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    Home » Instant Pot Beef Recipes » Instant Pot Beef Machaca

    Instant Pot Beef Machaca

    Published: Jan 20, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Instant Pot beef machaca is the best filling for tacos, burritos, and nachos! This easy recipe turns chuck roast into the most flavorful shredded beef.

    Dish of beef machaca with a large meat fork in it.

    Beef machaca may be my favorite taco filling. I first had it at a little restaurant in Arizona, and it was love at first bite.

    When we moved from Arizona, I had to learn how to make it for myself. This Instant Pot beef machaca recipe is my version of that meat.

    The beef is super tender and crazy flavorful. The pressure cooker helps to really lock in all of the flavors while also making the beef fall-apart tender.

    And, not only is it great in tacos, it’s fantastic in burritos, on top of nachos, or on a tostada!

    Instant pot beef machaca in a white dish.

    Ingredient notes

    • Beef chuck roast: You can use a similar cut of beef, like a shoulder roast or arm roast, in this recipe.
    • Onion: You’ll need about 1.5 cups of diced onion. I like to use a sweet white or sweet yellow onion.
    • Green chilies: I use mild green chilies, but you can use hotter chilies for more kick.
    • Beef broth: I like to use reduced-sodium broth to better control the salt level. You can use regular or no salt if you prefer.
    • Dry mustard: I use ground dry mustard powder in this recipe.
    • Adobo seasoning: You’ll need the Adobo seasoning blend with cumin and garlic (I use Goya).
    • Salsa: I use a mild, chunky garden salsa, but you can use medium or hot if you prefer.

    How to make Instant Pot beef machaca

    Beef chuck roast in an instant pot inner pot.

    Place beef in inner pot. Top roast with onion slices, green chilies, beef broth, bouillon, mustard, garlic, and Adobo seasoning.

    Close and lock the lid. Turn the pressure release valve to SEALING.

    Cook. Let the pressure release naturally 15 minutes. Carefully turn the pressure release valve to VENTING to release any remaining pressure.

    Remove the beef and shred with two forks. Mix beef and salsa into the cooking liquid.

    Dish of beef machaca next to queso blanco and pico de gallo.

    Freezer meal directions

    Place all of the ingredients except the salsa in a freezer-safe container. Seal and freeze.

    To use, thaw in the refrigerator. Add the contents of the container to the Instant Pot inner pot.

    Continue with the recipe as-written beginning at step 3. You will need to have salsa on-hand when you cook the beef.

    Serving suggestions

    Beef machaca makes a great filling for tacos, burritos, or quesadillas. It’s also delicious on in nachos or on a tostada.

    I like to serve it topped with pico de gallo, guacamole, and queso fresco.

    More Instant Pot recipes!

    • Instant Pot Tacos al Pastor
    • Instant Pot Café Rio Sweet Pork
    • Instant Pot Pork Tinga
    • Instant Pot Shredded Beef Tacos

    If you’ve tried this Instant Pot Beef Machaca recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can follow me on PINTEREST or FACEBOOK even more delicious food.

    Dish of beef machaca with a large meat fork in it.

    Instant Pot Beef Machaca

    Super tender, super flavorful shredded Instant Pot beef machaca recipe.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Pressure Release: 15 minutes
    Total Time: 1 hour 20 minutes
    Servings: 8 servings
    Calories: 280kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    Ingredients

    • 2 ½ pounds boneless beef chuck roast
    • 1 large white or yellow onion diced
    • 4 ounce can chopped green chilies
    • ¾ cup reduced-sodium beef broth
    • 2 tablespoons Better than Beef bouillon
    • 1 teaspoons dry mustard
    • 4 cloves garlic minced
    • 1 teaspoon Adobo seasoning
    • ½ teaspoon ground black pepper
    • 1 cup salsa

    Instructions

    • Place beef in the inner pot.
    • Top roast with onion, green chilies, beef broth, bouillon, mustard, garlic, Adobo seasoning, and black pepper.
    • Close and lock the lid.
    • Turn the pressure release valve to SEALING.
    • Press MANUAL high pressure and adjust the time to 45 minutes.
    • Let the pressure release naturally 15 minutes.
    • Carefully turn the pressure release valve to VENTING to release any remaining pressure.
    • Remove the beef and shred with two forks.
    • Mix beef and salsa into the cooking liquid.

    Notes

    • Beef chuck roast: You can use a similar cut of beef, like a shoulder roast or arm roast, in this recipe.
    • Onion: You'll need about 1.5 cups of diced onion. I like to use a sweet white or sweet yellow onion.
    • Green chilies: I use mild green chilies, but you can use hotter chilies for more kick.
    • Beef broth: I like to use reduced-sodium broth to better control the salt level. You can use regular or no salt if you prefer. 
    • Dry mustard: I use ground dry mustard powder in this recipe.
    • Adobo seasoning: You'll need the Adobo seasoning blend with cumin and garlic (I use Goya). 
    • Salsa: I use a mild, chunky garden salsa, but you can use medium or hot if you prefer. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 280kcal | Carbohydrates: 5g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 447mg | Potassium: 637mg | Fiber: 1g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 3mg
    Tried this recipe?Leave me a comment below to let me know!
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    Reader Interactions

    Comments

    1. Jessica

      January 29, 2022 at 8:46 pm

      5 stars
      Huge hit! This will be our new Taco Tuesday go to.

      Reply
      • Kate

        January 29, 2022 at 8:48 pm

        Yay! I'm glad that you liked it!

        Reply

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