I make this Instant Pot Mexican Shredded Beef on repeat when I need something that’s hands-off but still deeply flavorful. It’s one of those recipes that gives you restaurant-grade shreddable meat with very little babysitting. The layers of sautéed onion, concentrated tomato, garlic, and a touch of fish sauce cut through the richness in a way that feels thoughtful but not fussy.

It’s great for filling tacos, burritos, bowls, or simply eating with tortillas and a big pile of cilantro. The Instant Pot shortens the time it takes to break down tough cuts of beef while keeping the juices and flavor sealed in. You’ll finish with tender beef that soaks up the salsa-forward cooking liquid.

Below I’ll walk you through shopping and prep notes, the exact ingredient list and step-by-step method straight from the recipe, plus troubleshooting and storage tips so this is reliable every time. Follow the method as written and you’ll have consistent results.

Your Shopping Guide

Buy the best beef you can afford for shredding—this recipe is forgiving but benefits from good marbling. Look for boneless short ribs, brisket, or a chuck roast labeled for braising. If the butcher can cut it into 1½- to 2-inch cubes, ask them to do it; it saves a step at home.

Pick a roasted tomato salsa you like. The salsa is a main flavor driver here, so plain watery salsa will dilute the profile. Seek out a Salsa Roja Asada or any roasted-tomato salsa with some smokiness and body. If you’re shopping for pantry items, Diamond Crystal kosher salt and Red Boat fish sauce are listed in the recipe—both have distinct effects on seasoning and umami, so try to use them if possible.

Ghee or another neutral cooking fat is fine; ghee adds a nutty, buttery note and tolerates high heat well. For broth, the recipe specifies Instant Pot bone broth—use whatever unsalted or lightly salted bone broth you have on hand; it just needs to be flavorful enough to become the braising liquid.

Method: Instant Pot Mexican Shredded Beef

Ingredients

2½ pounds boneless beef short ribs, beef brisket, or beef chuck roast cut into 1½- to 2-inch cubes — the main braising meat; pick a cut with some fat for flavor and tenderness.
1 tablespoon chili powder — provides chile flavor and warmth to the meat exterior.
1½ teaspoons Diamond Crystal kosher salt — primary seasoning in the initial rub; Diamond Crystal measures lighter than some other kosher salts.
1 tablespoon ghee or fat of choice — for sautéing the onion and searing the beef; ghee gives a richer taste and high smoke point.
1 medium onion, thinly sliced — base aromatics; sautés until translucent to build sweetness.
1 tablespoon tomato paste — concentrated tomato flavor that deepens the sauce.
6 garlic cloves, peeled and smashed — fresh garlic for fragrance and depth.
½ cup roasted tomato salsa (like the Salsa Roja Asada from myred cookbook—or—or just buy some) — primary sauce element; choose a roasted-style salsa for best flavor.
½ cup Instant Pot bone broth — braising liquid that becomes the sauce the beef absorbs.
½ teaspoon Red Boat fish sauce — adds umami and a subtle savory lift.
freshly ground black pepper — for finishing seasoning to taste.
½ cup minced cilantro (optional) — bright finishing herb that lightens the dish.
2 radishes, thinly sliced (optional) — crisp, peppery garnish if you like a textural contrast.

Trim and cut the beef into 1½- to 2-inch cubes if not already cut. In a large bowl, toss the cubed beef with the chili powder and 1½ teaspoons Diamond Crystal kosher salt until evenly coated.
Press the Sauté function on the Instant Pot and add 1 tablespoon ghee to the inner pot. When the ghee is melted and hot, add the thinly sliced onion and sauté until translucent, about 4–6 minutes.
Stir in 1 tablespoon tomato paste and the 6 smashed garlic cloves. Cook, stirring, for about 30 seconds or until fragrant.
Add the seasoned beef to the pot and stir to combine. Brown the beef briefly, about 3–4 minutes total, stirring occasionally so some pieces develop a light sear (this step improves flavor but do not overcook).
Pour in ½ cup roasted tomato salsa, ½ cup Instant Pot bone broth, and ½ teaspoon Red Boat fish sauce. Stir, scraping any browned bits off the bottom of the pot to deglaze.
Cancel the Sauté function. Secure the lid and set the steam release valve to SEALING. Press Manual/Pressure Cook and program the Instant Pot to cook on HIGH pressure for 35 minutes. (If using a stove-top pressure cooker instead, bring to high pressure, then reduce heat to maintain high pressure for 30 minutes.)
When the cooking cycle finishes, allow the pressure to release naturally for about 15 minutes. After 15 minutes, carefully move the valve to VENTING to release any remaining pressure, then unlock and remove the lid.
Transfer the beef to a cutting board or shallow bowl and shred with two forks. Return the shredded beef to the pot and stir into the cooking liquid so it absorbs the sauce.
Taste and adjust seasoning with freshly ground black pepper and additional Diamond Crystal kosher salt if needed.
Serve hot, topped with ½ cup minced cilantro and the thinly sliced radishes, if using.
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.

