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Instant Pot Mexican Shredded Beef

This Instant Pot Mexican Shredded Beef recipe delivers tender, juicy, and flavorful results with a rich blend of spices—perfect for tacos, bowls, or burritos!
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Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 410 kcal

Equipment

  • 1 Instant Pot or pressure cooker

Ingredients
  

Main Ingredients

  • 1 cup Beef broth for moisture and steam
  • 1 teaspoon Kosher salt for flavor
  • 1 teaspoon Freshly cracked black pepper adds kick
  • 1 tablespoon Ground cumin for smoky, earthy notes
  • 2 teaspoons Chili powder adds heat
  • 1 teaspoon Garlic powder boosts flavor
  • 1 teaspoon Onion powder adds sweetness and depth
  • 1 teaspoon Paprika for smoky color and taste
  • 1 teaspoon Dried oregano adds herby touch
  • 1 teaspoon Crushed red pepper flakes optional, for above-average spice
  • 2 tablespoons Olive oil for searing the beef
  • 2.5 - 3 pound Boneless chuck roast use quality cut for tender result
  • 1 cup Prepared salsa mixed in after shredding for flavor

Instructions
 

Instructions

  • Mix salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano, and crushed red pepper flakes to make a rub. Coat the chuck roast evenly.
  • Set Instant Pot to 'Sauté' mode. Add olive oil and sear the beef on all sides until browned.
  • Pour in beef broth and scrape bottom of pot to deglaze, lifting brown bits for flavor.
  • Add salsa and close the lid. Set to sealing and cook on high pressure for 45 minutes.
  • Let pressure release naturally for 10-15 minutes, then use quick release to finish.
  • Remove beef and shred with two forks on a board. Discard excess fat.
  • Return beef to pot, mix with juices and salsa. Serve hot in tacos or bowls.

Notes

Use mild or spicy salsa to control heat level. Great for meal prep and freezes well.