Instant Pot Mexican Shredded Beef
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
290 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Mexican Shredded Beef
Description
This recipe uses an Instant Pot to cook beef chunks seasoned with chili powder, cumin, garlic powder, onion, oregano, salt, and pepper. After seasoning, the beef is seared in oil to develop a flavorful crust, which enhances the overall taste. The addition of beef broth aids in pressure cooking and keeps the meat moist. The high-pressure cooking method tenderizes the beef quickly, reducing traditional braising time to under an hour.
Once cooked, the beef is shredded with forks and returned to the pot to mix with lime juice and chopped cilantro, which add freshness and a citrusy brightness that balances the rich, spiced meat. This shredding technique ensures that the beef fibers soak up the juices thoroughly, resulting in juicy, tender meat suitable for Mexican dishes typical as tacos, burritos, or even salads.
Storage notes from the original content suggest mixing leftovers with cooking liquid to maintain moisture in the refrigerator, and freezing the shredded, cooled beef in airtight bags for longer preservation.
Ingredients
- 2 pounds beef cut into small chunks (chuck roast or round roast works well, stew meat
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 2 teaspoons onion dried minced
- 1 teaspoon cumin ground
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons neutral cooking oil generic cooking oil
- 3/4 cup beef broth (or water)
- 1 lime juiced
- 1/2 cup cilantro chopped
Instructions
- In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to combine.
- Press the sauté button on the Instant Pot and add the cooking oil. When hot, add the seasoned meat and sear until browned on all sides.
- Add the broth, cover with lid, seal the pressure valve and cook for 50 minutes at high pressure.
- Open the pressure valve to quickly release the pressure. Carefully open the lid and transfer the beef to a large plate using a slotted spoon.
- Shred beef with two forks and then return it to the Instant Pot. Add lime juice, chopped cilantro and stir. Serve and enjoy in tacos, burrito bowls and salads.
Notes
- mix leftover shredded beef with some cooking liquid before refrigerating to keep it moist and prevent drying.
- For freezing, cool the shredded beef and store in freezer-safe bags with air removed to maintain quality.
- Using a 6-quart Instant Pot or similar size works well for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1/8th of recipe | |
| Calories | 290kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 75mg | 25% |
| Sodium | 650mg | 27% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 10mg | 1% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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