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    Home » Instant Pot

    Instant Pot Shredded Beef (Or Slow Cooker)

    Published: Sep 2, 2022 Updated: Oct 5, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    shredded beef in a bowl with the name of the recipe at the top.
    shredded beef tacos with the name of the recipe at the top.

    This Instant Pot Shredded Beef recipe is bursting with flavor! It's perfect for tacos, nachos, salads, or just kept on hand to be used in recipes throughout the week and is 100% freezer friendly! Or, if you prefer, you can also make it in the slow cooker.

    close up of shredded beef tacos.
    close up of shredded beef tacos.

    Jump to:
    • FAQ's
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storage
    • Substitutions
    • Top tips
    • 📖 Recipe
    • 💬 Comments

    This Instant pot shredded beef recipe will be your new favorite recipe! It's super juicy, tender, quick and easy to prepare, makes enough for a crowd, is freezer-friendly, and full of your favorite Mexican food flavors!

    Plus, it ticks all the boxes because it's naturally:

    • Keto/Low-Carb
    • Paleo
    • Gluten-Free
    • Dairy-Free
    • Grain-Free
    • Whole30

    And one of the best things about this recipe is how easy it is! It can be put in a slow cooker in the morning and be done by dinner time, or made in the Instant Pot in just over an hour - but without sacrificing flavor or tenderness!

    Plus, it's a total crowd-pleaser! When having guests, this is one of my go-to recipes. Well, this recipe and my chimichanga recipe that is 👍

    And if you're looking for more easy dinner recipes, I think you'll love these Keto Pot Roast, Crispy Keto Carnitas, Keto Chimichurri, and Keto Beef Enchiladas recipes.

    Or this Dutch Oven Roast Chicken from Fit As A Mama Bear looks delicious too!

    FAQ's

    What kind of meat is best for shredded beef?

    I recommend using a chuck roast that is nicely marbled for shredded beef. A beef brisket will also become fork-tender and shred well, but I tend to gravitate toward a chuck roast. I don't recommend using an Eye Of Round Roast. For me, this cut always results in drier, tougher shredded beef.

    How long does shredded beef take in an Instant Pot?

    It cooks for 75 minutes in the Instant Pot. It does, however, have to come to pressure (about 10 minutes) and then release the pressure afterward (about 20 minutes), so the TOTAL COOK TIME is 1 hour 45 minutes.

    What's the difference between an Instant Pot and a pressure cooker?

    An Instant Pot is a type of pressure cooker, however, it is much safer and has more functions. A pressure cooker uses the stove for heat and is prone to explosion. An Instant Pot has many safety features so it will not explode and it has its own heating element. It also has other functions, such as saute, slow cooker, rice cooker, and yogurt maker. I always recommend an Instant Pot over a stove-top pressure cooker.

    Ingredients

    ingredients on the countertop with labels.
    ingredients on the countertop with labels.
    • Avocado Oil - For sauteing the onion and browning the meat.
    • 4-5 Lbs Beef Chuck Roast - Look for one that is nicely marbled.
    • Sea Salt And Ground Pepper - To season the meat.
    • Medium Onion - For flavor.
    • Diced Green Chilis - Yummy Mexican flavor!
    • Homemade Seasoning Mix - This consists of spices, vinegar, water, and tomato sauce.

    💭Tip: If you're looking for a shortcut, you can replace the homemade seasoning mix with a packet of taco seasoning, 8 oz. of store-bought taco sauce, and 1 cup of water.

    Instructions

    tomato sauce, water, and spices in mixing bowl with whisk.
    tomato sauce, water, and spices in a mixing bowl with a whisk.

    Step #1: Whisking together the homemade seasoning mix. Set aside.

    sautéed onions in instant pot.
    sautéed onion in an instant pot.

    Step #2: Add some oil to the pot and press the "saute" button. Once hot, add the chopped onion and saute until tender, 3 to 5 minutes.

    onion with browned chuck roast in instant pot.
    onion with browned chuck roast in an instant pot.

    Step #3: Liberally salt and pepper the beef then seer until all the sides are nicely browned.

    💭Tip: Seering the meat locks in the juices and adds TONS of flavor! So I don't recommend skipping this step!

    all ingredients in instant pot before cooking.
    all ingredients are in an instant pot before cooking.

