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Make the BEST Instant Pot Shredded Beef with chuck roast using this easy recipe. Perfect for beef tacos, nachos, beef enchiladas or burrito bowls! This delicious recipe is very versatile and ideal for meal prep!
Table of Contents
If you’re looking for a new beef recipe, new ways to cook a chuck roast or just new Instant Pot recipes, you’re going to love this super easy Instant Pot Mexican Shredded Beef recipe.
Just add everything to the pot, pressure cook it, and enjoy the most tender, flavorful, juiciest shredded beef ever!
I love, love, love cooking chuck roasts in the Instant Pot! You can transform a tough cut of meat into tender perfection in your pressure cooker in a fraction of the time it takes in the slow cooker.
So, I was originally going to make a Pot Roast in the pressure cooker or in my crock pot, but my family voted to have Mexican food, instead. Fine by me! I just tweaked my usual Salsa Verde Chicken recipe and used a chuck roast instead of chicken.
Super easy, and even though it took longer than chicken, the result was definitely worth the wait! If you want Italian flavors, try my Italian Beef Sandwiches. You may also like my BBQ shredded beef recipe if you like shredded BBQ beef with BBQ sauce!
Ingredients
You only need a few simple ingredients for this Instant Pot Mexican shredded beef recipe:
- Beef chuck roast — cut into 3 or 4 pieces, about 3 pounds
- Taco seasoning
- Onions
- Salsa verde — I use Herdez brand
I make my own homemade taco seasoning. You can use a packet from the store or make your own using these spices:
- Garlic powder
- Smoked paprika
- Ground cumin
- Ground black pepper
- Cayenne pepper
- Onion
- Salsa verde
You can’t beat chuck roast for easy shredded beef or pulled beef. I think this is the best cut of beef for shredding. When cooked long enough, it shreds easily with a fork.
How to Make Mexican Shredded Beef in the Instant Pot
First, I like to cut the chuck roast into smaller chunks so that it cooks evenly — and it always cooks perfectly this way! 3 or 4 large cuts are fine.
Place the cut roast into the pressure cooker, and season it. I use homemade taco seasoning, but you can use a packet or your favorite taco seasoning if you want.
Just sprinkle the seasoning evenly over the meat.
Then, slice up an onion and throw it into the pot. Next, follow that with a cup of salsa verde.
Just pour the salsa verde directly over the meat. That’s all you need to do!
The beef roast, plus the onions will release plenty of water, so you don’t need to add beef broth or any other liquid here other than the salsa verde.
When you open the pot after pressure cooking, you’ll be surprised how much liquid is in the pot!
Cooking Time
Cook the beef for 60 minutes on high pressure. After it reaches pressure, allow a 15 minute natural release, followed by a quick release of the remaining pressure. The total cook time is roughly 90 minutes, but times vary with individual pressure cookers.
The acidity in salsa verde helps tenderize the chuck roast.
The beef seriously melts in your mouth, and it tastes incredible.
This easy Instant Pot recipe makes a lot of beef, so you can use the leftover shredded beef later in the week or freeze it. Meal planning made easy!
Serving Suggestions
This multi-purpose beef recipe is a perfect fit for your favorite meals. Shredded beef tacos in warm tortillas, beef enchiladas, taco salad, burrito bowls, or nachos–enjoy this easy recipe a different way every day you make it!
Mix and match with your favorite toppings:
- Shredded cheese
- Cotija cheese (if you can find it!)
- Guacamole
- Pico de Gallo
- Sliced jalapeno peppers
- Diced tomatoes
- Sour cream
- Squeezed lime juice
- Extra salsa verde or salsa
- Sliced radishes or shredded cabbage for extra crunch
- Chipotle peppers or chili powder for an extra kick
How to Store
This delicious recipe goes a long way–you’ll be able to get multiple different meals out of one batch!
Store the extra beef in an airtight container or freezer safe bag. Refrigerate your leftovers for next day enjoyment, or freeze them for longer keeping.
Reheating the shredded beef depends on what meal you’re making it with–bake with tortilla chips and shredded cheese for nachos, fry over the stove top for tacos or burritos, or just microwave!
Instant Pot Mexican Shredded Beef
Equipment
Ingredients
- 3 pound beef chuck roast cut into 3 or 4 pieces
- 1 packet taco seasoning or use homemade
- 1 onion sliced
- 1 cup salsa verde
Instructions
- Place the cut chuck roast into the inner Instant pot liner
- Sprinkle with sea salt, garlic powder, smoked paprika, cumin, pepper and cayenne pepper
- Place sliced onions on top, and pour salsa verde over roast
- Cover with lid, make sure vent is at Sealing position, and hit PRESSURE COOK for 60 minutes
- Pot will take a few minutes to reach pressure, then begin cooking. When pot beeps, allow a 15 minute natural release, then quick release remaining pressure
- When pin drops, carefully remove lid. Remove chuck roast to a platter, and shred, using 2 forks
- Place shredded beef back into pot to keep warm, or transfer to serving bowl and serve immediately
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published in 2019 and updated in 2021
What’s your favorite way to enjoy this versatile easy Instant Pot recipe? In case you haven’t notices, we love shredded beef tacos!
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Did I read that right on the size of the meat 13.5 lbs?
It’s supposed to be one 3 1/2 pound roast. Sorry about that.
Excellent. I made the mistake of adding red pepper flakes. It still had great flavor, but was a little too hot for the family. Great for spicy tacos. Lots of leftovers. Will definitely make again, just no pepper flakes. Lol
So glad you enjoyed it, Billy. Thanks so much!
Dee
I have reread your post 3 times but can not figure out what went wrong with my try. It burned badly on the bottom of the pot. I started smelling the burn and turned it off after 50 minutes and waited for a natural release. Meat was nowhere tender to shred and the bottom burnt.
Took the meat and what was left of the onions out and put in a 8×8 pan. Covered with water and baked in a 300 degree oven for 1.5 hours. It is not great but would like to figure out why I had to do a save to get something. From my description can you figure what I did wrong?
I miss typed. It was good after baking in the oven.
I’m so sorry that happened! Did you use a 6 quart Instant Pot? It sounds like there wasn’t enough liquid or there may have been residue or something stuck to the bottom to cause the burn. Was the roast cut into smaller pieces — this always helps it cook and stay tender. What brand of salsa verde did you use? Maybe it was too thick? I’ve made this without any problems, but I’d love to help find what went wrong!
Made this last night and it was awesome. Even used the little street tacos. What a hit with the kids. Lots of left overs too!
LOVE that you use salsa verde in this! It’s my favorite. SO delicious!
I’m so glad I saw this, I’m thawing a roast right now I think we will try it tonight!
I hope you like it, Annie!
The easiest and the best way to make a weeknight dinner! I should try it!
This super easy Instant Pot Mexican Shredded Beef recipe is needs to be added to our weeknight dinner rotation!
This instant pot shredded beef looks sooo mouthwatering, Dee. I don’t use my instant pot often and I’m not sure why. This beef looks like the perfect place to start. Can’t wait to try this perfect winter comfort food.
Thanks, Chrissie! I hope you enjoy the recipe. 🙂
Such a tasty recipe! Will go perfectly for Taco Tuesday!