Mexican Shredded Beef {Instant Pot or Slow Cooker}

Mexican Shredded Beef {Instant Pot or Slow Cooker}

The magnificence of this Mexican Shredded Beef is it very well may be done in the Instant Pot or the moderate cooker and whichever way it's delightful!

I've been asked whether I think the Instant Pot is supplanting the moderate cooker and my answer is NO! I cherish them two and I think there is a spot for them both in the kitchen. In spite of the fact that the final product is practically the equivalent, tasty sustenance, they fill diverse needs and give an alternate method to understanding that scrumptious final product.

I utilize my moderate cooker when I need to eat began promptly in the day with the goal that when I stroll in the entryway soon thereafter, supper is prepared and hanging tight for me. The Instant Pot can make a similar tasty formula (one that ordinarily takes 6-8 hours) and do it in less than an hour however you should be accessible an hour prior to you need to eat to get it in the pot and cooking. So your timetable for the day would rely upon which bit of hardware you use.

The kind of this destroyed Mexican Beef is right on the money and my better half offered it two go-ahead. I cherish having this destroyed meat close by in light of the fact that I can transform it into such a large number of things! One night it very well may be a taco, the following night a burrito or enchilada. It's incredible put on nachos or eaten over rice.


Mexican Shredded Beef {Instant Pot or Slow Cooker}


  • 3-4 lb. chuck roast cut into 2 inch pieces
  • 1 Tbsp chili powder
  • 1 1/2 tsp sea salt
  • 1 Tbsp olive oil
  • 1 cup onion diced
  • 2 Tbsp tomato paste
  • 6 garlic cloves diced
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1/2 cup picante sauce salsa
  • 1 cup beef broth
  • cilantro for garnish
  • limes to squeeze over top


  1. In a bowl, combine cubed meat with chili powder and salt. Toss to coat.
  2. Press the "Saute" button on the Instant Pot and add the olive oil.
  3. Add in onions and saute until softened.
  4. Add in tomato paste, garlic, cumin and Mexican oregano. Stir for about a minute.
  5. Add in seasoned meat.
  6. Pour in salsa and beef broth
  7. Cover and lock the lid.
  8. Press "Keep Warm/Cancel" on the Instant Pot and then press the "Meat/Stew" button to switch it to the pressure cooking mode. Set cook time to 35 minutes.
  9. Let the pressure release naturally.
  10. Unlock lid and remove meat. Shred with two forks.  Use leftover liquid as a gravy if desired
  11. Add any additional salt and pepper if needed.
  12. Top with chopped cilantro and a squeeze of fresh lime juice.
  13. Slow Cooker Instructions
  14. Brown meat before placing in slow cooker
  15. Place meat and all ingredients except cilantro and limes  into slow cooker.
  16. Cook 4-5 hours on high or 6-7 on low in slow cooker

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