Instant Pot Mexican Shredded Beef

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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.

Overhead shot of a white platter of shredded beef, on a blue napkin.

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.

Overhead shot of two white bowls of burrito bowls with shredded beef.

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.

Collage of 1) cubed beef roast, and 2) diced onions and jalapeños.

Overhead shot of instant pot full of beef and marinade.

How to make Instant Pot Mexican Shredded Beef:

  1. Cube the beef roast. Cut the roast into 2-3 inch cubes.
  2. Prepare the onions, jalapeños, and chipotle peppers. Dice the onion, jalapeño, and chipotle peppers. Set aside.
  3. Season the beef. Sprinkle the onion powder, cumin, salt, and pepper over the roast cubes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Natural Release. Let the pressure cook do a natural release for 10 – 15 minutes. Then do a quick release.
  9. 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.
  10. 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:

  1. Cube the beef roast. Cut the roast into 2-3 inch cubes.
  2. Prepare the onions, jalapeños, and chipotle peppers. Dice the onion, jalapeño, and chipotle peppers. Set aside.
  3. Season the beef. Sprinkle the onion powder, cumin, salt, and pepper over the roast cubes.
  4. 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.
  5. Sauté the onions and jalapeños. Add the onions and jalapeños to the pan, and quickly sauté. Pour over the beef.
  6. 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.
  7. 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.
  8. 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.
  9. Serve. Use this beef in a variety of dishes to make your favorite Mexican meal.

Overhead shot of a wooden spoon filled with shredded beef overtop a white platter of shredded beef, on a blue napkin.

To prepare these burrito bowls, include these ingredients:

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

Overhead shot of my hand holding a white bowl filled with a burrito bowl, including shredded beef.

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

 

Instant Pot Mexican Shredded Beef

4.67 from 3 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Mexican
Keyword: instant pot recipe, Mexican shredded beef
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 319kcal
Author: Sue Ringsdorf

Ingredients

  • 2 1/2 pounds beef chuck roast - cut into two inch chunks
  • 2 Tablespoons olive oil
  • 2 teaspoons onion powder
  • 1 Tablespoon cumin
  • kosher salt and freshly ground black pepper - to taste
  • 1 medium onion - diced
  • 1/2 large jalapeno - diced (with or without seeds)
  • 1/2 cup chipotle peppers in adobe - approx 4 peppers plus sauce
  • 1 large orange - freshly squeezed
  • 1 large lime - freshly squeezed
  • 1 1/2 - 2 cups beef broth - or a beer
  • rice, corn, tomatoes, red onion, avocado, and skinny chipotle ranch dressing - if using to make bowls

Instructions

  • Prepare the beef, by cutting it into two-inch cubes. Season liberally with salt and pepper, and add the onion powder and cumin.
  • Set the Instant Pot to saute. Drizzle some olive oil in the pot, and add half of the beef. Saute on all sides by turning the beef often, until all sides are browned. Repeat with the remaining half of the beef.
  • Remove the beef, and then add the chopped onion and jalapeno, along with additional olive oil, if needed. Saute until softened. Turn saute function off.
  • Place the beef back in the instant pot, along with the chopped chipotle peppers, the juice from one lime and one orange, and the beef broth (enough to almost cover the meat). Set the instant pot to pressure cook, and change the time to 55 minutes. Do a 10 minute natural release, and then open the vent. Remove lid when able.
  • Remove the beef, and use a slotted spoon to remove the pepper and onion bits. Shred the beef with two forks, and drizzle some of the liquid (from the instant pot) overtop.

Nutrition

Calories: 319kcal | Carbohydrates: 6g | Protein: 29g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 520mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 4mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

3 Comments

  1. Incredibly delicious and the meat was so soft!! Very easy to shred. I’m making this again today!

    1. Suebee Homemaker says:

      Hi Pamela! I’m so glad you enjoyed the IP Beef! It’s the only way I cook roast beef now. Thanks for your feedback. 🙂

  2. Awesome recipe and thanks for the pro tips. I plan to try this the next time my wife travels to see her Dad……..

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