street tacos on a platter made with instant pot shredded beef
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5 from 6 votes

Instant Pot Shredded Beef

Make the BEST Instant Pot Shredded Beef from a chuck roast and salsa verde, and use for tacos, burritos or nachos with this easy pressure cooker recipe!Make the BEST Instant Pot Shredded Beef from a chuck roast and salsa verde, and use for tacos, burritos or nachos with this easy pressure cooker recipe!
Course Main
Cuisine Mexican
Keyword chuck roast, Instant Pot Shredded Beef, pressure cooker
Prep Time 5 minutes
Cook Time 1 hour
pressure time 15 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 240kcal
Author Dee
Cost $5

Equipment

Ingredients

  • 1 3.5 pound beef chuck roast cut into 3 or 4 pieces
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 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 1 packet of store bought taco seasoning instead of spices.

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