Instant Pot Shredded Beef

Only 4 simple ingredients are needed for this amazingly flavorful and tender Instant Pot Shredded Beef. It is absolutely perfect in so many of my favorite Mexican dishes, from tacos, salads, burritos, enchiladas and so much more. The recipe includes both Instant Pot and slow cooker directions for your convenience.

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 salpicón, to tacos are even more amazing when made 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 (known as carne deshebrada de res in Spanish) 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 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.

Ingredients & Substitutions

• 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.

How to Make Shredded Beef

Instant Pot Directions

1. Prepare the Meat: Cut the roast into 4-5 equal size pieces. Place the pieces of beef in the bottom of the pot.

2. Add Ingredients: Next, add broth, onion, garlic cloves and salt.

3. Cook: Place the lid on the pot and move the valve to sealing. Cook at high pressure for 1 ½ hours, allowing 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 beef from the pot and shred. Mix some 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 shred. Mix some 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.

FAQ

Why is my shredded beef dry?

If your shredded beef is dry it might be due to the cut of meat you used. Be sure to not use a lean cut of meat. You want the beef to have a good marbling of fat which will keep your meat moist and tender. Also, be sure to use enough liquid in the pot to cover the beef at least partially during cooking.

Do you prefer the Instant Pot or slow cooker method for this recipe?

I like the convenience and speed of the Instant Pot. However, if I have the time I will usually use the slow cooker for this recipe as it tends to yield a more tender result.

I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

Recipe

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