Chipotle Shredded Beef {Instant Pot}

Name: Chipotle Shredded Beef {Instant Pot}
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 -5 cups
Ingredients: 3 lb beef chuck roast; 2 tablespoons olive oil; 1 chipotle in adobo; 1 tablespoon adobo sauce; 2 teaspoons dried cumin; 2 teaspoons dried oregano; 2 teaspoons salt; 1 teaspoon black pepper; 1/2 teaspoon chili powder; 1 cup lightly packed fresh cilantro; 1 onion; 1 green bell pepper; 1 cup water

User Reviews

4.9

21 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
4 -5 cups
Calories
279 kcal
Course
Main Course
Cuisine
Mexican

Chipotle Shredded Beef {Instant Pot}

Heidi Pena

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Tender and flavorful, this pressure cooker Chipotle Shredded Beef has just the right amount of spice and is perfect for tacos or burritos. And you can’t beat the cooking time!

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Ingredients

Servings

3 lb beef chuck roast
2 tablespoons olive oil
1 chipotle in adobo chopped (seeds removed for less heat)
1 tablespoon adobo sauce from the chipotle with adobo can
2 teaspoons dried cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon chili powder
1 cup lightly packed fresh cilantro roughly chopped
1 onion peeled and quartered
1 green bell pepper seeded and cut into large chunks
1 cup water

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Instructions

Salt and pepper the roast generously.
Press sauté on the Instant Pot and add the olive oil. Brown the roast on both sides, 3-4 minutes per side, or until completely browned.
If needed, remove the roast and drain any oil or fat. Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, salt, pepper, and chili powder. Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot.
Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
Remove the meat from the Instant Pot and let it rest for 5 minutes. Discard the veggies, reserving the liquid.
Shred the meat with 2 forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.

Notes

adapted from food.com
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Show Details

Serving 1/8 of recipe Calories 279kcal (14%) Carbohydrates 4g (1%) Protein 37g (74%) Fat 14g (22%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Trans Fat 0g Cholesterol 113mg (38%) Sodium 654mg (27%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4-5 cups

Amount Per Serving

Calories 279 kcal

% Daily Value*

Serving	1/8 of recipe
Calories	279kcal	14%
Carbohydrates	4g	1%
Protein	37g	74%
Fat	14g	22%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Trans Fat	0g	0%
Cholesterol	113mg	38%
Sodium	654mg	27%
Fiber	1g	4%
Sugar	1g	2%