There’s something undeniably comforting about a warm bowl of shredded beef, especially when it’s infused with the vibrant flavors of Mexican cuisine. This Instant Pot Mexican Shredded Beef is not just a meal; it’s an experience that brings a taste of Mexico right to your dinner table. With tender chunks of beef simmered in a zesty blend of spices, citrus, and herbs, this dish is perfect for tacos, burritos, or simply served over rice. Thanks to the magic of the Instant Pot, you can achieve fork-tender beef in a fraction of the time it would usually take. Let’s dive into this delicious recipe!
Why This Recipe Works
The beauty of Instant Pot Mexican Shredded Beef lies in its simplicity and the depth of flavor it achieves in such a short time. The pressure cooking process tenderizes the beef chuck roast, allowing it to soak up all the spices and juices, resulting in a melt-in-your-mouth texture. The combination of orange juice and coconut sugar adds a subtle sweetness that balances the heat from the chili powder and paprika, creating a harmonious flavor profile. Plus, using the Instant Pot means you can have dinner on the table in just a couple of hours, making it perfect for busy weeknights or meal prep.
Ingredients at a Glance
- 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
Equipment & Tools
- Instant Pot: The star of the show, it allows for quick pressure cooking.
- Cutting Board: For chopping the beef and vegetables.
- Knife: A sharp knife makes prepping easier.
- Measuring Spoons: For accurate ingredient measurements.
- Wooden Spoon: Perfect for stirring and scraping the bottom of the pot.
Instant Pot Mexican Shredded Beef, Made Easy
Step 1: Sauté the Beef
Start by setting your Instant Pot to the sauté function. Add 2 tablespoons of avocado oil to the pot. Once the oil is hot, add the chopped beef chuck roast in batches. Sear the beef on all sides until browned, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.
Step 2: Sauté the Aromatics
In the same pot, add the chopped red onion and minced garlic. Sauté for about 2-3 minutes, until the onion becomes translucent and fragrant. This step builds a flavorful base for your shredded beef.
Step 3: Add the Seasonings
Next, sprinkle in the chili powder, ground paprika, dried thyme, and sea salt. Stir well to combine with the onion and garlic, allowing the spices to toast for about a minute.
Step 4: Deglaze the Pot
Pour in the beef bone broth and orange juice, using your wooden spoon to scrape any browned bits off the bottom of the pot. This deglazing adds even more flavor to the dish.
Step 5: Combine and Pressure Cook
Return the seared beef to the pot, along with the optional coconut sugar and fresh lime juice. Close the lid, ensuring that the valve is set to sealing. Select the manual or pressure cook function and set the timer for 60 minutes.
Step 6: Natural Release
Once the cooking time is up, allow the Instant Pot to naturally release pressure for 15-20 minutes before switching the valve to venting to release any remaining pressure. Carefully open the lid.
Step 7: Shred the Beef
Remove the beef from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pot and stir it into the juices.
Fresh Takes Through the Year
- Spring: Serve the shredded beef in lettuce wraps topped with fresh avocado and pico de gallo.
- Summer: Use it in tacos with grilled corn and fresh summer salsa.
- Fall: Incorporate into hearty burritos with roasted sweet potatoes.
- Winter: Enjoy it over mashed potatoes or in a warm taco soup.
Steer Clear of These
While making your Instant Pot Mexican Shredded Beef, there are a few common pitfalls to avoid:
- Don’t skip the browning step; it adds essential flavor.
- Be cautious with the amount of salt; adjust based on your taste preference.
- Avoid overcooking the beef; 60 minutes is usually perfect for a tender roast.
- Be sure to properly deglaze the pot to prevent the burn notice on your Instant Pot.
Best Ways to Store
To keep your Instant Pot Mexican Shredded Beef fresh and delicious:
- Refrigerate any leftovers in an airtight container for up to 4 days.
- Freeze the shredded beef for up to 3 months. Ensure it’s in a freezer-safe container or bag.
- When reheating, add a splash of beef broth or water to maintain moisture.
Quick Q&A
Can I use a different cut of beef?
Yes! While beef chuck roast is ideal due to its marbling and tenderness, you can also use brisket or round roast. Just keep in mind the cooking time may vary slightly.
How do I make this dish spicier?
To add more heat, you can include diced jalapeños or a pinch of cayenne pepper along with the other spices. Adjust according to your spice preference!
Can I make this dish ahead of time?
Absolutely! This dish is perfect for meal prep. You can prepare it in advance and reheat it when needed, making it a great option for busy weekdays.
What can I serve with this Mexican Shredded Beef?
This beef is incredibly versatile! Serve it with tortillas, over rice, or in a salad. It pairs wonderfully with toppings like avocado, cilantro, and lime.
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In Closing
Every bite of this Instant Pot Mexican Shredded Beef is bursting with flavor, making it an excellent addition to your recipe repertoire. It’s a dish that not only satisfies but also brings a taste of culinary adventure into your home. Whether you’re hosting a taco night or simply craving a hearty meal, this recipe is sure to impress. Plus, the ease of the Instant Pot means you can enjoy delicious, homemade shredded beef without spending all day in the kitchen. Embrace the joy of cooking and savor the flavors of Mexico with this delightful dish!
Instant Pot Mexican Shredded Beef
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 setting your Instant Pot to the sauté function. Add 2 tablespoons of avocado oil to the pot. Once the oil is hot, add the chopped beef chuck roast in batches. Sear the beef on all sides until browned, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.
- In the same pot, add the chopped red onion and minced garlic. Sauté for about 2-3 minutes, until the onion becomes translucent and fragrant. This step builds a flavorful base for your shredded beef.
- Next, sprinkle in the chili powder, ground paprika, dried thyme, and sea salt. Stir well to combine with the onion and garlic, allowing the spices to toast for about a minute.
- Pour in the beef bone broth and orange juice, using your wooden spoon to scrape any browned bits off the bottom of the pot. This deglazing adds even more flavor to the dish.
- Return the seared beef to the pot, along with the optional coconut sugar and fresh lime juice. Close the lid, ensuring that the valve is set to sealing. Select the manual or pressure cook function and set the timer for 60 minutes.
- Once the cooking time is up, allow the Instant Pot to naturally release pressure for 15-20 minutes before switching the valve to venting to release any remaining pressure. Carefully open the lid.
- Remove the beef from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pot and stir it into the juices.
Equipment
- Instant Pot
- Cutting Board
- Knife
- Measuring Spoons
- Wooden Spoon
Notes
- For added flavor, do not skip the browning step.
- Adjust the salt according to your preference.
- Make sure to deglaze properly to avoid the burn notice.
- This dish is great for meal prep and can be frozen for later use.
