Easy Instant Pot Mexican Shredded Beef for Tacos, Salads and Rice
This Easy Instant Pot Mexican Shredded Beef is great to serve in tacos, over salads, over rice in burrito bowls and in even in sandwiches. Tender, juicy, pull apart beef from a roast or from stew meat, cooked in your Instant Pot to perfection. Total time only 90 minutes and most of that includes the hands off cooking time! Freeze it into portions for quick meals later.
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What is the best cut of beef for shredded beef tacos?
You can use chuck, rump/bottom round roast or cross rib roast for this shredded beef. I’ve even used, “Beef for Stew,” already cubed from Costco and it turns out great. These cuts are best slow cooked or pressure cooked and are from the shoulder of the animal. They contain marbling and connective tissue, which soften during cooking. By using an Instant Pot or electric pressure cooker, the meat is easy to pull apart into moist, tender shredded pieces.
What is another name for cross rib roast?
Cross Rib Roast is a term more commonly used in the West Coast of the U.S. Our family buys 1/4 cow every year and this is a common cut in our box. In Canada it is known as “Boneless Cross Rib Roast.” It is cut from the chuck section or shoulder. Other regions may call it: Chuck Shoulder Roast, Boneless Chuck Pot Roast or Arm Pot Roast.
How to make this recipe healthier
For health reasons, I do tend to cut off the fattiest parts of the roast before cooking. After cooking I also drain the juices into a fat separator and then once the fat is separated, I pour a little juice back into the pot. Serve this dish with black beans and other vegetables to make it a full and complete meal.
Set valve to sealing and set pressure to high. Pressure cook for 60 minutes. Release pressure immediately when finished. If you let it sit too long with the lid and pressure on, you’ll get a “stewed,” taste.
Remove meat from pot. Shred beef with 2 forks.
Strain juices in a fat separator. You’ll want to save the sauce on the top of strainer. Hold the separator over your Instant Pot and push the red button. The defatted beef juice will strain out of the bottom of the separator and into the Instant Pot. Just make sure you don’t go too far and add the fat back in. There is a distinct line of fat that you can see if you look closely.
Return beef and about 1/2 of meat juice (without fat) to Instant Pot. Add lime juice and cilantro and serve over rice or salad, in tacos, in burrito bowls and more! Enjoy!
This easy, healthy, Instant Pot Mexican Shredded Beef is great to serve in tacos, over salads and rice. Tender, juicy, pull apart beef from a roast, cooked to perfection in only 60 minutes! Freeze it into portions for quick meals later.
2 1/2 lbs. beef cross rib roast, chuck roast,stew meat, sliced in 1 inch cubes
When hot, brown meat in batches on all sides. Remove meat.
In a food processor, combine onions, jalapeñoand garlic. Process until finely chopped.
Add onion mixture to Instant Pot and sauté for a few minutes.
Add remaining ingredients (except cilantro and lime)- browned beef, beef broth, seasonings, chipotle pepper and 1 T. adobo sauce chile, and green chiles.
Add lid to Instant Pot. Set to sealing. Pressure cook for 60 minutes. Release seal (using a hot pad) when timer is finished.
Shred beef with two forks. Pour juices into a fat separator. Return beef and 1/2 of meat juice (without the fat) to Instant Pot. Add chopped cilantro and lime juice.
If you have a fat separator like the one pictured in the post, be sure and pour the sauce at the top of the strainer back in. You don’t want to miss all of that goodness!
Tip on using chipotle peppers in adobo sauce: I don’t like to waste the chipotle peppers when I open the can so I use what I need, then plop the rest onto a baking sheet lined with parchment paper and freeze. I plop the sauce on parchment as well in about 1 tablespoon measurements, then freeze. After frozen, I transfer the peppers and frozen tablespoons of sauce to plastic bags and keep in the freezer until needed. No waste!