Instant Pot Shredded Beef
This Easy Mexican Shredded Beef is tender, flavorful, and a versatile protein for your favorite Mexican meals.
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INGREDIENTS
3 - 5 lbs Chuck Roast
2 Tbsp Oil
2 tsp Salt
1 tsp Black Pepper
1 Tbsp Ancho Chili Powder Can sub regular Chili Powder
1 Tbsp Cumin
1 tsp Smoked Paprika Can sub regular Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Mexican Oregano Can sub regular oregano
1/2 White Onion placed on top of the beef with the cut side up.
1 Cup Water
1 Tbsp White Vinegar, Apple Cider Vinegar, or Lime Juice Added after Beef is done. This helps add some acidity to the meat.
INSTRUCTIONS
Cut chuck roast into large chunks. Add oil to beef and toss to coat.
Season chuck roast with all the spices and salt.
Pour water into Instant Pot or slow cooker, then add seasoned chuck roast, and halved onion with cut side up. (This makes it easier to remove after cooking).
Instant Pot- High Pressure and see times based on weight of beef.
3 lbs- 65 min
4 lbs- 70 min
5 lbs- 75 min
Once timer is done, carefully (I use a kitchen towel) release valve to venting.
Slow Cooker- Low for 10 hours
Add vinegar or lime juice then shred the meat in the pot and allow to absorb the juices. Taste and see if additional salt is needed.
If freezing then freeze with some of the leftover juices to prevent it from drying out when re-heated.
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