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 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
Step 1: Add the diced onion to the Instant Pot inner pot.
Step 2: Add the chuck roast pieces to the Instant Pot inner pot.
Step 3: Add the garlic on top of the beef stew meat.
Step 4: Add the chipotles peppers and spices on top of the meat.
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.
Step 9: Return the shredded beef to the liquid.
Step 10: For a thicker, birria-like filling, sauté for 15 minutes.
Serving suggestions
This shredded beef can be used in so many ways! It makes a fantastic filling for tacos, burritos, enchiladas, quesadillas, and more!
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.
Instant Pot Mexican Shredded Beef
Equipment
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.
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