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Instant Pot Shredded Beef

Instant Pot Shredded Beef Recipe

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 lb beef chuck roast, cut into 4 large chunks
  • 2 tbsp avocado or vegetable oil
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 bay leaves
  • Juice of 1 lime
  • Fresh cilantro and crumbled cotija, for serving

Method
 

  1. Sear the beef on high sauté in the oil, about 3 minutes per side until browned, then remove to a plate.
  2. Cook the onion and garlic for 2 minutes, stir in the tomato paste and cook 1 minute, then add the spices, broth, and bay leaves. Return the beef to the pot.
  3. Lock the lid, seal the valve, and pressure cook on high for 60 minutes. Let the pressure release naturally for 15 minutes, then vent the rest.
  4. Transfer the beef to a bowl, discard the bay leaves, and shred with two forks. Moisten with cooking liquid if you like.
  5. Squeeze the lime juice over the meat, toss, and serve in tortillas with cilantro and cotija.

Notes

The natural release is what keeps the beef from seizing up, so don't rush it. If the cooking liquid tastes very fatty, you can pour it into a fat separator before spooning it over the meat.