Description
Tender, juicy Instant Pot Mexican Shredded Beef made with chuck roast, bold spices, and chipotle. Ready in just over an hour—perfect for tacos, bowls, and meal prep.
Ingredients
2 Tablespoons olive oil
3 pound chuck roast cut into 3 pieces
1 yellow onion sliced
8 cloves garlic pressed or minced
1 Tablespoon cumin
2 teaspoons Morton kosher salt
2 teaspoons oregano
2 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon chili powder
1/2 cup beef broth or stock
1/4 cup apple cider vinegar
2 Tablespoons honey
2 Tablespoons worcestershire
1-2 chipotle peppers chopped, plus adobo sauce
1 (4 ounce) can green chiles
1 lime juiced
Instructions
1. Review all recipe notes and instructions before beginning.
2. Select the “Sauté” mode on the Instant Pot. Add the olive oil. Once the oil is hot, brown the meat on each side.
3. Add the onions, garlic, cumin, salt, oregano, paprika, pepper, and chili powder. Sauté for 1-2 minutes.
4. Deglaze the pan with the beef stock, scraping any brown bits off the bottom of the pot.
5. Add the vinegar, honey, Worcestershire, chipotle peppers, chilies, and lime juice.
6. Select “Pressure Cook” and “High Pressure” and set the timer for 70 minutes. Quick release immediately after the timer goes off.
7. Remove the beef and onions from the pot. Use a measuring cup or ladle to pour some of the drippings over the meat. Use two forks to shred the beef. Add more drippings as needed.
Notes
Cut chuck roast into large chunks for even cooking. Adjust chipotle to your spice preference. Add a splash of drippings when reheating for moisture.
- Prep Time: 10 mins
- Cook Time: 70 mins
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 388
- Sugar: 7g
- Sodium: 815mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 117mg
Keywords: Instant Pot Mexican Shredded Beef, shredded beef tacos, beef for burritos