This Instant Pot Shredded Beef recipe is perfect for enchiladas or a low carb bowl. It's shocking to me how a recipe that should take all day to cook can be made so easily in just two hours. I say two hours because it's one hour in the Instant Pot, then add natural release, and for the best flavor, top it with a short bake in the oven. Really, it is SO delicious. Chuck roast is one of the most inexpensive meats there is and it's SO flavorful and it becomes so incredibly tender after pressure cooking. Once you make the meat, feel free to use it up or portion it out and freeze it for ease of use later. It's SO good!
This Instant Pot Shredded Beef recipe is perfect for enchiladas or a low carb bowl. It's shocking to me how a recipe that should take all day to cook can be made so easily in just two hours. I say two hours because it's one hour in the Instant Pot, then add natural release, and for the best flavor, top it with a short bake in the oven. Really, it is SO delicious. Chuck roast is one of the most inexpensive meats there is and it's SO flavorful and it becomes so incredibly tender after pressure cooking. Once you make the meat, feel free to use it up or portion it out and freeze it for ease of use later. It's SO good!
Gather up your ingredients.
Heat the Instant Pot on sauté and wait for it to say HOT. Once hot, add the avocado oil. Working in batches, sear the meat on all sides. It will be about 2-3 minutes for each side. It does not need to cook through, just sear for flavor. Once the meat pieces are seared, remove them to a bowl and keep working until all the meat is nicely seared on all sides.
Once all the meat is set aside, add the onion to the Instant Pot and sauté for 2-3 minutes, until soft. Add the garlic and cook for about 30 seconds, stirring often.
Turn the pot OFF. Sprinkle in the chili powder, paprika, cumin, oregano, Kosher salt, and black pepper. Stir until everything is well combined.
Add the beef back to the pot, stirring it together with the spices, garlic, and onion.
Pour in the beef broth, seal the lid and set to HIGH pressure for 60 minutes. Allow a natural release.
While the Instant Pot starts its natural release, preheat the oven to 375 degrees. Remove the meat in batches to a baking dish and shred with two forks. Pour in half the liquid from the pot. Bake for 20 minutes. Serve warm or let cool and refrigerate for use later.
To store leftovers:
Shredded beef will stay fresh in a sealed, refrigerated container for up to one week. If freezing, it will stay fresh for up to a month.
Be sure meat is thoroughly cooled before storing leftovers, especially if freezing.
If you like this Instant Pot Shredded Beef recipe, you might also like my Instant Pot Beef Stew; Beef Enchiladas; and Instant Pot Shredded Chicken Breast.
PrintInstant Pot Shredded Beef
Easy Instant Pot shredded beef recipe with Mexican spices for enchiladas, tacos, casseroles and make-ahead meal prep. Make a big batch and freeze for use later.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 10 servings 1x
- Category: Beef
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
2-3 lbs. chuck roast, cut into 2-3 inch chunks
1 tablespoon avocado oil
1 large onion, chopped
6 cloves garlic, diced
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 ½ cups beef broth
Instructions
- Heat the Instant Pot on sauté and wait for it to say HOT. Once hot, add the avocado oil. Working in batches, sear the meat on all sides. It will be about 2-3 minutes for each side. It does not need to cook through, just sear for flavor. Once the meat pieces are seared, remove them to a bowl and keep working until all the meat is nicely seared on all sides.
- Once all the meat is set aside, add the onion to the Instant Pot and sauté for 2-3 minutes, until soft. Add the garlic and cook for about 30 seconds, stirring often. Turn the pot OFF. Sprinkle on the chili powder, paprika, cumin, oregano, Kosher salt, and black pepper. Stir until everything is well combined.
- Return the meat to the pot, pour in the beef broth, seal the lid and set to HIGH pressure for 60 minutes. Allow a natural release.
- While the Instant Pot starts its natural release, preheat the oven to 375 degrees. Remove the meat in batches to a baking dish and shred with two forks. Pour in half the liquid from the pot. Bake for 20 minutes. Serve warm or let cool and refrigerate for use later.
Notes
NOTE: Shredded beef will stay fresh in a sealed, refrigerated container for up to one week. If freezing, it will stay fresh for up to a month.
NOTE: Be sure meat is thoroughly cooled before storing leftovers, especially if freezing.
Keywords: Instant Pot shredded beef, shredded beef for enchiladas, shredded beef for tacos, easy shredded beef, Mexican shredded beef, shredded beef recipe
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