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.
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
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.
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.
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
- 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
Step #1: Whisking together the homemade seasoning mix. Set aside.
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.
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!
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".
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
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
- 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!
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📖 Recipe
Instant Pot Shredded Beef (Or Slow Cooker)
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
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
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
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
Dee says
How many servings does this make? Looks great!!
Cassidy says
Hi Dee!
This makes approximately 10 servings. Hope this helps!
-Cassidy
Jason says
These look great. I'll have to add them to next week's menu.
Crystal says
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