Instant Pot Mexican Shredded Beef

Instant Pot or Crockpot Mexican Shredded Beef is perfect for busy families! It is spicy enough to keep the adults happy but not too spicy for most kids. It is easy to prepare and cooks quickly in the pressure cooker or all day in the slow cooker, and is great in burrito bowls, in tacos, on a bun, or on top of a salad!

Do you ever find yourself in a cooking rut? I feel like I’m perpetually trying to dig myself out of a culinary rut. A chicken rut. A taco rut.

RUT. That’s a weird word.

This Instant Pot Mexican Shredded Beef got me out of my current rut because, one, I haven’t cooked a roast in close to a year, and two,  I served the shredded beef in burrito bowls, which I almost never make.

The burrito bowls were a hit. Everyone built their own bowl from a variety of options on display in cute little serving dishes. My kids like nothing more than dishing themselves up and they often make healthier choices than one would suspect, which is always a nice surprise.

Uh, oh. I think burrito bowls may be my next rut.

This Mexican Shredded Beef was the perfect amount of spice for my family. It had enough kick for the adults, so I assumed the kids would complain and chug milk after every bite, but they didn’t even mention the heat! It was some kind of culinary miracle.

If you have differing spice preferences in your house, I suggest following the recipe as written and adding more hot sauce to individual servings.

I cooked my roast in the pressure cooker whole, but if you want your Instant Pot Mexican Shredded Beef to cook faster, cut it into smaller chunks before browning it. Here is a cooking time chart from Instant Pot.

Instant Pot Meat Cooking Time Chart

Instant Pot or Crockpot Mexican Shredded Beef is perfect for busy families! It is spicy enough to keep the adults happy but not too spicy for most kids. It is easy to prepare and cooks quickly in the pressure cooker or all day in the slow cooker, and is great in burrito bowls, in tacos, on a bun, or on top of a salad!

INSTANT POT MEXICAN SHREDDED BEEF

INGREDIENTS

2-3 lb beef roast
salt and pepper
1 TBSP olive oil
1 medium onion, diced
4 garlic cloves, minced
1/4 cup taco seasoning
1/4 cup hot sauce (I used Frank’s Red Hot)
1/2 cup beef broth

INSTRUCTIONS

Generously salt and pepper roast.
In a small bowl, combine onion, garlic, taco seasoning, hot sauce, and beef broth.
On pressure cooker, press “Saute/Brown” button and add olive oil.
When oil is hot, add roast to pot and brown on all sides.
Turn off “Saute/Brown” feature.
Pour bowl mixture on top of roast.
Cover and lock Instant Pot, ensuring pressure release valve is closed.
Press the “Meat/Stew” button to switch it to the pressure cooking mode. Set cook time to 70 minutes.
Let the pressure release naturally.
Carefully unlock lid, and shred meat with two forks or shredding claws, either in the pot or on a cutting board. Stir meat back into juices and let sit a few minutes before serving.

For Slow Cooker
Brown meat and add to slow cooker.
Add onion, garlic, taco seasoning, and hot sauce to slow cooker.
Cover and cook on LOW 5 to 6 hours or HIGH 7 to 8 hours.
Shred meat in slow cooker.

Instant Pot Mexican Shredded Beef
 
Prep time
Cook time
Total time
 
An easy and delicious dinner everyone will love!
Author:
Ingredients
  • 2-3 lb beef roast
  • salt and pepper
  • 1 TBSP olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • ¼ cup taco seasoning
  • ¼ cup hot sauce
  • ½ cup beef broth
Instructions
  1. Generously salt and pepper roast.
  2. In a small bowl, combine onion, garlic, taco seasoning, hot sauce, and beef broth.
  3. On pressure cooker, press "Saute/Brown" button and add olive oil.
  4. When oil is hot, add roast to pot and brown on all sides.
  5. Turn off saute/brown feature.
  6. Pour bowl mixture on top of roast.
  7. Cover and lock Instant Pot, ensuring pressure release valve is closed.
  8. Press the "Meat/Stew" button to switch it to the pressure cooking mode. Set cook time to 70 minutes.
  9. Let the pressure release naturally.
  10. Carefully unlock lid, and shred meat with two forks, either in the pot or on a cutting board. Stir meat back into juices and let sit a few minutes before serving.
For Slow Cooker
  1. Brown meat and add to slow cooker.
  2. Add onion, garlic, taco seasoning, and hot sauce to slow cooker.
  3. Cover and cook on LOW 4 to 5 hours or HIGH 7 to 8 hours.
  4. Shred meat in slow cooker.

 

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