Instant Pot Mexican Shredded Beef
Make the BEST Instant Pot Shredded Beef with chuck roast using this easy recipe. Perfect for beef tacos, nachos, beef enchiladas or burrito bowls! This delicious recipe is very versatile and ideal for meal prep!
Servings: 12
Cost: $10
Equipment
Ingredients
- 3 pound beef chuck roast cut into 3 or 4 pieces
- 1 packet taco seasoning or use homemade
- 1 onion sliced
- 1 cup salsa verde
Instructions
- Place the cut chuck roast into the inner Instant pot liner
- Sprinkle with sea salt, garlic powder, smoked paprika, cumin, pepper and cayenne pepper
- Place sliced onions on top, and pour salsa verde over roast
- Cover with lid, make sure vent is at Sealing position, and hit PRESSURE COOK for 60 minutes
- Pot will take a few minutes to reach pressure, then begin cooking. When pot beeps, allow a 15 minute natural release, then quick release remaining pressure
- When pin drops, carefully remove lid. Remove chuck roast to a platter, and shred, using 2 forks
- Place shredded beef back into pot to keep warm, or transfer to serving bowl and serve immediately
Notes
Recipe was made in a 6-quart Instant Pot Electric Pressure Cooker.
Can use homemade taco seasoning or packet
Nutrition
Calories: 240kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 330mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg