This Keto 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.
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.
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.