Instant Pot Mexican Shredded Beef
Are you ready to dive into a world of flavor that will leave your taste buds dancing? This Instant Pot Mexican Shredded Beef recipe is not only a game-changer but also a lifesaver for busy weeknights. With tender, juicy beef infused with a medley of spices, you’ll be able to whip up delicious tacos, burritos, or bowls in no time. Plus, the Instant Pot makes it incredibly easy, allowing you to achieve deep flavors without spending hours in the kitchen.
Why You’ll Keep Making It
This dish is the epitome of convenience and flavor. The Instant Pot cuts down cooking time significantly while ensuring that the beef becomes wonderfully tender. You can serve it in various ways—tacos, salads, or even on its own with a side of rice. The flavor profile is rich, thanks to the combination of spices and citrus that enhance the beef’s natural taste. Once you make this Instant Pot Mexican Shredded Beef, it will quickly become a staple in your meal rotation.
What to Buy
To make this incredible dish, gather the following ingredients:
- 2 Tbsp avocado oil – For sautéing the beef and enhancing the flavor.
- 3 to 4 pounds beef chuck roast – Cut into large chunks for even cooking.
- 1 Tbsp chili powder – Adds a warm, spicy kick.
- 2 tsp ground paprika – For a smoky flavor and vibrant color.
- 2 tsp dried thyme – Introduces an earthy undertone.
- 1 tsp sea salt – Enhances all the flavors.
- 1/2 red onion – Chopped for added sweetness and depth.
- 4 cloves garlic – Minced to infuse aromatic goodness.
- 2 cups beef bone broth – For a rich base and moisture.
- 1 cup orange juice – Provides acidity and a hint of sweetness.
- 2 Tbsp coconut sugar (optional) – Balances the flavors with a touch of sweetness.
- 2 Tbsp fresh lime juice – Brightens up the dish with freshness.
Must-Have Equipment
Before you get started, make sure you have the following tools on hand:
- Instant Pot – The star of the show that cooks your beef to perfection.
- Cutting board – For chopping the beef and vegetables.
- Sharp knife – To ensure easy and precise cutting.
- Measuring spoons – For accurate ingredient measurements.
- Wooden spoon – For stirring and mixing the ingredients.
- Serving dishes – To present your delicious shredded beef.
Make Instant Pot Mexican Shredded Beef: A Simple Method
Follow these easy steps to create your mouthwatering Instant Pot Mexican Shredded Beef:
Step 1: Sauté the Beef
Begin by setting your Instant Pot to the “Sauté” mode. Add the avocado oil and allow it to heat up. Once hot, add the beef chunks in batches, browning them on all sides. This step helps to develop a rich flavor. Remove the beef and set it aside.
Step 2: Cook the Aromatics
In the same pot, add the chopped red onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes. Make sure to scrape any browned bits from the bottom of the pot for extra flavor.
Step 3: Add the Spices
Sprinkle in the chili powder, ground paprika, dried thyme, and sea salt. Stir well to combine, allowing the spices to toast slightly for about a minute.
Step 4: Incorporate the Liquids
Pour in the beef bone broth and orange juice, stirring to combine. If you’re using coconut sugar, add it now to balance out the acidity of the orange juice.
Step 5: Bring Back the Beef
Return the browned beef chunks to the pot, ensuring they are submerged in the liquid. This will help them become tender and juicy.
Step 6: Pressure Cook
Close the lid of the Instant Pot, ensuring the valve is set to sealing. Set it to “High Pressure” for 60 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes before quick releasing any remaining pressure.
Step 7: Shred and Serve
Open the pot and carefully remove the beef chunks. Use two forks to shred the meat, then return it to the pot and mix it with the sauce. Drizzle in the fresh lime juice for a burst of flavor.
Customize for Your Needs
This Instant Pot Mexican Shredded Beef recipe is versatile and can be customized to suit your taste:
- Heat Level: Adjust the chili powder or add diced jalapeños for an extra kick.
- Sweetness: Omit the coconut sugar if you prefer a savory-only flavor.
- Herbs: Swap out the thyme for oregano or cumin for a different flavor profile.
- Vegetables: Add bell peppers, carrots, or corn for added nutrition and texture.
Troubleshooting Tips
Here are some common concerns and solutions:
- Beef is Tough: Ensure you cooked the beef for the full time and allowed for a natural pressure release, which helps it become tender.
- Too Much Liquid: If the dish is too watery, use the sauté function after shredding the beef to reduce the liquid.
- Flavor is Off: Taste and adjust with more salt, lime juice, or spices until it suits your palate.
- Burn Warning: If you see a burn warning, ensure the pot is deglazed properly after sautéing and there’s enough liquid.
Save It for Later
This Instant Pot Mexican Shredded Beef is perfect for meal prep! Here’s how to store it:
You can refrigerate any leftovers in an airtight container for up to 5 days. To freeze, allow the beef to cool completely before transferring it to a freezer-safe container. It will keep well for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until warmed through.
Instant Pot Mexican Shredded Beef Q&A
Can I use a different cut of beef?
Absolutely! While chuck roast is ideal for shredding, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly.
What can I serve with this shredded beef?
This dish is incredibly versatile. Serve it in tacos, burritos, or over rice and beans. You can also top salads or nachos with it for a delicious meal.
How do I reheat the shredded beef?
The best method is to reheat it on the stovetop with a splash of beef broth or water to keep it moist. Alternatively, you can microwave it in short intervals, stirring to ensure even heating.
Can I make this recipe without an Instant Pot?
Yes! You can adapt this recipe for a slow cooker by following the same steps and cooking on low for 6-8 hours or high for 4-5 hours until the beef is tender.
Save & Share
If you love this Instant Pot Mexican Shredded Beef recipe, don’t forget to share it with your friends and family! Social media is a great way to spread the joy of cooking and delicious meals. Tag your creations and let everyone know how easy and tasty this recipe is!
Now that you have the tools, tips, and tricks to make the best Instant Pot Mexican Shredded Beef, it’s time to roll up your sleeves and get cooking! This dish is sure to impress anyone at your table, making it a must-try for your next gathering or family dinner. Embrace the flavors, enjoy the process, and savor every bite of this delightful dish!
Instant Pot Mexican Shredded Beef
Ingredients
Equipment
Method
- Step 1: Sauté the Beef - Set your Instant Pot to 'Sauté' mode. Add avocado oil and heat. Brown beef chunks on all sides, then remove.
- Step 2: Cook the Aromatics - In the same pot, add red onion and garlic. Sauté until onion is translucent, about 3-4 minutes.
- Step 3: Add the Spices - Sprinkle in chili powder, paprika, thyme, and salt. Stir to combine and toast for about a minute.
- Step 4: Incorporate the Liquids - Pour in beef broth and orange juice. Add coconut sugar if using.
- Step 5: Bring Back the Beef - Return the browned beef to the pot, ensuring it is submerged in the liquid.
- Step 6: Pressure Cook - Close the lid, set to 'High Pressure' for 60 minutes, and let pressure release naturally for 10-15 minutes.
- Step 7: Shred and Serve - Remove beef, shred it with forks, return to pot, and mix with sauce. Drizzle fresh lime juice before serving.
Notes
- Store leftovers in an airtight container for up to 5 days.
- Freeze for up to 3 months; thaw in the refrigerator overnight.
- Reheat on the stovetop with a splash of broth to keep moist.