    Step #4: Pour the seasoning mixture over the meat and sauteed onion and cook on high pressure for 75 minutes.

    💭Tip: Keep in mind that tough shredded beef results from under-baking, not overbaking! When you place your fork into the meat and turn, the beef should easily come apart. If this doesn’t happen you need to cook it longer!

    Once it's done cooking, release the pressure by turning the valve to "releasing".

    shredded beef in a bowl with a fork and garnishes.
    shredded beef in a bowl with a fork and garnishes.

    Step #5: Using a slotted spoon, transfer the beef to a large bowl. Shred with 2 forks, return to the pot, and stir in some diced green chilis. Serve.

    Serving suggestions

    close up of shredded beef tacos.
    close-up of shredded beef tacos.

    Serve with sour cream (or dairy-free sour cream), salsa, tomatoes, cilantro, cheese (if you eat dairy), cilantro, and avocado or Best Ever Guacamole.

    You can use it to make shredded beef tacos, quesadillas, piled high over a salad or cauliflower rice, on top of nachos, or simply used in various recipes throughout the week.

    If you're gluten-free and making tacos, quesadillas, or burritos here are some tortilla options to choose from:

    • Paleo Tortillas
    • Soft & Flexible Keto Tortillas
    • or Paleo & Low(er)-Carb Siete Tortillas if you're looking for storebought.

    Or if you're making nachos, here are my favorite tortilla chips:

    • Grain-Free Siete Tortilla Chips for storebought
    • Keto Tortilla Chips from my Keto Breads Cookbook

    Storage

    shredded beef over lettuce with garnishes.
    shredded beef over lettuce with garnishes.
    • Store: Leftover Mexican shredded beef can be stored in the fridge for 3 to 5 days. Be sure to store the shredded beef with its juices to keep it from drying out.
    • Freeze: Store leftovers, along with the juices, in a freezer-safe (preferably airtight) container for up to 3 months.
    • Reheat: Saute in a skillet over medium heat until heated through or broil on a lined sheet pan, along with the juices, for 5 to 8 minutes. If frozen, thaw in the refrigerator before reheating.

    Substitutions

    • If you're looking for a shortcut, you can substitute the seasoning mix (all of the spices, tomato sauce, and vinegar) with a store-bought packet of taco seasoning, 8 oz. of store-bought taco sauce, and 1 cup of water. However, I much prefer to make my own because I have complete control over the ingredients and the overall taste.
    • When choosing a cut of meat, I recommend you use a chuck roast that is nicely marbled. You can use beef brisket, but I tend to gravitate towards a chuck roast. I don't recommend an Eye Of Round roast, as it may turn out dry.

    Top tips

    • Seering the meat locks in the juices and add TONS of flavor. I don't recommend skipping this step.
    • Keep in mind that tough shredded beef results from under-baking, not overbaking! When you place your fork into the meat and turn, the beef should easily come apart. If this doesn’t happen you need to cook it longer!
    • Many people only cook their shredded beef for 60 minutes in the Instant Pot, but I find that 75 minutes makes it extra tender without being so long that it dries out.

    If you've tried this Slow Cooker Or Instant Pot Mexican Shredded Beef or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    close up of shredded beef tacos.

    Instant Pot Shredded Beef (Or Slow Cooker)

    This Instant Pot Shredded Beef recipe is bursting with flavor! It's perfect for tacos, nachos, salads, or just kept on hand to be used in recipes throughout the week and is 100% freezer friendly! Or, if you prefer, I've also included instructions to make it in the slow cooker.
    5 from 5 votes
    Print Pin SaveSaved!
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    Cuisine: American, Mexican
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo, Whole30
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 30 minutes
    Servings: 10 people
    CALORIES :154kcal
    CARBS :6g
    FIBER :1g
    Author: Cassidy Stauffer

    Ingredients

    • 2 tablespoon Avocado Oil - or oil of choice
    • 4-5 Lbs Beef Chuck Roast
    • Sea Salt - as needed, I use about 2 tsp.
    • Ground Pepper - as needed, I use about 1 tsp.
    • 1 Medium Onion - Chopped
    • 4 oz Can of Diced Green Chilis

