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 that your whole family will love.
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!
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Ingredients & notes
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
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.
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
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.
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?
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
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Instant Pot Shredded Beef Tacos
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
- 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.