This shredded beef recipe is made in an Instant Pot! 35 minute dish seasoned with Latin spices for all your Mexican dishes like street tacos, tostadas or enjoy over a bed of fried cabbage for a low carb meal!
If you haven’t invested in a pressure cooker yet, it’s time to add it to your birthday or Christmas gift list!
I’ve had my Instant Pot for several month and each time I use it I’m always thrilled with how quick a dish comes together. Such a timesaver! This Mexican shredded beef recipe is no different.
Add all the ingredients and let the pressure build up tenderizing and flavoring the meat to perfection.
35 Minute Instant Pot Shredded Beef Recipe
To make this dish, first cut the beef into small 2-3 inch chunks. Whisk together the spices; chili powder, cumin, salt, Mexican oregano and sprinkle it over the meat.
Use your hands to work in the spices making sure each piece is seasoned well.
Next, turn on the Instant Pot to saute and add avocado oil to cook the diced onion, garlic, more cumin (can you smell the flavors melding together?)
Turn off the saute mode and add the remaining ingredients and set the IP to manual mode for 35 minutes. Walk away and let the magic begin.
How to Shred The Meat
Once the beef is cooked let it cool slightly remove the chunks from the Instant Pot and place on a large platter.
With two forks pull the meat apart. This should be effortless since the beef is super tender.
The meat is ready to be used in all your favorite Mexican dishes:
Shredded Beef Tacos For A Crowd
My favorite way to use this beef is in tacos. The meat for tacos stretches to a lot of servings, which is great since everyone loves tacos!
To serve street tacos all you will need is mini corn tortillas, diced white onion and cilantro.
How easy is that for entertaining?!
Mexican Shredded Beef With Fried Cabbage
For a low carb option serve this shredded beef with fried cabbage seasoned with salt and pepper! Boy, such a simple and tasty combination.
Follow the first step in the Tex-Mex Cabbage Beef Skillet recipe for instructions on how to saute the cabbage.
Do you happen to have other ideas on ways to serve this beef? Let me know. I would love to hear about it!
- 4 pound chuck roast
- 2 teaspoons garlic powder
- 1 1/2 tablespoons chili powder
- 2 teaspoons cumin, divided
- 1 1/2 teaspoons Mexican oregano
- 1 1/2 teaspoons kosher salt
- 1 tablespoon avocado oil
- 1 small onion, diced
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 14 ounce can diced tomatoes with chili OR
- 3 - 4 ounce cans diced green chilis
Cut beef into 2-3 inch chunks and set aside.
In a small bowl whisk together chili powder, 1 teaspoon cumin, garlic, oregano and salt. Season meat and massage spices into the beef with your hands.
Place avocado oil in Instant Pot and turn it on to saute mode. Cook onion until it begins to soften. Add the remaining teaspoon of cumin and stir until fragrant.
Turn off the Instant pot and add the meat and remaining ingredients; broth, tomato paste, green chilis OR tomatoes with chili. Lock the lid and press the meat/stew mode.
Cook on high pressure for 35 minutes. Once complete, let the pressure release on its own.
Remove meat from Instant Pot and place on a platter. Shred beef with two forks.
Sometimes I use all green chilis and other times I'll add tomatoes with green chilis like Rotel.
Amount Per Serving: Calories: 664Total Fat: 41gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 201mgSodium: 1034mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 63g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.