Home>Recipe>Instant Pot Shredded Mexican Beef Recipe

Instant Pot Shredded Mexican Beef Recipe Instant Pot Shredded Mexican Beef Recipe

Recipe

Instant Pot Shredded Mexican Beef Recipe

Written by: Lucas Johnson

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!

(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)

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.

READ MORE: Instant Pot Mexican Street Corn Recipe

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.

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:

  1. Season the beef with salt, pepper, chili powder, cumin, and paprika.
  2. Sear the beef in the Instant Pot until browned on all sides.
  3. Add the onion, bell pepper, garlic, diced tomatoes, and green chilies to the Instant Pot.
  4. Close the lid and cook on high pressure for 60 minutes.
  5. Once done, release the pressure manually and shred the beef using two forks.
  6. Serve the shredded Mexican beef in tacos, burritos, or over rice.

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.

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!

Frequently Asked Questions

FAQ:
Can I use a different cut of beef for this recipe?
Yes, you can use beef brisket or beef shoulder as alternatives to beef chuck roast.
How can I adjust the spice level of the shredded beef?
To adjust the spice level, you can increase or decrease the amount of chili powder and green chilies according to your preference.
Can I make this recipe in a slow cooker instead of an instant pot?
Yes, you can cook this shredded Mexican beef in a slow cooker on low for 8-10 hours or on high for 4-6 hours.
Is it necessary to sear the beef before cooking it in the instant pot?
Searing the beef before cooking is recommended as it helps to enhance the flavor of the dish.
Can I freeze the leftover shredded beef?
Yes, you can freeze the leftover shredded beef in an airtight container for up to 3 months.

Was this page helpful?

Related Post