Instant Pot Shredded Beef Tacos recipe turns beef roast into a delicious taco dinner with just 4 pantry staple ingredients.
Electric pressure cookers (multicookers) are a great way to make delicious tacos!
This Instant Pot shredded beef taco recipe turns a piece of chuck roast and 3 other ingredients into a flavorful, tender beef filling that’s fantastic in tacos.
How to make shredded beef tacos
Place the meat in the Instant Pot inner pot. Sprinkle with taco seasoning.
Pour the salsa and beef broth around the meat.
Close and lock the lid. Turn the pressure release valve to SEALING.
Press MANUAL HIGH pressure and adjust the time to 30 minutes. Let the pressure release naturally for 15 minutes.
Turn the pressure release valve to VENTING to release any remaining pressure. Use two forks to shred the meat.
Tips
- Beef: You can use a similar cut of beef, like an arm roast or a rump roast.
- Taco seasoning: You can use packets or make your own with this taco seasoning recipe.
- Salsa: You can use mild, medium, or hot depending on how much heat you’d like your tacos to have.
- Beef broth: I like to use reduced-sodium broth in this recipe. You can use no salt or regular broth or stock if you prefer.
- Serving suggestions: I have a section with topping ideas and serving suggestions just below.
Serving suggestions
>>Serving: This shredded beef is great in hard or soft shelled tacos. It also works really well for nachos, tostadas, enchiladas, and burritos.
>>Toppings: Some topping ideas are fresh cilantro, pico de gallo, guacamole, and queso fresco (or another type of cheese).
How to make this a freezer meal
Add the cut up chuck roast, taco seasoning, salsa, and beef broth to a freezer-safe resealable container. Seal and freeze.
More delicious Instant Pot taco recipes!
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Instant Pot Shredded Beef Tacos
Equipment
Ingredients
- 3 pounds boneless beef chuck roast fat trimmed and cut into 2” pieces
- 3 tablespoons taco seasoning
- 1 cup tomato-based salsa
- ½ cup reduced-sodium beef broth
Instructions
- Place the meat in the Instant Pot inner pot.
- Sprinkle with taco seasoning.
- Pour the salsa and beef broth around the meat.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL HIGH pressure and adjust the time to 30 minutes.
- Let the pressure release naturally for 15 minutes.
- Turn the pressure release valve to VENTING to release any remaining pressure.
- Use two forks to shred the meat.
Notes
- Beef: You can use a similar cut of beef, like an arm roast or a rump roast.
- Taco seasoning: You can use packets or make your own with this taco seasoning recipe.
- Salsa: You can use mild, medium, or hot depending on how much heat you'd like your tacos to have.
- Beef broth: I like to use reduced-sodium broth in this recipe. You can use no salt or regular broth or stock if you prefer.
- Serving suggestions: I have a section with topping ideas and serving suggestions above the recipe.
- Nutrition values are estimates.
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