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    Home » Recipes » Instant Pot

    Easy Instant Pot Shredded Beef Tacos

    Published: Apr 5, 2022 · Modified: Nov 1, 2023 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    My Instant Pot shredded beef recipe will help you make delicious and mouth-watering tacos from the humble (and more affordable) chuck roast cut. It’s an easy and no-fuss meal, let the Instant Pot do all the work, give the beef a quick shred, then garnish and serve these restaurant-quality tacos with some rice cooker cilantro lime rice that your whole family will love!

    Shredded beef tacos garnished with cheese, onions, cilantro and tomatoes.

    The Instant Pot is one of my favorite appliances to use, especially when it comes to stew meats like a chuck roast. While chuck roast can be a bit tough when grilled, the Instant Pot does wonders with this cut by breaking down the tough parts (like these delicious shredded pork shoulder or Instant pot ribs) until they’re soft and tender – in just under an hour. The shredded beef is also great for a low carb salad bowl as well – that is, if you have any leftovers!

    Jump to:
    • Ingredients & notes
    • Instructions
    • Pro tips
    • Frequently Asked Questions
    • More Easy Instant Pot recipes to try
    • Instant Pot Shredded Beef Tacos

    Ingredients & notes

    Ingredients: chicken broth, chuck roast, onion, garlic, lime, oil, dry seasoning.

    Chuck roast - I’m using 2 ½ lb chuck roast with some of the fat trimmed off. 

    Seasoning and flavoring- Chili powder, bay leaf, paprika, cumin, salt, pepper and lime juice.

    Chicken broth - Used as the braising liquid, it adds more flavor. The broth is also needed for the Instant Pot to cook with pressure.

    Aromatics - Onion and garlic

    Instructions

    Step by step photos how to make shredded beef in instant pot.

    1). Sear the chuck roast on all sides on saute mode to get a nice caramelized color.

    2). Remove the meat, then add the aromatics and saute for 2 to 3 minutes.

    3). Add the broth and spices into the pot, scraping any residual brown bits into the broth. Add the meat back in the pot and cook on high pressure for 50 minutes.

    4). When done, let the pressure naturally release. Shred the beef and assemble the tacos with your favorite toppings like guacamole and fresh pico de gallo.

    Tortilla topped with shredded beef, tomato, onion, cheese and side of lime.

    Serve it with a side of my easy rice cooker Spanish rice!

    Pro tips

    • The meat will be mildly spicy and family-friendly. If you like your taco meat spicy, add more chili powder or a pinch of cayenne pepper.
    • If your time is limited, you can skip searing the meat and add all the ingredients to the Instant Pot, but the flavor may not be as rich.
    • Don’t throw away the cooking broth! After shredding, add the beef back to it, which will keep it moist and tender.

    Frequently Asked Questions

    Can you pressure cook frozen meat?


    Yes, but it’s best to have smaller cuts of frozen meat to pressure cook it. I would also tack on some more cooking time, about 10-15 minutes. Do not sear the frozen meat.

    Do you need to brown meat before pressure cooking?

    I recommend searing the meat to help develop a deeper and richer flavor in the meat. A “seared” steak tastes better than a “steamed” steak, right?

    Does Instant Pot make beef tender?

    Yes, cooking with the high temp and pressure will help to break down the meat quicker, resulting in tender meat. 

    More Easy Instant Pot recipes to try

    • Bowl of chicken egg noodle soup with carrots and celery.
      Instant Pot Whole Chicken Soup
    • Bowl of rice noodle soup with beef and herbs.
      Instant Pot Oxtail Beef Pho (Pho Duoi Bo)
    • Pulled pork sandwich topped with coleslaw.
      Instant Pot Bone-In Pulled Pork Shoulder
    • Bowl with white beans, diced ham, carrots and potato soup, garnished with parsley.
      Easy Instant Pot Ham Bone Soup

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    Shredded beef tacos garnished with tomatoes, onion, cheese, and cilantro.

    Instant Pot Shredded Beef Tacos

    Kaylie
    Instant Pot shredded beef made from a chuck roast for delicious and mouth watering tacos. It’s an easy and no-fuss meal, you can even cook it with frozen meat!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Instant Pot pressurizing and natural release time 50 minutes mins
    Total Time 1 hour hr 55 minutes mins
    Course dinner, lunch
    Cuisine American, Mexican
    Servings 6 people
    Calories 498 kcal

    Equipment

    • Instant Pot 6 or 8 quart

    Ingredients
      

    • 2 ½ pounds chuck roast, fat trimmed and cut into 1.5 to 2 inch pieces.
    • ⅓ cup lime juice about 2-3 limes
    • 1 cup onion, diced about ½ onion
    • 1 tablespoon garlic, minced about 3 cloves.
    • 2 tablespoons dried oregano
    • 2 teaspoons paprika
    • 2 teaspoons cumin
    • 1 teaspoon chili powder
    • 1 bay leaf
    • 1 teaspoon kosher salt
    • ½ teaspoon ground pepper
    • 1 cup chicken broth or beef broth
    • 2 tablespoons cooking oil
    • additional salt and pepper to taste
    • 6-8 tortillas, corn or flour
    • lime topping
    • pico de gallo topping
    • cilantro topping
    • avocado topping
    • cotija, queso fresco or mexican cheese blend topping

    Instructions
     

    • Season the meat with salt and pepper to taste.
    • Press saute function on the instant pot then add the oil. When it reads "hot", add the meat and sear, about 2-3 minutes on each side.
    • Remove the meat and set aside. Add the onions and garlic and saute for 2 to 3 minutes.
    • Add the broth, lime juice, paprika, cumin, chili powder, bay leaf, salt and pepper into the pot, scraping any residual brown bits into the broth.
    • Add the meat back in the pot then close the lid, seal the valve on the Instant Pot and set on manual high pressure for 50 minutes. When done, let the pressure naturally release.
    • Use two forks to shred the beef, then add it back into the broth. Assemble the tacos with the meat and your favorite toppings.

    Notes

    *Nutritional facts provided is only an estimate. Accuracy for nutritional information on recipes on this site is not guaranteed.
    • The meat will be mildly spicy and family-friendly. If you like your taco meat spicy, add more chili powder or a pinch of cayenne pepper.
    • If your time is limited, you can skip searing the meat and add all the ingredients to the Instant Pot, but the flavor may not be as rich.
    • Don’t throw away the cooking broth! After shredding, add the beef back to it, which will keep it moist and tender.
    • If cooking frozen meat, make sure to use smaller cuts of frozen meat, about 2 inch cubes.  You will not be able to sear the frozen meat. Also tack on some more cooking time, about 10-15 minutes. 

    Nutrition

    Serving: 6peopleCalories: 498kcalCarbohydrates: 20gProtein: 40gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 131mgSodium: 916mgPotassium: 774mgFiber: 3gSugar: 3gVitamin A: 493IUVitamin C: 3mgCalcium: 122mgIron: 6mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!

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    5 from 3 votes (3 ratings without comment)

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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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    Shredded beef tacos garnished with cheese, cilantro, tomatoes and onion on a plate.
    Beef tacos garnished with cheese, cilantro. tomatoes, onions on a plate.

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