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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.
Love this recipe! I regular rotate this recipe in my meal planning. Even got my sister hooked on it. Thanks for sharing!
Sooo good!
This is such a great recipe! I have made it a couple times for company because it’s so easy and tasty. I didn’t change anything in the recipe.
I have a very fussy family of three – we are all autistic and sometimes dinner is rough but we can always agree on tacos. But man am I bored of ground beef, Americanized tacos. I had beef stew meat that I thought was going to become, well, beef stew, and then I was craving the local shredded beef tacos from our favorite place. But at $15 a plate… plus tax… plus tip… $15 of beef later, and WOW!!!! We are a little weaker in the spice arena – I only used 1/4 teaspoon of Chile, but left all else the same. I was so excited that they were all ingredients I always keep around. I’m sorry for such a long winded review, but if it were me, I’d want to know! You helped a little neurodivergent family add a new recipe to the rotation of “we always love this” liar and that’s a big deal around here. I’m like tearing up. I don’t get a 10/10 review from my husband and son simultaneously very often it feels amazing. Thank you – a million times!
Not liar, list. Stupid typos! Thanks again
Hi Christina! Thank you so much for sharing! We’re glad you enjoyed this recipe with your family!
Can this be made in a crock pot instead?
Hi Rhia! Yes you can make this in the crockpot! I would follow steps 1 and 2, but sear the meat in a pan, and then place it with the rest of the ingredients in the crockpot and set on high for 3-4 hours, or low for 6-8 hours.
My beef wasn’t able to shred after it was cooked. I cut in it small
Pieces and it wouldn’t shred when I used fork. Any reason why?
Hi Cindy! That’s weird that it turned out like that. Maybe they were cut a little too small and they overcooked. Do you mind elaborating on how you cooked it?
I didn’t want to use my stove or oven on a warm summer day so thought an Instant Pot dinner would be good. Isabel’s recipe was a choice from my Google search for ‘shredded Mexican beef’ and it’s a winner! I’ve bookmarked her site and I’ll be back for more summer ideas (i.e. her Mexican quinoa salad). My partner is a hunter so all our ‘beef’ is venison or elk meat. This recipe results in super-tender meat that shreds easily with 2 forks. Love the blend of spices and someone else’s suggestion to add a little chipotle pepper. I questioned the 1 Tbl of chili powder but it wasn’t overpowering.
Thank you Barb! We’re glad you enjoyed this recipe!
Oh man, this is INCREDIBLE. I messed up the recipe slightly cause I wasn’t paying attention and I forgot to sear the meat first, so it’s not quite as good as it could have been, but this is easily a 10/10, and I 100% will be making this again.
I love this recipe! I added some ground smoked chipotle pepper and some smoked paprika also to the rub. What an easy and delicious recipe. Thank you
This is a great recipe full of flavor. Its always a hit and its easy to make.
This has become a favorite for my family.