Instant Pot Mexican Shredded Beef

For all of you Instant Pot lovers this Instant Pot Mexican Shredded Beef is insanely good. I have a confession to make ..I had my instant pot for over a year before I started using it regulary. Why you ask?? Well.. that little magical pot scared a bejesus out of me . The first few time I used it and I heard it start building pressure I wouldn’t let anyone into the kitchen for fear of it blowing up and killing someone in the process. So, I packed that little baby back up and it sat on a shelf for about a year.  Then I got brave again and decided to face my fears and learn how to use it. Now, I don’t know why I didn’t embrace it sooner. I use it one to two times a week , such a time saver that I love.

We love any and all mexican food at my house. This mexican shredded beef is a recipe I have made for many years and I just adapted it to the Instant Pot. My old way of cooking this took me half the day slow cooking on the stove top. The cook time of this meat is a little longer than you expect but it comes out falling apart and so easy to shred. This beef is really versitale and can used any way you like. It’s good tortillas but can be used in burittos, nachos , enchiladas and any type of casserole. You can’t have mexican food without chips and salsa so check out my Easy Fresh Salsa.

This isn’t really a throw everything in the pot and turn it on kind of recipe. Start off by hitting the saute button and add the olive oil and let the pot get nice and hot. Sear the roast for 5 minutes on each side and take it out and set aside. Add chopped onions , bell pepper and minced garlic to the pot and cook them until they begin to gt soft.

Once the veggies are soft add the can of chicken broth and stir the botom to get the good stuff off the bottom of the pan. Now add the wine and spices. Then add the chopped and seeded jalapeno, Rotel Tomato  and juice from a lime, stir it good. Add roast to the mixture and place the lid on, make the pressure knob is set to seal. Hit the meat button and set the timer to 110 minutes and walk away.Once the cooking time is done allow a natural release for 15-20 minutes. Then carefully do a quick release to open the lid.  The roast is ready to shred!

Enjoy!

Instant Pot Mexican Shredded Beef

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Ingredients

  

• 3 Pound Beef Roast- I used a Chuck Roast
• 2 Tablespoons Olive Oil
• 1 onion diced
• 1 bell pepper diced
• 1 teaspoon minced garlic
• 1 14.5 oz Beef Broth
• 1 cup red wine any will do
• 1 10 oz can tomatoes and chilies Ro-tel
• 2 tablespoons Chili Powder
• 1 Tablespoon Cumin
• 1 Teaspoon Garlic Powder
• 1 1/2 Teaspoon Chipotle Chile Pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Jalapeno deseeded and diced
• 2-3 tablespoons diced cilantro
• 1 large lime juiced

Instructions

 

• Hit the saute button on your instant pot and add the oil to heat up
• Once the pot is hot sear to roast on each side for 5 minutes each-during this process chop all of your veggies and measure your spices
• Take the roast out and set aside
• Add onions , bell pepper and garlic. Cook until they are tender
• Add the beef brooth , stirring to get all the goodness off the bottom
• Add wine and can of tomatoes with juice
• Add all the spices and give it a good stir
• Add the diced jalapeno , cilantro and Lime juice
• Add the Roast back to the Pot
• Place the Lid and make the pressure knob is set to seal
• Hit the meat button and set the timer to 110 minutes
• Once the cooking time is done allow a natural release for 15-20 minutes. Then carefully do a quick release to open the lid
• Carefully remove the roast from the pot and shred it . It should be falling apart
• Pour all the broth from cooking into a bowl
• Place the shredded beef back into the pot to keep warm
• Moisten the meat with a little of the broth from cooking and some of the cooks veggies
• Discard remaining broth or save for later use
• Serve meat on tortillas , nachos, burittos, enchildas, or my itself

Tried this recipe?Let us know how it was!