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.
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!
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
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.
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.
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Instant Pot Beef Machaca
Equipment
Ingredients
- 2 ½ pounds boneless beef chuck roast
- 1 large white or yellow onion diced
- 4 ounce can chopped green chilies
- 3/4 cup reduced-sodium beef broth
- 2 tablespoons Better than Beef bouillon
- 1 teaspoons dry mustard
- 4 cloves garlic minced
- 1 teaspoon Adobo seasoning
- 1/2 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
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Huge hit! This will be our new Taco Tuesday go to.
Yay! I’m glad that you liked it!