Mexican Shredded Beef

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!

 

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 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.

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!

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:

• Tacos – Wrap this beef up in flour tortillas for Mexican shredded beef tacos (see below). Or, make an easy variation of air fryer tacos.
• Nachos – Swap out the chicken in these sheet pan chicken nachos. 
• Burritos – Try this wet burrito recipe.
• Bowls – This beef is perfect to add to taco bowls. Substitute the chicken in my chipotle chicken bowl with seasoned shredded beef instead.
• Quesadillas – Make air fryer quesadillas filled with juicy Mexican beef.
• Enchiladas – Try a variation of beef enchiladas with shredded beef in place of ground beef.
• Chimichanga – Use beef as the filling for an air fryer chimichanga.
• Mexican meals – Plate up over Instant Pot Spanish rice or Mexican rice with guacamole, sour cream, and restaurant-style salsa.

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:

• Pico de gallo
• Diced avocado or Guacamole
• Sour cream
• Fresh cilantro
• Lime wedges

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:

• Fajita Veggies
• Corn on the Cob
• Dorito Taco Salad
• Refried Bean Dip 
• Roasted Chili Corn Salsa
• Baked Chicken Taquitos

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

• Instant Pot Chicken Fajitas
• Instant Pot Tortilla Soup  
• Instant Pot Pork Tacos
• Instant Pot Salsa Verde Chicken

Continue to Content

Yield: 8 servings

Mexican Shredded Beef

Print

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 Time 5 minutes

Cook Time 45 minutes

Additional Time 25 minutes

Total Time 1 hour 15 minutes

Ingredients

• 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


Garnish

• Cilantro
• Lime Wedges

Instructions

1. Mix together cumin, chili powder, salt, pepper, oregano, and garlic powder. Toss together with the beef chunks to evenly coat.
2. 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.
3. 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.
4. Pour in beef broth and lime juice, mix until combined and smooth.
5. 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.
6. Serve in tacos, quesadilla, chimichanga, enchiladas etc.

Notes

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.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 441Total Fat 28gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 15gCholesterol 141mgSodium 489mgCarbohydrates 5gFiber 1gSugar 1gProtein 43g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

Please leave a comment on the blog or share a picture on social media!

I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!

Be sure to follow me on my social media, so you
never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!

.

• Author
• Recent Posts

Follow me

Erin S

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.

Follow me

Latest posts by Erin S (see all)

• Chicken Fries - April 26, 2024
• Pulled Pork Sliders - April 24, 2024
• Avocado Fries - April 23, 2024