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    Instant Pot Shredded Beef

    Published: Oct 27, 2022 · Modified: Mar 16, 2023 by Gemma · This post may contain affiliate links.

    Only 4 simple ingredients are needed for this amazingly flavorful and tender Instant Pot Shredded Beef that's absolutely perfect for tacos, salads, burritos, enchiladas and so much more. The recipe includes both Instant Pot and slow cooker directions for your convenience.

    Jump to Recipe
    Bowl of shredded beef made in the Instant Pot

    {This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

    Years ago, as I began learning how to cook, my culinary teachers (i.e., my mom and dad) began with the fundamentals. This included how to cook different styles of meat, including juicy, flavorful shredded beef.

    Many of my favorite Mexican dishes, from flautas, to enchiladas, to burritos, to tacos are even more amazing when filled with this delicious meat.

    My parents taught me how to make this tasty beef in the stovetop pressure cooker. In my version, this Mexican shredded beef can be made in both the Instant Pot and the slow cooker. Either cooking method yields a flavorful, easy-to-shred meat that’s absolutely perfect for any everyday use.

    Why You'll Love This Shredded Beef Recipe

    • Simple Ingredients: The recipe uses only 4 simple and easy to find ingredients.
    • Healthy: Only real, wholesome ingredients makes this a healthy and Whole30 compatible recipe.
    • Versatile: The simplicity of the recipe really allows the flavors of the meat to come through, making it a perfect addition to any of your favorite dishes.
    • Easy to Prepare: It's as easy as adding the ingredients to the Instant Pot or slow cooker and setting the time.
    • Amazing Flavor: The recipe results in tender, juicy, and delicious pulled beef.

    The Ingredients

    Raw beef roast cut up into 4 pieces with broth, salt and garlic around it
    • Beef Chuck Roast or Round Roast: Beef chuck roast is the preferred cut of meat for this recipe as it is economical, yields a good amount of meat and it is marbled with fat so will result in a tender shredded beef. However, round roast will also work since it is cooked in liquid which will keep it from coming out too dry.
    • Beef or Chicken Broth: Either beef or chicken broth will add great flavor so just use whichever one you prefer or have on hand. It might sound strange to use chicken broth with beef, but that’s what I typically use. If you are doing Whole30, just be sure to use a compatible broth.
    • Garlic: Just peel the garlic cloves and throw them in the pot, no need to chop.
    • Onion: Peel half of an onion and add it to the pot. Again there is no need to chop or dice.
    • Kosher Salt: Kosher salt or sea salt will both work. If you use table salt, the roast will come out saltier so be sure to decrease the amount of salt a bit.

    Kettle & Fire is a great brand of cooking broths and bone broths that use clean-ingredients and add depth of flavor to any dish. Use my code EVERYDAYLATINA and to get 20% off your order. Click here to order.

    How to Make Shredded Beef

    Raw beef roast cut up into pieces inside of an Instant Pot
    Shredded beef and two forks

    Instant Pot Directions

    1. Prepare the Meat

    • To begin, you will need a 4-6 pound chuck roast or round roast. Cut the meat into 4-5 equal size pieces.
    • Place the pieces of beef in the bottom of the pot.

    2. Add Ingredients

    • Next, add 1 ¾ cup of beef or chicken broth (I prefer chicken broth).
    • Add a half of an onion, 3 whole garlic cloves and 1 tablespoon of kosher salt over the meat.

    3. Cook

    • Place the lid on the pot and move the valve to sealing.
    • Cook at high pressure for 1 ½ hours.
    • When the time is up, allow the pressure to naturally release for 15 minutes. Then, carefully quick release the remaining pressure.

    Click here to learn some great basics about using an Instant Pot.

    4. Shred the Meat

    • Remove the pieces of beef from the pot and let them cool slightly.
    • Use two forks or your hands to shred all of the meat and remove any excess fat.
    • Use a large spoon to skim off the fat from the top of the cooking liquid. Mix 1 cup of the cooking liquid into the shredded beef.

    Slow Cooker Directions

    1. Prepare the Meat and Ingredients

    • Follow the same steps of cutting the meat indicated above.
    • Place the pieces of beef in the slow cooker. Add the rest of the ingredients over the meat.

    2. Cook

    • Place the lid on the pot and set the timer for 6-8 hours. In my experience, the slower the meat cooks in the slow cooker, then the more tender it is.

    3. Shred the Meat

    • When the time is up, remove the pieces of beef from the pot and let them cool slightly.
    • Use two forks or your hands to shred all of the meat and remove any excess fat.
    • Use a large spoon to skim off the fat from the top of the cooking liquid. Mix 1 cup of the cooking liquid into the shredded beef.

    How to Serve Shredded Meat

    This beef is so versatile that it can be used in any of your favorite recipes that call for shredded beef. Some ideas include:

    • As a filling for enchiladas rojas
    • Mix into Salpicón
    • Use as a filling for burritos, tacos, or flautas
    • Sauté in oil until crispy and serve with a side of Arroz Rojo, Mexican refried beans or Espagueti Verde.
    • As a topping for salads

    Storing and Reheating

    To keep the meat from drying out, store in the reserved cooking liquid in an air-tight container. The meat will keep in the refrigerator for 2-3 days or in the freezer for 2 months.

    To reheat, sauté in a 1-2 tablespoon of oil and add some of the cooking liquid to prevent it from dying out and to add more flavor.

    Tips and Variations

    • Save any leftover cooking liquid as this broth is great when making pinto beans or as a base for soups.
    • Sauté the meat with diced onion, tomato and jalapeño for a delicious filling for shredded beef tacos.

    I hope you enjoy!

    PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

    More Instant Pot/ Slow Cooker Recipes

    • Simple Instant Pot Pinto Beans (No Pre-Soaking)
    • Instant Pot Buttery Basmati Rice
    • Instant Pot Jalapeño Bacon Lentils
    • Slow Cooker Crispy Chicken Tacos
    • Instant Pot Shredded Pork
    Bowl of shredded beef made in the Instant Pot

    Recipe

    Bowl of shredded beef made in the Instant Pot

    Instant Pot Shredded Beef

    by Gemma Aguayo-Murphy
    Only 4 simple ingredients are needed for this amazingly flavorful and tender Instant Pot Shredded Beef that's perfect for tacos, salads, burritos, enchiladas and more. The recipe includes both Instant Pot and slow cooker directions for your convenience.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 45 minutes mins
    Total Time 2 hours hrs
    Course Main Course
    Cuisine Mexican
    Servings 12

    Equipment

    • Instant Pot or slow cooker

    Ingredients
      

    • 4-6 lbs beef chuck roast or round roast
    • 1 ¾ cups beef or chicken broth (see notes)
    • 1 tablespoon kosher salt
    • 3 garlic cloves

    Instructions
     

    Instant Pot Directions

    • Cut the meat into 4-5 equal size pieces.
    • Place the pieces of beef in the bottom of the pot. Add the rest of the ingredients over the meat.
    • Place the lid on the pot and move the valve to sealing. Cook at high pressure for 1 ½ hours.
    • When the time is up, allow the pressure to naturally release for 15 minutes. Then, carefully quick release the remaining pressure.
    • Remove the beef from the pot and allow to cool slightly. Use two forks or your hands to shred the meat and remove any excess fat.
    • Use a large spoon to skim off the fat from the top of the cooking liquid. Mix 1 cup of the cooking liquid into the shredded beef.

    Slow Cooker Directions

    • Cut the meat into 4-5 equal size pieces.
    • Place the pieces of beef in the slow cooker. Add the rest of the ingredients over the meat.
    • Place the lid on the pot and cook on low for 6-8 hours.
    • When the time is up, remove the beef from the pot and allow to cool slightly. Use two forks or your hands to shred the meat and remove any excess fat.
    • Use a large spoon to skim off the fat from the top of the cooking liquid. Mix 1 cup of the cooking liquid into the shredded beef.

    Notes

    • Either beef or chicken broth work. It might sound strange to use chicken broth with beef, but that’s what I typically use and it adds a great flavor.
    • Use a Whole30 compatible broth if you are doing Whole30.
    • To keep the meat from drying out, store in the reserved cooking liquid in an air-tight container.
    Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

    Click on the links below from some of my recommended products from Amazon.

    Originally published May 8, 2020. Updated post October 2022.

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    About Gemma

    Gemma is the recipe developer, writer and food photographer behind Everyday Latina. Gemma was born in Mexico, but has spent the majority of her life in the United States. She has been sharing recipes since 2018 with an emphasis on her parents' traditional Mexican cuisine and a focus on clean, healthy ingredients. Her goal is to build a community of people who appreciate family, food and culture and, who like her, want to live a healthy, happy everyday life.

    Reader Interactions

    Comments

    1. Carolina Tremblay

      June 16, 2023 at 7:03 am

      5 stars
      I love this recipe!! I use this shredded beef for all sorts of Mexican dish: tinga,sapicon,fajitas,on salads!
      I prépare big quantity and freeze ready to use.

      Reply
      • Gemma

        June 19, 2023 at 7:25 pm

        Hi Carolina, I am so happy to hear that. It is so versatile. Thank you!

        Reply
    2. Jolynn Moyeda

      October 28, 2022 at 10:37 am

      I use a slow cooker. I make it often in place of using a lengua. Everyone in the family loves it.

      Reply
      • Gemma

        November 02, 2022 at 6:25 pm

        Hi Jolene, yes the slow cooker is great for this recipe. Thank you!

        Reply
    3. Courtney

      October 18, 2022 at 9:49 am

      Hi. Two questions.

      One. Why don’t you brown the meat first?

      Two. Can this be done using chuck stew instead of the roast? Meaning it will be in smaller pieces. Thanks!!

      Reply
      • Gemma

        October 26, 2022 at 6:16 pm

        Hi Courtney, I don't brown the meat first because that's just not how it is traditionally cooked in Mexico (at least the way my family always did it). When it cooks in the broth, it really absorbs so much flavor and comes out so tender.

        If the meat is in smaller chunks it will probably cook faster. I do like use chuck roast but I usually divide it up into 3-4 bigger pieces. The key though, is if there is some fat on it then the better it will taste and it won't come out dry.

        Reply
    4. Ana

      August 18, 2020 at 5:35 pm

      Hi there! Can’t wait to try this to make your Salpicón. I have one question though, I believe you didn’t specify but for the Instant Pot, is it setting it for 1.5hrs on pressure cook& high pressure? Or do you use another setting? In advance, thank you and thank you for sharing your recipes 🙂

      Reply
      • everydaylatina

        August 31, 2020 at 9:44 pm

        Hi Ana, yes pressure cook on high pressure. Thank you for clarifying and I hope you enjoy!

        Reply
    5. Ernie

      June 20, 2020 at 1:13 pm

      5 stars
      Looks great and so easy. I remember growing up and having lots of shredded beef tacos. I will have to try it in the slow cooker.

      Reply
      • everydaylatina

        July 03, 2020 at 10:36 pm

        Hi Ernie, yes I love how easy it is and how delicious the shredded beef turns out for so many dishes. Thank you!

        Reply

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    Hi, I'm Gemma! I am originally from Mexico and the recipe developer, writer, and food photographer behind Everyday Latina. Here you will find traditional Mexican cuisine and a focus on clean, healthy ingredients. 

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