Mexican Shredded Beef

5 from 4 votes
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Smoky, juicy Mexican shredded beef is easy to make in the Instant Pot! Made from tender chuck roast cooked in a flavorful sauce, perfect for serving in tacos, enchiladas, or over rice. Crock Pot directions included!

Mexican shredded beef in a square bowl garnished with cilantro and a lime wedge.


From this juicy Instant Pot salsa chicken to my slow cooker chipotle beef, pulled meat is an easy way to stretch an ingredient beyond just one dinner! You’re going to love this recipe for Instant Pot Mexican shredded beef. Pressure cooking locks in the juices, stewing them together with rich, savory, beef and infusing every bite with the flavors of cumin, chili, and garlic. The results are meltingly tender and packed with bold, smoky flavor. Perfect for shredding and turning into tacos, and dozens of other Mexican-style dishes. 

Why You’ll Love This Instant Pot Shredded Beef

  • Succulent, flavorful beef. In under an hour, the Instant Pot produces tender, succulent beef flavored with zesty Mexican spice that tastes as though it’s braised all day. I’ve included an easy crock pot method, too.
  • Versatile. Shredded beef makes the ultimate Mexican shredded beef tacos, nachos, enchiladas, burritos, and more – basically, all your Tex-Mex favorites. 
  • Freezer-friendly. Make a double batch of Mexican beef and freeze the rest for later meals. It’s great to have on hand for loads of last-minute dishes!
Ingredients for Mexican shredded beef.

Ingredients Needed

Tender Mexican shredded beef is easy enough to make with just a handful of simple ingredients. Below are some notes. Don’t forget to scroll to the recipe card for the full recipe amounts and details.

  • Beef – The best cuts of beef for the Instant Pot are chuck roast or round roast. For this recipe, cut your roast into cubes.
  • Seasoning – Cumin, chili powder, oregano, garlic powder, salt, and pepper.
  • Olive oil
  • Onion
  • Garlic
  • Tomato paste – This can be substituted with tomato sauce.
  • Beef broth – Or low-sodium chicken stock or broth, though the flavor won’t be quite as rich.
  • Lime – Fresh lime juice, or the bottled kind in a pinch.
  • Garnish – Fresh chopped cilantro and extra lime wedges.

How to Make Mexican Shredded Beef

If you’re new to cooking with an Instant Pot, this Mexican beef is a great beginner’s recipe. Here are the easy steps to make it:

  • Prepare the beef. Start by tossing your beef chunks in a blend of cumin, chili powder, oregano, garlic powder, salt, and pepper. Once the beef is coated, set your Instant Pot to saute and brown the beef pieces for 3-4 minutes per side.
  • Saute the other ingredients. Pluck out the beef and then cook the onions until softened. Stir in fresh garlic and tomato paste. Add broth and lime juice. Finally, return the beef to the pot.
  • Cook. Seal the lid and set your IP to cook on high pressure for 35 minutes. Afterward, let the pressure naturally release for 10 minutes.
  • Shred. Quick-release the remaining pressure. Lastly, take the beef out, shred it, and stir it back into the pot with the juices. Your Mexican beef is ready to serve!

Crock Pot Instructions

  • Sear the beef. Add the whole chuck roast to a skillet with oil, and sear on all sides. Place the beef into the crock pot.
  • Saute the onions. Cook the onions and garlic until softened, then add these to the crockpot, too.
  • Cook. Set the slow cooker to cook on Low for 8 hours. Afterward, shred and serve.
Overhead view of Mexican shredded beef in a square bowl garnished with cilantro and a lime wedge.

Tips and Variation Ideas

  • If your beef is tough coming out of the Instant Pot, it’s likely the meat is undercooked. Make sure to follow the recipe as directed, and if needed, return the beef to the Instant Pot to cook for another few minutes.
  • Brown the beef first. Browning the beef on all sides is an extra step that’s worth the small effort. Searing creates a “crust” that helps lock in the moisture and flavor.
  • In place of the individual spices for the seasoning, use 3 tablespoons of homemade taco seasoning or fajita seasoning.
  • Use two forks to shred the beef. Meat-shredding claws are always handy, but if you don’t have any, use a pair of forks instead. It does the trick and costs nothing!
A serving spoon lifting Mexican shredded beef from a square bowl of beef garnished with cilantro and a lime wedge.