    Seasoning Mix:

    • 1 Cup Water
    • 1 tsp. Onion Powder
    • ¾ tsp. Garlic Powder
    • 1 ¾ tsp. Sea Salt
    • 2 tsp. Cumin
    • 2 tsp. Paprika
    • 1 tsp. Oregano
    • 2 Tbsp. Chili Powder
    • 8 oz. Tomato Sauce
    • 1 tablespoon Vinegar - white or apple cider
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    Instructions

    Instant Pot:

    • Liberally season the beef with salt and pepper. Set aside.
    • In a large bowl, combine the seasoning mix ingredients. Set aside.
    • Add the oil to the Instant Pot and press the "saute" button. Once hot, add the chopped onion and saute until tender, 3 to 5 minutes.
    • Add more oil if needed, then push the onions aside and add the beef. Seer until all sides of the beef are nicely browned.
    • Pour the prepared seasoning mix over the beef and press "cancel".
    • Place the lid on the Instant Pot and move the valve to "sealing". Cook on high pressure for 75 minutes.
    • Once it's done cooking, release the pressure by moving the valve to "venting".
    • Once the pressure has been released, remove the lid. Using a slotted spoon, transfer the meat to a large bowl and shred it with 2 forks.
    • Return to the pot and stir in the green chilis. Serve with a slotted spoon to drain excess liquid.

    Slow Cooker:

    • Line slow cooker or grease with oil.
    • Liberally season the beef with salt and pepper. Set aside.
    • In a large bowl, combine the seasoning mix ingredients. Set aside.
    • Add the oil to a large pot and heat over medium-high heat. Once hot, add the chopped onion and saute until tender, 3 to 5 minutes. Transfer to the slow cooker.
    • Add more oil if needed, then place the beef into the pot. Seer until all sides of the beef are nicely browned. Transfer to the slow cooker.
    • Pour the seasoning mix over the beef.
    • Cook on low for 9-12 hours or on high for 5-6 hours, or until tender.
    • Using a slotted spoon, transfer the meat to a large bowl and shred with 2 forks.
    • Return to the pot and stir in the green chilis. Serve with a slotted spoon to drain excess liquid.

    Add Your Own Notes

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    Notes

    • Nutrition Facts are for meat only and are for 1/10th of the recipe
    • If you're looking for a shortcut, you can substitute the seasoning mix (all of the spices, tomato sauce, and vinegar) with a store-bought packet of taco seasoning, 8 oz. of store-bought taco sauce, and 1 cup of water. However, I much prefer to make my own because I have complete control over the ingredients and the overall taste.
    • When choosing a cut of meat, I recommend a chuck roast that is nicely marbled. You can use beef brisket, but I tend to gravitate towards a chuck roast. I don't recommend an Eye Of Round roast, as it may turn out dry.
    • Seering the meat locks in the juices and add TONS of flavor. I don't recommend skipping this step.
    • Keep in mind that tough shredded beef results from under-baking, not overbaking! When you place your fork into the meat and turn, the beef should easily come apart. If this doesn’t happen you need to cook it longer!
    • Many people only cook their shredded beef for 60 minutes in the Instant Pot, but I find that 75 minutes makes it extra tender without being so long that it dries out.
    • Leftover beef, along with the juices, can be stored in the fridge for 3 to 5 days or frozen for up to 3 months.

    Nutrition

    Serving: 1/10th of recipe | Calories: 154kcal | Carbohydrates: 6g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 264mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 696IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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      Recipe Rating




    1. Dee says

      July 07, 2013 at 7:39 pm

      How many servings does this make? Looks great!!

      Reply
      • Cassidy says

        July 10, 2013 at 3:38 am

        Hi Dee!

        This makes approximately 10 servings. Hope this helps!
        -Cassidy

        Reply
    2. Jason says

      June 13, 2013 at 9:07 pm

      5 stars
      These look great. I'll have to add them to next week's menu.

      Reply
    3. Crystal says

      May 21, 2013 at 6:54 pm

      Yummy! Just bookmarked! Please feel free to share with our G+ Community, The Crock Pot Crowd. We welcome posts and recipes from bloggers! 🙂

      http://bit.ly/Zmy5vZ

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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