Instant Pot Spicy Shredded Mexican Beef

Why You’ll Love This Recipe

This recipe is incredibly easy, deeply flavorful, and incredibly versatile. Using the Instant Pot dramatically reduces the cooking time while still delivering beef that’s juicy, tender, and perfectly spiced. It’s great for feeding a crowd, meal prep, or quick weeknight dinners. Whether you pile it onto tacos or serve it in a rice bowl, it’s a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast or brisket (cut into large chunks)
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Beef broth
• Tomato paste
• Apple cider vinegar or lime juice
• Chipotle peppers in adobo sauce (minced)
• Chili powder
• Ground cumin
• Smoked paprika
• Oregano
• Salt and pepper
• Optional: cayenne pepper (for extra heat), bay leaf, fresh cilantro for garnish

Directions

1. Set the Instant Pot to “Sauté” mode. Add olive oil and sear the beef chunks on all sides until browned. Work in batches if needed. Remove and set aside.
2. In the same pot, add onion and cook until softened. Stir in garlic and cook for 30 seconds.
3. Add tomato paste and cook for 1 minute. Deglaze the pot with a splash of beef broth, scraping up any browned bits.
4. Stir in the remaining broth, chipotle peppers, vinegar or lime juice, chili powder, cumin, paprika, oregano, salt, and pepper.
5. Return the beef to the pot and toss to coat. Secure the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
6. Let the pressure release naturally for 15 minutes, then do a quick release.
7. Remove the beef and shred with two forks. Return to the pot and toss with the sauce.
8. Serve hot with your favorite toppings or store for later use.

Servings and timing

This recipe serves 6–8.
Preparation time: 15 minutes
Cooking time: 60 minutes (plus pressure build and release time)
Total time: 1 hour 30 minutes

Variations

• Mild Version: Use less chipotle and chili powder for a milder flavor.
• Sweet & Spicy: Add a tablespoon of brown sugar or honey for a hint of sweetness.
• Citrus Twist: Add orange juice for a tangy, citrusy variation.
• Tex-Mex Style: Stir in a can of diced tomatoes and green chilies before pressure cooking.
• Carnitas Style: After shredding, crisp up the beef in a hot skillet for crispy edges.

Storage/Reheating

Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of broth or in the microwave in 1-minute intervals until hot. This beef also freezes beautifully—store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best?

Chuck roast is ideal because it becomes tender and flavorful under pressure. Brisket or bottom round also works well.

How spicy is this recipe?

It’s medium spicy. You can adjust the heat by using more or fewer chipotle peppers or adding cayenne.

Can I make this in a slow cooker?

Yes! Sear the beef first, then cook on low for 8–9 hours or high for 4–5 hours.

Can I use frozen beef?

For best results, thaw first. If cooking from frozen, skip searing and add 10–15 minutes to the pressure cook time.

Do I have to sear the beef?

Searing adds depth of flavor but can be skipped if you’re short on time.

What can I serve this with?

Use it for tacos, burrito bowls, enchiladas, quesadillas, nachos, or sliders. It also pairs well with rice, beans, and roasted veggies.

Can I double the recipe?

Yes, just make sure not to exceed the Instant Pot’s max fill line. Cooking time remains the same.

Is this recipe gluten-free?

Yes, it is naturally gluten-free—just check your broth and chipotle sauce ingredients to be sure.

Can I make this dairy-free?

Yes, there are no dairy ingredients in the recipe.

How do I thicken the sauce?

If you want a thicker sauce, turn on “Sauté” after shredding the beef and simmer the liquid for 5–10 minutes until reduced.

Conclusion

Instant Pot Spicy Shredded Mexican Beef is the ultimate make-ahead meal packed with bold flavor and tender texture. With minimal hands-on time and maximum taste, it’s perfect for everything from casual dinners to party platters. Whether you wrap it in a tortilla or pile it on a bowl of rice, this beef is sure to spice up your mealtime routine.

Instant Pot Spicy Shredded Mexican Beef

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Instant Pot Spicy Shredded Mexican Beef is a bold, flavorful, and tender beef recipe made quickly in a pressure cooker. Perfect for tacos, bowls, nachos, and more, it’s a versatile and crowd-pleasing dish ideal for meal prep or gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 3 lbs beef chuck roast or brisket, cut into large chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp apple cider vinegar or lime juice
• 2 chipotle peppers in adobo sauce, minced
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: pinch of cayenne pepper, 1 bay leaf, fresh cilantro for garnish

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Instructions

1. Set Instant Pot to “Sauté” mode. Add olive oil and sear beef chunks on all sides until browned. Remove and set aside.
2. Add chopped onion to the pot and cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds more.
3. Add tomato paste and cook for 1 minute. Deglaze the pot with a splash of beef broth, scraping up browned bits.
4. Stir in remaining broth, chipotle peppers, vinegar or lime juice, chili powder, cumin, paprika, oregano, salt, and pepper.
5. Return beef to the pot and toss to coat. Add bay leaf if using.
6. Secure lid, set valve to sealing, and cook on high pressure for 60 minutes.
7. Allow natural pressure release for 15 minutes, then quick release the rest.
8. Remove beef, shred with two forks, and return to the pot. Toss with sauce and serve hot.

Notes

• Adjust spice level by adding or reducing chipotle or cayenne.
• Brisket or bottom round can be used instead of chuck roast.
• Double the recipe if desired—just don’t exceed max fill line.
• To thicken sauce, simmer on “Sauté” after shredding beef.
• Freezes well—great for meal prep.

Nutrition

• Serving Size: 1 cup
• Calories: 380
• Sugar: 2g
• Sodium: 490mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 115mg