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–+ servings
Five shredded beef tacos on a serving platter with cilantro, onion, lime wedge, red salsa on the side

Instant Pot Shredded Beef (Tacos)

Instant pot shredded beef is bursting in flavor, tender, easy to make and comes together within an hour and a half.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 20 Tacos
Calories 307 kcal

Equipment

  • Instant Pot 6 qt

Ingredients
  

For the beef:

  • 2 lb Chuck Roast*
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • 1 teaspoon black pepper
  • 1 teaspoon garlic salt (+more to taste)
  • 1 teaspoon cumin
  • 1 cup unsalted beef broth *
  • 1 minced garlic
  • ⅓ finely chopped white onion
  • 2 tablespoon olive oil

For the tacos:

  • 18 corn or flour tortillas (I use corn)
  • ½ cup chopped onion
  • ⅓ cup chopped cilantro
  • green or red salsa * (see note)
  • Lime wedges

Instructions
 

  • Cut chuck roast into one inch pieces
  • Add all spices in a large bowl and combine
  • Add meat to the spice bowl and coat all sides with the spices
  • Press the sauté button on the instant pot and add olive oil. Add onion and sauté until translucent for a minute and then add minced garlic until fragrant for another minute
  • Add in meat and brown the meat on all sides flipping with kitchen tongs or fork *
  • Add in beef broth *
  • Cover the instant pot with lid, set to manual mode and cook on high pressure for 50 minutes
  • Carefully release the pressure after 50 minutes
  • Transfer the beef to a bowl or plate with some broth to keep the beef moist and shred with two forks - add more salt if needed

Build your tacos:

  • Heat your tortillas on a griddle in medium-high heat until warm for about two minutes. You can also microwave for about 15 seconds
  • top your tortillas with shredded beef, onion, cilantro
  • squeeze lime on top (optional)
  • top with green or red salsa (optional, but highly recommend)

Notes

Chuck Roast - beef stew can be used for this recipe if chuck roast is not available
Browning the meat - you might need to do this in batches depending on the size of your instant pot. Brown the meat on all sides and put in a bowl while other pieces are browning. Once all meat is browned add all pieces back to the instant pot and close the lid. 
Beef Broth - you can also use chicken or vegetable broth instead
Instead of using chopped white onion and minced garlic you can skip step 4 and add  ½ teaspoon garlic powder and 1 teaspoon onion powder to the meat.
Red Salsa
Green Salsa 

Nutrition

Calories: 307kcal
Did you make this recipe?Leave a comment below and tag @espressomykitchen on Instagram