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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.

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

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

Find it online: https://thefamilycooking.com/instant-pot-spicy-shredded-mexican-beef/