5 from 36 votes
Instant Pot Shredded Beef
Instant Pot Shredded Beef is a seasoned beef roast cooked under pressure with onions, jalapeños, and garlic, resulting in tender, flavorful meat perfect for tacos or burritos. The blend of chili powder, smoked paprika, cumin, oregano, and fresh lime juice creates a smoky, slightly spicy profile. The beef is shredded after cooking and combined with cooking juices for moistness.
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings:
6
servings
Calories:
336 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 to 3 pounds beef roast chunk
- 2 teaspoons chili powder
- 2 teaspoons oregano dried
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium onion sliced
- 2 jalapeño peppers sliced (seeded if you prefer less spice, fresh
- 4 cloves garlic roughly chopped
- 1/2 cup beef broth
- 1 lime juiced
- tortilla for serving, fresh; lime wedges
- cotija cheese
- avocado
- Pico de Gallo
- lime
- cilantro
Instructions
- In a small bowl, combine the chili powder, oregano, paprika, cumin, salt, and pepper. Sprinkle the roast evenly with the seasoning and rub it into the meat. Cut the roast in half or chunks to fit in the pot.
- Press the SAUTE button on the Instant Pot and add 1 tablespoon of olive oil. When hot, add the roast to the inner pot and sear, about 2 minutes on all sides. Remove to a cutting board and set aside.
- Add the remaining oil, then stir in the onion, jalapeño, and garlic. Saute for 2-3 minutes, then press CANCEL.
- Add the broth and deglaze the pot.Return the beef to the pot, scattering some of the onions and jalapeños on top. Secure and seal the lid, then cook on MANUAL HIGH for 50 minutes.
- When the cooking time is up, allow a 10-minute Natural Release, then open the pressure valve to quickly release any remaining pressure.
- Carefully remove the lid and transfer the beef to a cutting board. Shred the beef with two forks, then return it to the Instant Pot. Stir in the lime juice. Taste and adjust seasonings, if desired. Serve in tortillas with your favorite taco toppings, orin burrito bowls or salads.
Cup of Yum
Notes
- A 2-pound roast serves approximately 6; 3 pounds serves about 8 people.
- Store cooled leftover shredded beef in an airtight container in the refrigerator for up to four days.
- Freeze shredded beef in freezer-safe bags or containers for up to two months; thaw overnight before reheating.
- Reheat on the stove over low heat, adding beef broth or water as needed to prevent drying out.
- Microwave reheating is possible but should be done in short increments with stirring to avoid drying.
Nutrition Information
Calories
336kcal
(17%)
Carbohydrates
5g
(2%)
Protein
30g
(60%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
104mg
(35%)
Sodium
792mg
(33%)
Potassium
608mg
(13%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
454IU
(9%)
Vitamin C
11mg
(12%)
Calcium
57mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 336
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 792mg | 33% |
| Potassium | 608mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.