Recipe
Instant Pot Shredded Mexican Beef Recipe
Published: April 1, 2024
This Instant Pot shredded Mexican beef is my go-to comfort food. It's packed with flavors from chili, cumin, and garlic. Perfect for tacos or over rice. A must-try, trust me!
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There's no greater joy for me than preparing a hearty, flavor-filled dinner. That's exactly what this shredded Mexican beef recipe offers. Imagine tender beef, slowly cooked to perfection with spices adding that irresistible punch. We're talking cumin, chili, and paprika - a trio that never disappoints. This isn't just a recipe, it's a ticket to a delightful, culinary adventure. Trust me, you'd want to roll up your sleeves and dive into this cooking endeavor. Ready to turn an ordinary meal into a festive feast? Let's get to it.
Ingredients for Shredded Mexican Beef
- Beef chuck roast: Tender and flavorful cut that shreds beautifully after cooking, adding richness and depth to the dish.
- Onion: Adds sweetness and depth of flavor to the dish, complementing the savory beef and enhancing the overall taste.
- Bell pepper: Brings a pop of color, sweetness, and crunch to the dish, adding freshness and a hint of bitterness.
- Garlic: Infuses a rich, aromatic flavor into the dish, enhancing the overall taste and adding depth to the shredded beef.
- Diced tomatoes: Provides a juicy and tangy base for the dish, adding moisture and a burst of freshness to the shredded beef.
- Green chilies: Adds a mild heat and a subtle smokiness to the dish, enhancing the flavor profile of the shredded beef.
- Chili powder: Adds a warm, earthy flavor and a touch of heat to the dish, elevating the overall taste of the shredded beef.
- Cumin: Brings a warm, nutty flavor and earthy aroma to the dish, enhancing the overall depth and complexity of the shredded beef.
- Paprika: Adds a mild, sweet, and smoky flavor to the dish, enhancing the color and adding a subtle depth of taste.
Did you know that adding a splash of coffee to this Mexican beef recipe enhances the rich flavors and adds a subtle depth to the dish? Give it a try next time for a unique twist!
Read more: London Broil Recipe: Instant Pot Favorites
Tools & Equipment Needed
- Instant Pot: Essential for pressure cooking the beef to achieve tender and flavorful shredded Mexican beef.
- Knife: Needed for chopping the onion, bell pepper, and garlic to add flavor and texture to the dish.
- Cutting board: Provides a stable surface for chopping vegetables and ensures a safe and clean food preparation area.
Frequently Asked Questions
Serves: 6 people
Preparation time: 10 minutes
Cooking time: 60 minutes
Total time: 70 minutes
Ingredients:
- 2 lbs beef chuck roast
- 1 onion, chopped
- 1 bell pepper, sliced
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 1 can green chilies
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions:
- Season the beef with salt, pepper, chili powder, cumin, and paprika.
- Sear the beef in the Instant Pot until browned on all sides.
- Add the onion, bell pepper, garlic, diced tomatoes, and green chilies to the Instant Pot.
- Close the lid and cook on high pressure for 60 minutes.
- Once done, release the pressure manually and shred the beef using two forks.
- Serve the shredded Mexican beef in tacos, burritos, or over rice.
Read more: Instant Pot Beef Burgundy Recipe
Nutritional value:
Per Serving in Calories: 350 kcal | Carbohydrates: 8 g | Protein: 30 g | Total Fat: 20 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 100 mg | Sodium: 600 mg | Dietary Fiber: 2 g | Sugar: 4 g | Calcium: 60 mg | Potassium: 700 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 30 mg
Can I Make This Ahead of Time?
Make Ahead Instructions
- Cook the shredded Mexican beef as directed in the recipe.
- Allow the beef to cool completely.
- Store the shredded beef in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the shredded Mexican beef completely.
- Place the beef in a freezer-safe container or resealable bag.
- Label the container with the date.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
