• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eating in an Instant
  • Home
  • Recipes
  • About
  • Instant Pot How-To
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Instant Pot How-To
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Instant Pot How-To
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Instant Pot Beef Recipes » Instant Pot Mexican Shredded Beef

    Instant Pot Mexican Shredded Beef

    Published: Jan 13, 2023 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Instant Pot Mexican Shredded Beef recipe makes tender, flavorful shredded beef. This Mexican-style shredded beef makes a great filling for tacos, burritos, and more!

    Instant Pot Mexican shredded beef on a white plate with two forks.

    Instant Pot Mexican shredded beef is tender, flavorful beef that's so easy to make! This easy recipe takes about an hour to make.

    It's great for meal prep, can be made into a freezer meal, and it makes a great filling for tacos, burritos, quesadillas, and more!

    How to make Instant Pot Mexican shredded beef

    Diced white onion in an instant pot inner pot.

    Step 1: Add the diced onion to the Instant Pot inner pot.

    Stew meat on top of diced onion in an instant pot.

    Step 2: Add the chuck roast pieces to the Instant Pot inner pot.

    Minced garlic on top of beef stew pieces in an instant pot.

    Step 3: Add the garlic on top of the beef stew meat.

    Spice mixture and chipotles in adobo on top of beef stew meat.

    Step 4: Add the chipotles peppers and spices on top of the meat.

    Beef broth around Mexican shredded beef ingredients in an Instant pot.

    Step 5: Pour the broth around the beef pieces.

    Step 6: Close and lock the lid. Press manual high pressure and adjust the cooking time to 25 minutes.

    Step 7: Let the pressure release naturally for 20 minutes. Release any remaining pressure and unlock the lid.

    Step 8: Remove the beef, and shred.

    Shredded Mexican beef in an Instant Pot.

    Step 9: Return the shredded beef to the liquid.

    Step 10: For a thicker, birria-like filling, sauté for 15 minutes.

    Enchiladas filled with Mexican shredded beef.

    Serving suggestions

    This shredded beef can be used in so many ways! It makes a fantastic filling for tacos, burritos, enchiladas, quesadillas, and more!

    A plate of Instant Pot Mexican shredded beef next to a bowl of cilantro.

    Can I freeze Mexican shredded beef?

    You can! The beef can be frozen either before or after cooking.

    Freeze before cooking

    To freeze before cooking, add the roast pieces, spice mixture, onion, and garlic to a freezer-safe container. Freeze for up to 3 months.

    When you're ready to cook, let it thaw in the refrigerator. Add the thawed mixture to the Instant Pot inner pot along with the beef broth.

    Cook as-directed.

    Freeze after cooking

    To freeze after cooking, cook as directed. Let it cool to room temperature and place in a freezer-safe container. Freeze for up to 3 months.

    Storage

    Store any leftover Mexican shredded beef in an airtight container in the refrigerator. The beef will keep for up to 4 days when properly stored.

    More Instant Pot beef recipes!

    • Dish of beef machaca next to queso blanco and pico de gallo.
      Instant Pot Beef Machaca
    • A dish of carne guisada with cilantro on top of it.
      Instant Pot Carne Guisada
    • Blue plate with ropa vieja and white rice.
      Instant Pot Ropa Vieja
    • White bowl of Instant Pot beef and noodles with a silver spoon in it.
      Instant Pot Beef and Noodles

    If you’ve tried this Instant Pot Mexican shredded beef 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!

    Instant Pot Mexican shredded beef on a white plate with two forks.

    Instant Pot Mexican Shredded Beef

    Instant Pot Mexican shredded beef recipe makes tender, flavorful shredded beef.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Mexican
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Pressure Release: 20 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 servings
    Calories: 273kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    Ingredients

    Beef

    • 1 ½ cups diced yellow or white onion
    • 3 pounds beef stew meat
    • 6 cloves garlic cloves minced
    • 2 canned chipotle peppers in adobo sauce
    • 2 tablespoons ancho chile powder
    • 2 tablespoons dried oregano
    • 1 tablespoon smoked paprika
    • 2 teaspoons ground cumin
    • 2 teaspoons kosher salt
    • 1 teaspoon ground black pepper
    • 1 ½ cups reduced-sodium beef broth
    • Salt and pepper

    Instructions

    • Add the diced onion to the Instant Pot inner pot.
    • Add the stew meat to the Instant Pot inner pot on top of the onion.
    • Sprinkle the minced garlic over the beef stew meat.
    • Add the chipotles in adobo and spices on top of the stew meat.
    • Pour the broth around the beef pieces.
    • Close and lock the lid.
    • Press manual high pressure and adjust the cooking time to 25 minutes.
    • Let the pressure release naturally for 20 minutes.
    • Release any remaining pressure and unlock the lid.
    • Remove the beef, and shred.
    • Return the shredded beef to the liquid.
    • For a thicker, birria-like filling, sauté for 15 minutes.

    Notes

    • Onion: White or yellow onion works well. 
    • Beef stew meat: You could also cube boneless beef chuck roast or a similar cut of beef. 
    • Canned chipotle peppers in adobo sauce: If you'd like to add more spice to the meat, add a few tablespoons of the adobo sauce along with the peppers. 
    • Salt: Kosher or sea salt works well. If you're using table salt, use 1 teaspoon. 
    • Beef broth: For a lower-sodium recipe, use no salt broth. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 273kcal | Carbohydrates: 7g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 795mg | Potassium: 810mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1054IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 5mg
    Tried this recipe?Leave me a comment below to let me know!
    « Instant Pot Hungarian Goulash
    Instant Pot Unstuffed Cabbage Rolls »

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello!

    Hi! I'm Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will get you eating in an instant!

    30 Minute (or Less) Dinner Recipes

    • A white bowl with creamy Instant Pot mac and cheese with a fork in it.
      Creamy Instant Pot Macaroni and Cheese
    • BBQ sloppy Joe next to potato chips.
      Instant Pot BBQ Sloppy Joes
    • Instant Pot Chicken Parmesan Pasta
    • A black plate with Olive Garden chicken pasta on it.
      Instant Pot Olive Garden Chicken Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022