Instant Pot Shredded Beef Recipe

Closeup on instant pot shredded beef with two forks.

4.67 from 3 votes

Instant Pot Shredded Beef Recipe

Instant Pot Shredded Beef swiftly cooks to perfection, delivering tender and juicy meat that easily falls apart. Utilize this delectable beef in a variety of dishes, including burrito bowls, tacos, enchiladas, quesadillas, and more!

Course Main Dish

Cuisine American, Mexican

Keyword instant pot recipe, instant pot shredded beef, Mexican shredded beef

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings servings

Calories 376kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons avocado oil
2 1/2 pounds beef chuck roast - cut into two inch chunks
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons ground cumin
kosher salt and freshly ground black pepper - to taste
1 medium onion - chopped
1/3 cup chipotle peppers in adobe - approx 4 peppers plus sauce
1 large orange - freshly squeezed
1 large lime - freshly squeezed
4 cups beef broth

Instructions

Cube the beef roast. Cut the roast into 2-3 inch cubes. Remove some of the visible fat on the edges of the chunks.
2 1/2 pounds beef chuck roast
Season the beef. Sprinkle beef with the seasonings - onion powder, garlic powder, cumin, kosher salt, and black pepper over the roast chunks.
2 teaspoons onion powder, 1 teaspoon garlic powder, 2 teaspoons ground cumin, kosher salt and freshly ground black pepper
Sauté beef. Plug in the instant pot, and turn the sauté function on. Drizzle some avocado 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.
2 Tablespoons avocado oil
Add everything to the instant pot. Add all the beef to the instant pot. Then add the remaining ingredients - chopped onions, chipotle peppers, the juice from one orange and one lime, and beef broth.
1 medium onion, 1/3 cup chipotle peppers in adobe, 1 large orange, 1 large lime, 4 cups beef broth
Pressure Cook. Place the lid on the instant pot, and close the vent. Change setting to pressure cook and set the time to 55 minutes. 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. 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.

Notes

Store leftover shredded beef in an airtight container in your refrigerator for 3-4 days.
Freeze shredded beef in a freezer bag for up to three months.

Recipes to include in Chipotle Bowls:

Nutrition