Instant Pot Mexican Shredded Beef
Author: Amy Flory
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
An easy and delicious dinner everyone will love!
Ingredients
  • 2-3 lb beef roast
  • 2-3 lb beef roast
  • salt and pepper
  • salt and pepper
  • 1 TBSP olive oil
  • 1 TBSP olive oil
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • ¼ cup taco seasoning
  • ¼ cup taco seasoning
  • ¼ cup hot sauce
  • 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.
Recipe by Funny Is Family at https://funnyisfamily.com/2018/10/instant-pot-mexican-shredded-beef.html