Easy and Delicious Instant Pot Mexican Shredded Beef

Hands down one of our family’s favorite recipes, this instant pot shredded beef is delicious, easy to prepare, and comes together quickly, making it the perfect dinner for busy weeknights!

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We love taco night in this household. And really, what’s not to love? They are quick, easy, and definitely a crowd pleaser.

I often use my Instant Pot or Crockpot to make bulk shredded chicken for the week. It honestly is so versatile and works great for meal prep, making it the perfect a weeknight meal. So, it was high time I made a beef version, right? And better yet, this taco shredded beef makes some of the most delicious tacos out there.

Give this easy recipe a try! I promise it will soon be one of your go-to, quick meals that the whole family will love.

Quick Recipe Snapshot

TOTAL TIME: You’ll need about 1 hour for the Instant Pot to work it’s magic!
SERVES: I find this recipe makes plenty for my family of 4. You can easily double it if you’re serving a crowd (or some extra hungry folks!)
STORAGE: Store leftovers in an airtight container in the fridge for up to 4 days.
BEST SERVED WITH: We often pair this with homemade flour tortillas for an easy taco night. I also love to top it with shredded cheese and my no cilantro pico de gallo!

Step by Step Instructions

1. Turn your electric pressure cooker to the sauté setting and allow it to come up to heat.
2. Add one tablespoon of butter to the hot Instant Pot and allow it to melt. Add the roast and sear it for a couple minutes on each side until it turns brown. Flip until all sides are browned.
3. Once the roast is browned on all sides, add in 1 cup of beef broth or water.
4. Sprinkle 1 packet of taco seasoning over top of the roast.
5. Set the Instant Pot to HIGH pressure and set the timer for 60 minutes. Place the lid on and set the vent to SEAL. It takes approximately 15 minutes for the Instant Pot to come to full pressure, at which point the timer will start to countdown.
6. Once the time is up, allow the Instant Pot to do a natural release of any remaining pressure. This will take about 10 minutes.
7. Allow the roast to cool and then using tongs or two large forks, shred and add to a large bowl. You can further season the beef with a squeeze of lime juice, if you prefer.
8. Serve and enjoy!

Recipe FAQs

Crock Pot Instructions

This shredded beef roast also works perfectly when made in a slow cooker. To cook it in the crockpot, you will go through a similar method.

1. In a hot skillet, melt butter and sear the beef for about 2 minutes on each side or until nicely browned.
2. Once browned, place roast into the slow cooker. Sprinkle with seasoning and add 1 cup of broth or water.
3. Add lid to the slow cooker and set to cook on LOW for 6-8 hours.
4. Once the time is up, remove roast to a large pan and use a fork to shred.

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Best Instant Pot Mexican Shredded Beef

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Rachael
• Total Time: 1 hour 20 minutes

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Description

Hands down one of our family's favorite recipes, this instant pot shredded beef is delicious, easy to prepare, and comes together quickly, making it perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 2–3 lb chuck roast
• 1 packet taco seasoning
• 1 cup beef broth or water

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Instructions

1. Turn your electric pressure cooker to the sauté setting and allow it to come up to heat.
2. Add one tablespoon of butter to the hot Instant Pot and allow it to melt. Add the roast and allow it to sear for a couple minutes on each side until it turns brown. Flip until all sides are browned.
3. Once the roast is browned on all sides, add in 1 cup of beef broth or water.
4. Sprinkle 1 packet of taco seasoning over top of the roast.
5. Set the Instant Pot to HIGH pressure and set the timer for 60 minutes. Place the lid on and set the vent to SEAL. It takes approximately 15 minutes for the Instant Pot to come to full pressure, at which point the timer will start to countdown.
6. Once the time is up, allow the Instant Pot to do a natural release of any remaining pressure. This will take about 10 minutes.
7. Allow the roast to cool and then using tongs or two large forks, shred and add to a large bowl. You can further season the beef with a squeeze of lime juice, if you prefer.
8. Serve over tortilla chips, on tortillas, in burrito bowls… whatever your heart desires! Yum.

Notes

• • Broth: If you don’t have beef broth on hand, chicken broth, veggie broth, or water will also work just fine. You could also use homemade bone broth, which I love!
  • Cuts of Meat: I prefer to use chuck roast for this recipe, but you could also use different cuts of meats like rump roast, sirloin, or even flank steak.
  • Taco Seasoning: Packaged taco seasoning is definitely convenient; however you can easily make your own by combining spices like chili powder, garlic powder, onion powder, cumin, and salt.
  • Cooking from Frozen: Follow the same instructions with two variations: skip the searing, and add 20-30 minutes of extra cooking time.
  • Serving Ideas: This shredded beef works well over nachos, or in tacos or homemade burrito bowls. Serve it up with a side of fresh pico de gallo and homemade flour tortillas for the ultimate taco night.
  • Storage: Shredded beef stores well in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. 

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• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dinner

If you enjoyed this delicious recipe, I would love it if you came back to leave a comment and a 5 star rating! Tag me on Instagram with your creations @ourhandcraftedhomeblog.

rachael