Why This Recipe Is Reliable

This recipe leans on two reliability pillars: pressure cooking for consistent collagen breakdown and a focused flavor profile so every ingredient matters. The Instant Pot gives a predictable environment—time, pressure, and sealed steam—so tough cuts become tender without endless simmering.

Flavor-wise, the combination is small and intentional: sautéed aromatics for sweetness, tomato paste and roasted salsa for acidity and depth, a hint of fish sauce for umami, and controlled seasoning up front. Browning briefly on sauté concentrates flavor without overcooking; deglazing captures fond from the pot that would otherwise be wasted.

Quick Replacement Ideas

Beef cut: If you can’t find the suggested cuts, use any well-marbled chuck roast—same texture when shredded.
Ghee: Substitute with neutral oil (canola or vegetable) or butter if needed.
Roasted tomato salsa: If unavailable, use a thick, flavorful salsa roja or blend fire-roasted canned tomatoes with a pinch of salt and a splash of vinegar.
Bone broth: Use beef stock or low-sodium beef broth; avoid using a very salty broth unless you reduce the added salt.
Red Boat fish sauce: If you don’t have fish sauce, a splash of soy sauce adds salt and umami—use sparingly and taste.

Must-Have Equipment

Instant Pot (or another electric pressure cooker) is essential for the timing and method. A 6-quart Instant Pot is ideal for the volume here. You’ll also want a chef’s knife, a cutting board, and two forks for shredding.

A heatproof spatula helps scrape browned bits during deglazing. If you plan to brown in batches and keep juices from splattering, a splatter screen or a larger pot insert helps keep the build-up manageable.

Don’t Do This

Don’t skip the deglaze: If you don’t scrape up those browned bits, the sauce will be less flavorful and the pot may trigger a burn notice.
Don’t over-brown: The recipe asks for a brief sear—too long and you’ll push the meat into a tougher texture before pressure cooking.
Don’t substitute a heavily salted broth without adjusting salt in the recipe: The recipe uses specific salt measures (Diamond Crystal). If you swap in a salty broth, reduce added salt and taste at the end.
Don’t rush the natural release entirely: A short natural release (about 15 minutes) helps the meat relax and finish tenderizing; an immediate vent can leave meat slightly tougher and liquid more agitated.

Holiday & Seasonal Touches

For a winter gathering, serve this shredded beef with warm corn tortillas, pickled red onions, and a bright squash or roasted pepper salad. In summer, pile the beef on grilled tortillas with fresh pico de gallo and avocado for a lighter feel.

To make it festive, finish with toasted sesame seeds or a drizzle of avocado crema. A squeeze of lime just before serving lifts the dish and adds freshness against the rich meat.

Notes on Ingredients

Diamond Crystal kosher salt is specified because its flake size affects volume—1½ teaspoons here is tuned to that salt. If you use another brand (like Morton), use a smaller amount and adjust to taste.

Red Boat fish sauce is a clean, strong fish sauce that gives umami without overpowering. A little goes a long way—start with the ½ teaspoon the recipe calls for, then increase only if needed after cooking.

Roasted tomato salsa provides both acidity and a smoky-roasted depth. If your salsa is very thin, reduce the broth slightly so the final sauce isn’t watery; the recipe balances a ½ cup salsa with ½ cup broth to create a concentrated braising liquid.

Refrigerate, Freeze, Reheat

Refrigerate: Cool the beef to room temperature, then seal in an airtight container. It will keep for up to 4 days per the recipe. Store the meat with some of the cooking liquid to help it stay moist.

Freeze: Portion the shredded beef into airtight containers or freezer bags with cooking liquid. It keeps well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat: Warm gently in a saucepan over low heat with a splash of broth or water to loosen the sauce, stirring occasionally. You can also reheat in the Instant Pot on Sauté at low setting or in a microwave-safe dish in short bursts, stirring between intervals to heat evenly.

Ready to Cook?

Gather your ingredients, set your Instant Pot, and follow the method above step by step. The hands-on time is minimal and the payoff is a tender, saucy shredded beef that adapts to tacos, bowls, and simple weeknight dinners.

If you make it, let me know how you served it—tacos, bowls, or piled on tortillas are my favorites. Small tweaks (different salsa, extra cilantro) personalize it without risking the core reliability of the recipe. Happy cooking!

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