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This moist and tender Instant Pot shredded beef is fall-apart tender and ready in less than 2 hours! It’s great in tacos, salads, burrito bowls, and more.
Hands up if you agree that tender, juicy, fall-apart Mexican shredded beef is simply the best!
Perfect for quick meals, this flavorful Instant Pot shredded beef recipe is one of my go-tos for adding protein to my burrito bowls, salads, tacos, enchiladas and more.
It’s made with a handful of ingredients that I always have in my spice cabinet and requires minimal prep work.
If you love this recipe, you’ll also love my beef tinga and barbacoa!
Ingredients
- Beef chuck roast
- Seasonings: Chili powder, dried minced onion, ground cumin, garlic powder, dried oregano, salt, and black pepper
- Olive oil
- Beef broth
- Lime juice
- Cilantro
Which Cut of Beef for Instant Pot Shredded Beef?
Slow cooking meats like chuck roast or round roast are great for making shredded beef.
I’ve even made this recipe with the cuts that are labeled “beef stew meat” at my grocery store, and those work perfectly!
Shredded beef often takes quite a while to become fall-apart tender when made in the oven or the slow cooker. While I still love those methods of cooking when I have the time, they require some planning ahead which is easier said than done.
So the ultimate question is…
How Do You Cook Shredded Beef Quickly?
Use a pressure cooker like the Instant Pot!
People are obsessed with their Instant Pot, and for good reason – it speeds up the cooking process dramatically and can cook things like shredded meats, stews, chilis, and other meals that normally take 4 or 5 hours in a fraction of the time.
It’s one of my favorite kitchen appliances, and I can’t recommend it enough.
I hope you love this recipe as much as I do! Let me know what you think in the comments below.
Ways to Use Instant Pot Shredded Beef
This Mexican shredded beef can be used in so many different ways:
- Serve it on top of some cilantro lime rice with black beans, roasted corn salsa, and pico de gallo for the best burrito bowl!
- Use it to make beef enchiladas, beef taquitos, or sheet pan quesadillas.
More Instant Pot Recipes
Instant Pot Mexican Shredded Beef
Ingredients
- 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
- 2 tablespoons cooking oil
- 3/4 cup beef broth (or water)
- 1 lime, juiced
- 1/2 cup chopped cilantro
Instructions
- In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to combine.
- Press the sauté button on the Instant Pot and add the cooking oil. When hot, add the seasoned meat and sear until browned on all sides.
- Add the broth, cover with lid, seal the pressure valve and cook for 50 minutes at high pressure.
- Open the pressure valve to quickly release the pressure. Carefully open the lid and transfer the beef to a large plate using a slotted spoon.
- Shred beef with two forks and then return it to the Instant Pot. Add lime juice, chopped cilantro and stir. Serve and enjoy in tacos, burrito bowls and salads.
Notes
- I have the 6-Quart 9-in-1 Duo Plus Instant Pot.
- To keep beef from drying out in the fridge, I recommend mixing it with some of the cooking liquid before storing in an airtight container.
- To freeze, place cooled shredded beef in a freezer-safe zip-top bag. Remove as much air as possible and seal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! I did not mix the lime juice into the meat. Served lime wedges on the side instead. Cooking instructions were perfect. Good tip about adding some of the cooking liquid to any leftover meat before refrigerating. Add a GENEROUS amount!
Excellent. I only added a can of rotel. Made great street tacos.
I would give this recipe a 10/5 it’s absolutely delicious!!!!
Is 3/4 cup broth enough? My pot dried out and the spices burned and my meat was stuck to the bottom. What I could scrape off the bottom tasted good but it’s so browned I can’t possibly shred it. Maybe I’d try again with 1 cup liquid?
Hi Kelly! Yes based on your experience I would increase it to one cup!
This recipe is more than 5 Stars! It’s so hard to find a recipe with so much flavor like this one! The meat is absolutely moist and tender! Please try this recipe! This is one you will have in your meal time routine!
Yes!!!! Agree 100%
Had a package of beef stew meat in the freezer and needed a tasty idea to use it up. This recipe did it! Loved the seasonings, tenderness, and ease of prep. Made our own Chipotle-style bowls – rice, salsa, cheese, sour cream, etc. The rice soaked up the extra juices from the beef – so good. My husband took one bite and said, “This one’s a keeper!”
I plan on making this tonight and it all looks good! I do think is 11G of fat though and not 22 lol but I cannot wait!
I simply loooooove this recipe! My whole family loved it and so will my in-laws tonight when they come to have dinner with us! It will be my third time making it ! Yummmyyyy
It’s 11 o’clock at night. I am not hungry. I still just ate two tacos. Amazing recipe exclamation I’m so happy. Are used corn tortillas and start some cilantro lime Crema from Costco into some shredded cabbage/coleslaw mix. Put this lovely juicy beef on the tacos and topped it with the cabbage. The line makes it. Overall fantastic tacos I would happily served others!
This recipe was so easy and so tasty. It had just the right amount of cook time to do the remaining prep for tacos and made my kitchen smell heavenly upon pressure release! Thanks for the recipe, everyone here loved it and it’s now a keeper!