Instant Pot Mexican Shredded Beef

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This Whole30 + Keto Instant Pot Mexican Shredded Beef is so juicy and tender, it just falls apart! The flavors are perfect for lettuce wrapped tacos or burrito bowls. You will want to include this in your weeknight meal rotation, your family is sure to love it.

Mexican shredded beef in a white bowl with fresh salsa and sliced avocado

What You Need:

  • Beef Chuck Roast – I get mine from ButcherBox
  • Avocado Oil
  • Onion
  • Garlic
  • Salt
  • Pepper
  • Chili Powder
  • Garlic Powder
  • Chipotle Powder
  • Cumin
  • Tomato Paste
  • Beef Broth
  • Lime Juice
  • Orange Juice
  • Instant Pot
Instant Pot Mexican shredded beef in a white serving bowl with a gold fork and fresh cilantro on top

Let’s Cook:

  • The first step is to make the spice mixture for the beef. This includes salt, pepper, chili powder, garlic powder, cumin, and chipotle powder. Mix these together in a small bowl.
  • Then you will pat the beef dry with a paper towel, cut in half and spread the spice mixture all over both halves (on all sides). Heat the oil in the Instant Pot in sauté mode. Once it is nice and hot brown the beef on all sides in the oil. Turn off sauté mode.
  • Add in the chopped onion, minced garlic, tomato paste, beef broth, lime and orange juice. Place the lid on the Instant Pot and turn valve to seal.
  • Set time for 90 minutes. Once the timer goes off, hit the cancel button and let naturally release. This can take about 30-45 minutes. Then remove the lid, shred the beef and leave in the juices.

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Whole30 + Keto Instant Pot Mexican Shredded Beef

Sara
This Whole30 + Keto Instant Pot Mexican Shredded Beef is so juicy and tender, it just falls apart! The flavors are perfect for lettuce wrapped tacos or burrito bowls.
4.75 from 8 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Pressure Release Time 30 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Latin
Servings 8 servings
Calories 375 kcal

Ingredients
  

  • 3 lb Beef Chuck Roast
  • 2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbls Chili Powder
  • 1.5 Tbls Chipotle Powder
  • 1 Tbls Garlic Powder
  • 1 tsp Cumin
  • 1 White Onion diced
  • 4 cloves Garlic minced
  • 1/2 cup Orange Juice
  • 1/4 cup Lime Juice
  • 1 cup Beef Broth
  • 1 Tbls Tomato Paste
  • 2 Tbls Avocado Oil

Instructions
 

  • The first step is to make the spice mixture for the beef, this includes salt, pepper, chili powder, garlic powder, cumin, and chipotle powder
    Mix these together in a small bowl
  • Then you will pat the beef dry with a paper towel, cut into two pieces and spread the spice mixture all over both halves (on all sides)
    Heat the oil in the Instant Pot in sauté mode. Once it is nice and hot brown the beef on all sides in the oil
  • Turn off sauté mode. Add in the chopped onion, minced garlic, tomato paste, beef broth, lime and orange juice with the browned beef
    Place the lid on the Instant Pot and turn valve to seal. Set time for 90 minutes on high pressure
  • Once the timer goes off, hit the cancel button and let naturally release. This can take about 30-45 minutes
    Then remove the lid, shred the beef and leave in the juices
    Serve over cilantro lime cauliflower rice with Pico de Gallo 

Nutrition

Calories: 375kcalCarbohydrates: 6gProtein: 34gFat: 24gSaturated Fat: 9gTrans Fat: 1gCholesterol: 117mgSodium: 906mgPotassium: 769mgFiber: 2gSugar: 3gVitamin A: 1145IUVitamin C: 16mgCalcium: 57mgIron: 5mg
Keyword gluten free, instant pot, keto, paleo, whole30
Tried this recipe?Mention @thebetteredblondie
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4 Comments

  1. 3 stars
    I found the spice rub a bit too spicy for us – and still had at least 1/3 of the mixture leftover. My fault for not tasting it first. The time to cook in the IP is way too long – even I checked on their website where they suggest 15-20min per lb of roast. I cooked for 60 mins and then let it natural release for about 20-25mins – however long it took me to make sides and keto cheese taco shells and it still shredded easily. Thanks!

  2. 5 stars
    This was an absolute hit! So flavorful and so easy to make. This will be in my regular rotation, Whole30 or not. My husband and my teenage boys loved it too!

  3. 5 stars
    This recipe was a hit!!! It was so tender and juicy and flavourful! This could feed a whole family plus lots leftover for the next day. For a newbie instantpot user I was a little nervous leaving it pressure cook for so long but it came out absolutely perfect and just fell apart. So simple and delicious 😊

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