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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.
I made you Mexican style shredded beef in the instant pot about 3 months ago since then we have had it 4 times and have some in my instant pot for tonight’s dinner it has become one of my families favorite dinner dish
This recipe was incredibly easy to make and so tasty. My husband and I had this two nights in a row. The first night we had tacos and the second night I mixed diced potatoes into the meat and fried up taquitos with the meat and potato filling. This will be my go to shredded beef recipe from now on!
Really good, easy to make, and can go on anything, salad tacos, burritos,
Will make again and again
My “go to Mexican shredded beef “ recipe
As I write this comment, I have just finished having my own version of a scrumptious burrito bowl using this recipe for the meat! I am fairly new to pressure cooking, and with one gluten intolerant person and one low carb person in the house it can sometimes be difficult to make tasty meals for both that aren’t same old-same old. This recipe worked amazingly well, and is the first I’ve tried on this website! To keep the carb count super low, we made sure to use the lowest carb beef stock we could find that was also gluten-free.
The only changes I made was to half the chili powder (as we’re not great with heat), to increase the cumin and oregano to account for that lesser amount of chili, and to use lime juice rather than fresh limes. Unfortunately, I couldn’t get enough meat to go in the pot, and think this recipe would be amazing next time with at least a full kilogram of beef. For a big event I would happily double it, given how simple it is to whip up.
I was cooking brown rice at the same time as the beef was in the pressure cooker, so I let it do a natural pressure release rather than using the quick release. The meat pulled apart so very beautifully, and I couldn’t resist scooping out some of the sauce to sip on. Thank you so much for sharing such a divine gluten-free and low carb recipe!
Hi JD! Thank you for sharing. That’s what is great about cooking, that you can tweak things to your liking. Thank you for using our recipe!
This recipe is so easy & delicious!! Thank you!
I would love to try this recipe, but I don’t have an Instant Pot. Is there a way to convert this recipe to use with my slow cooker?
Hi Kim! Isabel has a few recipes that are similar but adapted for slow cookers. You can search “slow cooker beef” on her site to see them all.
Absolutely awesome, flavor was great, used dried cilantro and hard to get fresh in the Kingdom of Tonga! Brilliant a d saved for lots of repeats ❤️
Fixed it and my husband loved how tender the meat came out. Will definitely make this again.
I just need to say that this shredded beef recipe is THE BEST I’VE ever found! It is my go-to, and I practically have it memorized I make it so much! It’s just a WOW recipe for key reasons. If you want easy – bam, just coat the meat in the spices, brown in instant pot, and cover and you’re done! The SEASONING is what pushes it over the edge and off the cliff doing somersaults! Look at any other Mexican beef recipe and none are as perfectly aggressive as this one. I often add a little more broth because I love the broth after cooking. So punched full of flavor. Kudos to you, #isabeleats. ❣️
Made recipe as per instructions say and it was absolutely delicious! Even better the second day thank you for sharing!!