Instant Pot Mexican Shredded Beef
The ultimate comfort food, Instant Pot Mexican Shredded Beef is a savory delight perfect for any weeknight dinner. Tender beef infused with rich spices will have everyone asking for more. Serve it in tacos, burritos, or bowls and make a meal that’s sure to impress!
Equipment
- Skillet
- Large Pot
- Instant Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 Tbsp avocado oil
- 3 to 4 pounds beef chuck roast chopped into large chunks
- 1 Tbsp chili powder
- 2 tsp ground paprika
- 2 tsp dried thyme
- 1 tsp sea salt
- 1/2 red onion chopped
- 4 cloves garlic minced
- 2 cups beef bone broth
- 1 cup orange juice
- 2 Tbsp coconut sugar optional
- 2 Tbsp fresh lime juice
Instructions
- Start by placing the beef chuck roast on a cutting board. With a sharp knife, chop it into 4 to 6 large chunks. They should be substantial but manageable. This ensures even cooking in the Instant Pot.
- In a small bowl, mix together the chili powder, sea salt, and dried thyme. Sprinkle this seasoning blend generously over the beef chunks, using your hands to rub it in well. This step is essential for infusing the meat with flavor!
- Next, plug in your Instant Pot and select the Sauté setting. Add the avocado oil to the pot. Wait for it to heat up until it shimmers, indicating it's ready for searing.
- Carefully transfer several chunks of the seasoned beef into the hot oil. Sear each piece for about 3 minutes on both sides until a rich brown crust forms. This Maillard reaction is crucial for building flavor.
- Once seared, remove the beef and place it on a plate. Repeat the searing process with the remaining chunks. After the last batch, set the plate aside for now.
- With the Instant Pot still set to Sauté, add the red onion to the pot. Sauté for about 3 to 5 minutes, stirring frequently until the onion becomes translucent. Then add the minced garlic and sauté for another minute.
- Pour in the beef bone broth, followed by the orange juice, coconut sugar, and lime juice. Stir everything together, making sure to scrape any browned bits off the bottom of the pot.
- Return the seared beef chunks to the pot. Make sure they are mostly submerged in the liquid, although it's okay if one or two are peeking out.
- Secure the lid on the Instant Pot and set the pressure release valve to Sealing. Choose the Manual or Pressure Cook option and set the timer for 50 minutes. This will ensure the beef becomes tender and flavorful.
- Once the cooking time is finished, let the Instant Pot switch to Keep Warm mode for an additional 10 minutes. After this, carefully release the pressure, allowing the steam to escape fully.
- Use tongs to transfer the cooked beef onto a cutting board. With two forks, shred the beef into bite-sized pieces. This is where the magic happens as it absorbs the remaining juices.
- For an extra step, you can return the shredded beef to the Instant Pot and let it soak in the juices for a few minutes. If you prefer a thicker sauce, switch the Instant Pot back to the Sauté function and let it simmer for 10 to 20 minutes until it reduces.
- Finally, serve your Instant Pot Mexican Shredded Beef as tacos, burritos, enchiladas, or simply in bowls with your favorite toppings. Enjoy!
Notes
Cooking should be enjoyable and adaptable.