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.
*updated 04/2021
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
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.
- Serve over cilantro lime cauliflower rice with Pico de Gallo.
You Might Also Like:
- Instant Pot Steak Fajita Bowls
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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.
Servings 8 servings
Calories 375kcal
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 powderMix 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 beefPlace 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 minutesThen remove the lid, shred the beef and leave in the juicesServe over cilantro lime cauliflower rice with Pico de Gallo
Video
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
Tried this recipe?Mention @thebetteredblondie or tag #tbbrecipes!
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 😊