed for Instant Pot Mexican Shredded Beef:

Beef Chuck Roast – Purchase a 2.5 pound cut of beef, that has plenty of fat marbling throughout. This will ensure a tender result.
Olive Oil, S & P – You’ll need olive oil, salt and pepper for searing the meat.
Onion and Jalapeño – Some diced onion and jalapeño will also be seared in the instant pot, along with the beef.
Chipotle Peppers – Use as many chipotle peppers as you like in the marinade. It won’t be nearly as spicy as you think after cooking.
Citrus – Squeeze one orange and one lime into the marinade mixture.
Spices – Onion powder and cumin add a nice Mexican taste.
Beef Broth – Use enough to almost cover the meat in the instant pot.

How to make Instant Pot Mexican Shredded Beef:

Cube the beef roast. Cut the roast into 2-3 inch cubes.
Prepare the onions, jalapeños, and chipotle peppers. Dice the onion, jalapeño, and chipotle peppers. Set aside.
Season the beef. Sprinkle the onion powder, cumin, salt, and pepper over the roast cubes.
Sauté beef. Plug in the instant pot, and turn the sauté function on. Drizzle some olive oil in the pot, and sear the seasoned beef, turning it on all sides until well browned. You will need to do this in two batches. Remove the beef to a plate.
Sauté the onions and jalapeños. Add the onions and jalapeños to instant pot, and quickly sauté. After a couple of minutes, clear the sauté function and turn on the pressure cooker function.
Add everything to instant pot. While the onions and jalapeño peppers are already in the instant pot, add the beef, the diced chipotle peppers, and the juice from one orange and one lime. Then add enough beef broth to almost completely cover the beef.
Pressure Cook. Place the lid on the instant pot, and close the vent. Set the time to 55 minutes, and let the instant pot heat up and cook.
Natural Release. Let the pressure cook do a natural release for 10 – 15 minutes. Then do a quick release.
Shred beef. Remove the beef to a large bowl and use a slotted spoon to remove some of the onions and peppers. After about 10 – 15 minutes, shred with two forks. Drizzle some of the liquid (from the instant pot) over the beef.
Serve. Use this beef in a variety of dishes to make your favorite Mexican meal.

To make this recipe in your crock pot, do the following:

Cube the beef roast. Cut the roast into 2-3 inch cubes.
Prepare the onions, jalapeños, and chipotle peppers. Dice the onion, jalapeño, and chipotle peppers. Set aside.
Season the beef. Sprinkle the onion powder, cumin, salt, and pepper over the roast cubes.
Sauté beef. Drizzle some olive oil in a sauté pan, and sear the seasoned beef, turning it on all sides until well browned. You will need to do this in two batches. Remove the beef and place in the crock pot.
Sauté the onions and jalapeños. Add the onions and jalapeños to the pan, and quickly sauté. Pour over the beef.
Add everything to crock pot. Pour the diced chipotle peppers over the beef, as well as the juice from one orange and one lime. Then add enough beef broth to almost completely cover the beef.
Cook. Place the lid on the crock pot, and set to low. Let the beef cook all day long, or until it’s completely cooked and shreds easily.
Shred beef. Remove the beef to a large bowl and use a slotted spoon to remove some of the onions and peppers. After about 10 – 15 minutes, shred with two forks. Drizzle some of the liquid (from the crock pot) over the beef.
Serve. Use this beef in a variety of dishes to make your favorite Mexican meal.

To prepare these burrito bowls, include these ingredients:

Instant Pot Cilantro Lime Rice
Corn, avocado slices, cherry tomatoes, red onion
Skinny Chipotle Ranch Dressing
Other ingredients if desired, including black or pinto beans, chunky guac, fresh salsa, salsa verde.

Need a good cocktail to go with these bowls? How about my Classic Skinny Margaritas, Super Simple Cranberry Margaritas, or Tropical Tequila Sangria!

Make this instant pot recipe next: Instant Pot Crispy Pork Carnitas

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue