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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 1 vote
Prep Time 15 mins
Cook Time 50 mins
Instant Pot pressurizing and natural release time 50 mins
Total Time 1 hr 55 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.
  • 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
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