Ways to Use Mexican Shredded Beef

This Mexican shredded beef is freezer-friendly and versatile! I love having extras on hand for all sorts of delicious Mexican-style meals. Try these ideas:

Easy Shredded Beef Tacos

All you need to make Mexican shredded beef tacos are some warm homemade corn tortillas and some easy taco toppings. Here are some of my favorites:

Mexican shredded beef in a square bowl garnished with cilantro and a lime wedge.

What to Serve With Mexican Shredded Beef

Whether you tuck your Mexican beef in a taco, serve it over a bed of cilantro lime rice, or add it to your next meal bowl, try these easy side dish ideas:

Mexican shredded beef in a square bowl garnished with cilantro and a lime wedge.

How to Store and Reheat Leftovers

Allow the shredded beef to cool completely and then store it in an airtight container in the fridge for up to 4-5 days. Reheat the beef on the stovetop or in the microwave.

Can I Freeze Shredded Beef?

Certainly! This Mexican shredded beef recipe is 100% freezer-friendly. Freeze the cooked and cooled Mexican shredded beef airtight for up to 2-3 months. Defrost in the fridge overnight before reheating and serving.

More Instant Pot Recipes

Mexican shredded beef in a square bowl garnished with cilantro and a lime wedge.
5 from 4 votes

Mexican Shredded Beef

By Erin
Juicy Instant Pot Mexican shredded beef is easy to make from tender chuck roast cooked in a flavorful sauce. Perfect in tacos, enchiladas, or served over rice. Crock Pot directions included!
Prep: 5 minutes
Cook: 45 minutes
Additional Time: 25 minutes
Total: 1 hour 15 minutes
Servings: 8 servings


  • 3 pounds chuck roast, cut into 3 inch cubes

  • 1 Tablespoon ground cumin

  • 1 Tablespoon chili powder

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • 1 Tablespoon olive oil

  • 1 onion, minced

  • 4 cloves garlic, minced

  • 2 Tablespoons tomato paste

  • 1 cup low sodium beef broth

  • 3 Tablespoons lime juice


  • Cilantro
  • Lime Wedges


  • Mix together cumin, chili powder, salt, pepper, oregano, and garlic powder. Toss together with the beef chunks to evenly coat.
  • Heat oil in the base of your Instant Pot using saute mode. Once hot add beef and brown for 3-4 minutes per side. Remove.
  • Add onions and cook for 3-4 minutes until they start to soften. Add garlic and cook for another minute. Stir in tomato paste until it coats the onions.
  • Pour in beef broth and lime juice, mix until combined and smooth.
  • Add the beef back to the pot, cover, lock the lid, and cook under high pressure for 35 minutes. Let it naturally release for 10 minutes, then quick-release to unlock. Remove the beef and shred. Toss back with the juices.
  • Serve in tacos, quesadilla, chimichanga, enchiladas etc.


Crockpot – You can leave the beef whole and brown it in a skillet with the oil. Remove and place in crockpot. Saute onions and garlic and then add everything to the crockpot. Cook on low for 8 hours, shred.


Serving: 1g | Calories: 441kcal | Carbohydrates: 5g | Protein: 43g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 141mg | Sodium: 489mg | Fiber: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 45 minutes
Additional Time: 25 minutes
Total Time: 1 hour 15 minutes
Course: Dinner Recipes
Cuisine: Mexican
Servings: 8 servings
Calories: 441
Keyword: mexican beef recipes, mexican shredded beef, shredded beef recipe
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Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. It was a huge hit in tacos and burritos, but it was also fantastic on its own with a side of rice and beans. Definitely a keeper!!

  2. Tried this Mexican shredded beef, and it’s a fiesta in my mouth! The flavorful spices, the tenderness of the beef—it’s a perfect filling for tacos!