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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.
Course Main Course
Cuisine Latin
Keyword gluten free, instant pot, keto, paleo, whole30
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Pressure Release Time 30 minutes
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 375kcal
Author Sara


  • 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


  • 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 


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