Instant Pot Mexican Shredded Beef

I usually have a stash of individually wrapped beef burritos in my freezer for those “oops I forgot to thaw something for dinner” moments. And this is my go to recipe for them. It’s also great for enchiladas, taco salad, chimichangas, etc…..basically any Tex-Mex recipe calling for beef. 🙂

The first step is to whisk together the beef broth, tomato sauce and seasonings. Set aside.

Next, select sauté button on instant pot. When the screen reads hot, add the olive oil. Then sear the chuck roast until it is browned on all sides. Turn off instant pot and remove chuck roast. With a wooden spatula and a small amount of straight beef broth or water, scrape loose the brown bits of meat in the bottom of the pot. Once all the bits are loose, return the meat to the pot.

Pour the beef broth mixture over the meat. Place lid on pot and set knob to seal. Select high pressure or meat button and set time for 70 minutes (1 hour 10 minutes). When the timer goes off, turn off the pot and let it set for at least 20 minutes, then release remaining pressure.

Remove meat from sauce and shred with two forks. The meat is great in any Tex Mex recipe that calls for cooked beef. The sauce is great for enchiladas. You’ll definitely want to skim off the fat from the top of the sauce once it settles (there will be quite a bit from the roast).

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Instant Pot Mexican Shredded Beef

Prep Time

30 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 45 mins

 

This beef is great in burritos, chimichangas, enchiladas, tacos, taco salad, etc.

Course: Main Course

Cuisine: Mexican

Servings: 6

Ingredients

• 1 3 to 4 lb boneless chuck roast
• 2 tbsp olive oil

Sauce

• 1 cup beef broth
• 1 8 oz can tomato sauce
• 1 tsp kosher salt
• 1 tsp coarsely ground black pepper
• 1 tbsp ground cumin
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried cilantro

Instructions

1. Pour beef broth and tomato sauce in a small bowl. Add salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano, and cilantro. Whisk to combine and set aside.

2. Pour oil into Instant Pot and set to sauté. When oil is heated, sear roast on all sides until browned. Turn off Instant Pot. Remove meat. With wooden spatula and 1 tablespoon of water (or straight beef broth), scrape meat bits off bottom pot.

3. Return beef to pot. Pour beef broth mixture over roast.

4. Place the lid on pressure cooker and lock. Set steam release knob to “sealing”. Cook on manual or meat setting (high pressure) for 70 minutes. Allow pressure to release naturally for 20 minutes. Manually release remaining pressure.

5. Remove beef from pressure cooker and shred with 2 forks, discarding any fat. Allow fat to rise in liquid and skim off fat. Add enough liquid mixture back to shredded meat until it is moist but not sodden.