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This Instant Pot Mexican Shredded Beef Tacos Recipe is so delicious and incredibly tender! Plus, it’s quick and easy when you use the instant pot! This is perfect for Taco night or any night of the week!
This recipe is Gluten Free!
Pressure cooker Mexican shredded beef is also gluten free. However, my gluten loving family can’t tell the difference!
This easy Mexican shredded beef is packed with flavor and the lime juice in this recipe as the perfect touch to finish this beef that is great in tacos, a burrito or to use to make delicious burrito bowls.
Everyone loves these. If you need another easy meal idea that is gluten free, try this Gluten Free Pepperoni Pizza Casserole Recipe. So good!
You’ll need an Instant Pot for this Recipe
My instant pot has become my new favorite kitchen item. It has saved us from take out many a nights because I can still have dinner on the table fast. You can see the exact one I use.
I love pressure cooking because you can enjoy meals that taste like they have been slow cooking all day but were made in a lot less time!
I have the 8 quart one and I like this size for my family size; however, my sister has a family of 4 and the 6 quart one works great for her. You can find several instant pots on sale.
Instant pot Mexican Shredded Beef:
We love recipes that can feed a crowd and not bust the budget! Let’s get started with this easy instant pot recipe.
Ingredients:
- Beef chuck roast
- Diced green chiles
- Minced garlic
- Chili powder
- Cumin
- Salt
- Black pepper
- 1 lime
- 1 Cup water or beef broth
- Favorite Toppings
What cut of beef is best for shredding?
I love using a chuck roast for this recipe. I find that it shreds the best after being cooked in the instant pot. However, you can also use a rump roast, brisket, flank steak or skirt steak for this recipe.
I recommend buying whichever is the best price at your local grocery store since beef prices can vary.
How to make Mexican Shredded Beef:
You are not going to believe how easy it is to make this easy instant pot recipe.
- Place the roast in the bottom of an Instant Pot.
- In a small bowl combine the green chilis, garlic, chili powder, cumin, salt and pepper. Mix well.
- Spread the mixture over the roast in the Instant pot.
- Then pour the water into the instant pot.
- Place the lid on top set to sealing and cook on high pressure for 75 minutes with a full natural release.
- Shred the beef with 2 forks. Squeeze on fresh lime over the beef and stir to combine.
- Serve warm with your favorite topping and enjoy!
What is a natural release?
A natural release with an Instant Pot means the natural way that the appliance release pressure. To release the pressure naturally, you don’t need to do much of anything.
After the cook time in the instant pot, just wait. The Instant Pot will gradually release pressure and steam as it cools.
There is a valve on the top of the lid on the instant pot. When the pin on this valve has dropped completely this means that all the pressure has been released and it’s safe to remove the lid. It generally takes 15-20 minutes for all the pressure to release naturally from the instant pot.
The best toppings for these tacos:
These tacos are packed with tons of flavor that they are great topped with just diced onions and cilantro.
However, here are a few other toppings that would be delicious on these tacos as well!
- Pico De Gallo
- Sour Cream
- Simple Guacamole
- Salsa
What to serve with Mexican shredded beef:
These tacos go great with my favorite easy Spanish Rice recipe. This recipe is simple to make and tastes better than any of the store bought box mixes.
Also, these tacos are great with chips and salsa or chips and Queso! Here are a few of our favorite recipes that go great with this easy Instant Pot Mexican shredded beef tacos.
- Homemade Salsa Recipe
- Black Bean Corn Salsa
- Mexican White Cheese Dip
- Crock Pot Rotel Dip Recipe
- Crock Pot Sausage Cheese Dip
Can you freeze the leftovers?
Yes, definitely. I love making extra of this easy recipes and freezing the leftovers so I can have a quick and easy dinner available to my family in no time at all.
To freeze the leftover, all them to cool completely at room temperature. Then place them in a freezer safe bag or container. Store in the freezer for up to 3-6 months.
To defrost, move the container to the refrigerate to defrost overnight. Then reheat in either your instant pot, crock pot or on the stove top. Add more broth (1/4-½ cup) as the beef mixture can dry out some when it cools.
That’s it! Next time you make this recipe, make sure to make a double batch so you can easily freezer your leftovers for another quick and easy meal for your family!
Pulled Beef Tacos is family favorite!
We love how easy these are. The beef is so tender it just falls apart. Everyone loves these. I put out a bunch of different toppings and everyone can make their tacos how they like. So easy!
Also, this is one of my go to recipes when I’m having people over. Everyone just loves this recipe and it’s easy to make thanks to the my Instant Pot.
If you don’t have an Instant pot, you can make this Crock Pot Mexican Shredded Beef Taco Recipe instead!
Print the recipe here:
Instant Pot Mexican shredded Beef Tacos Recipe
Ingredients
- 3 lbs Boneless beef chuck roast
- 1 can Diced Green Chilis (7 oz.)
- 1 tsp minced garlic
- 2 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 lime (juiced)
- 1 Cup Water
Instructions
- Place the roast in the Instant Pot.
- In a small bowl combine the green chilis, garlic, chili powder, cumin, salt and pepper. Mix well.
- Spread the mixture over the roast in the Instant pot.
- Add the water to the instant pot.
- Place the lid on top set to sealing and cook on high pressure for 75 minutes with a full natural release.
- Shred the beef. Squeeze on fresh lime over the beef and stir to combine.
- Serve on tortillas, rice or over nachos!
Do you think omitting the green chilis would be ok? My husband isn’t a fan.
Yes, it will still be delicious without it!
The recipe was a huge success!!! made this for a burrito bar we had at my sons college grad party, and it won out over the shredded chicken I made that was also amazing. I made a double batch with brisket it was extremely flavorful, tender and delicious. Thank You
Raven- Love that idea for a graduation party! So glad everyone enjoyed it.
Hi, Carrie… if I want to double the recipe would there be a cook time adjustment?
Yes, I would add 15-20 minutes to the cook time to make sure that both cuts of beef are all the way cooked through.
Looking forward to making this recipe, but was wondering if it should be cooked for 50 minutes or 75?
I cook this recipe for 75 minutes with a full natural release in the instant pot. I have updated the cooking time in the recipe.
I’m gonna try this with venison! Wish me luck!!
That sounds delicious – I hope it was amazing!
Do you cook it less time if your roast is only 1.68 lbs?
Yes, I don’t think it will need the full time to cook all the way through. I would cook it on high pressure for 60 minutes with a full natural release.
Was a huge hit! Family thought it tasted like restaurant shredded beef.
This makes perfect chuck roast. I’ll never put roast in my crockpot again. The only problem I See with the recipe is at the top it says cook 50minutes and at the bottom it says 70. I cooked it 50 and it was perfect!
What if, instead of beef, I used skinless boneless chicken breasts? Thanks for all your recipes! You’re AWESOME!!!
Yes, I think that would be delicious! We have an instant pot chicken tacos recipe that is similar but made with chicken. You can find it here.
Is this recipe the same for a crockpot?
Question… quick release or natural?
Carrie, is it a full NPR for this recipe? Thanks for sharing these recipes!