Go Back
Homemade Instant Pot Mexican Shredded Beef photo

Instant Pot Mexican Shredded Beef

This Instant Pot Mexican Shredded Beef is a flavor-packed delight! Perfect for tacos, burritos, or bowls, it’s a weeknight lifesaver!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

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 unit 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.

Equipment

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Wooden spoon
  • Serving Dishes

Method
 

Instructions:
  1. 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.
  2. Step 2: Cook the Aromatics - In the same pot, add red onion and garlic. Sauté until onion is translucent, about 3-4 minutes.
  3. Step 3: Add the Spices - Sprinkle in chili powder, paprika, thyme, and salt. Stir to combine and toast for about a minute.
  4. Step 4: Incorporate the Liquids - Pour in beef broth and orange juice. Add coconut sugar if using.
  5. Step 5: Bring Back the Beef - Return the browned beef to the pot, ensuring it is submerged in the liquid.
  6. Step 6: Pressure Cook - Close the lid, set to 'High Pressure' for 60 minutes, and let pressure release naturally for 10-15 minutes.
  7. 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.