Whole30 + Keto Instant Pot Mexican Shredded Beef

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.

What You Need:

• Beef Chuck Roast – I get mine from MoinkBox
• Avocado Oil
• Onion
• Garlic
• Salt
• Pepper
• Chili Powder
• Garlic Powder
• Chipotle Powder
• Cumin
• Tomato Paste
• Beef Broth
• Lime Juice
• Orange Juice
• Instant Pot

Let’s Cook:

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve over cilantro lime cauliflower rice with Pico de Gallo.

You Might Also Like:

• Instant Pot Steak Fajita Bowls
• Instant Pot Butter Chicken
• Instant Pot Cilantro Lime Rice
• The Best Instant Pot Pork Tenderloin
• Instant Pot Pork Carnitas
• Instant Pot Pork Green Chili

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5 from 3 votes

Whole30 + Keto Instant Pot Mexican Shredded Beef

Print Recipe

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.

Prep Time:20 mins

Cook Time:1 hr 30 mins

Pressure Release Time:30 mins

Total Time:2 hrs 20 mins

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: 375kcal | Carbohydrates: 6g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 906mg | Potassium: 769mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1145IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 5mg

Course: Main Course

Cuisine: Latin

Keyword: gluten free, instant pot, keto, paleo, whole30

Servings: 8 servings

Calories: 375kcal

Author: Sara