Easy Instant Pot Mexican Shredded Beef for Tacos, Salads and Rice
This easy, healthy, Instant Pot Mexican Shredded Beef is great to serve in tacos, over salads and rice. Tender, juicy, pull apart beef from a roast, cooked to perfection in only 60 minutes! Freeze it into portions for quick meals later.
Weight Watchers Points: 7 Smart Points per 3/4 cup shredded beef for all plans
Ingredients
- 2 1/2 lbs. beef cross rib roast chuck roast,stew meat, sliced in 1 inch cubes
- kosher salt
- freshly ground pepper
- 1 large red/white onion
- 1/2-1 jalapeño
- 4 garlic cloves
- 1 c. homemade beef stock or canned beef stock
- 1-2 T. homemade chipotle seasoning
- 1 T. chili powder
- 1 t. cumin
- 1-2 chipotle peppers in adobo sauce use 1 pepper and 1 T. sauce and plop rest on parchment and freeze for another time-see notes at bottom
- 1 can green chiles
- 1-2 limes
- 1/4 c. cilantro
Instructions
- Cut off as much fat from the roast as possible. Cut meat into cubes. Season with salt and pepper.
- Turn on Instant Pot to, "Sauté".
- When hot, brown meat in batches on all sides. Remove meat.
- In a food processor, combine onions, jalapeño and garlic. Process until finely chopped.
- Add onion mixture to Instant Pot and sauté for a few minutes.
- Add remaining ingredients (except cilantro and lime)- browned beef, beef broth, seasonings, chipotle pepper and 1 T. adobo sauce chile, and green chiles.
- Add lid to Instant Pot. Set to sealing. Pressure cook for 60 minutes. Release seal (using a hot pad) when timer is finished.
- Shred beef with two forks. Pour juices into a fat separator. Return beef and 1/2 of meat juice (without the fat) to Instant Pot. Add chopped cilantro and lime juice.
Notes
If you have a fat separator like the one pictured in the post, be sure and pour the sauce at the top of the strainer back in. You don't want to miss all of that goodness!
Tip on using chipotle peppers in adobo sauce: I don't like to waste the chipotle peppers when I open the can so I use what I need, then plop the rest onto a baking sheet lined with parchment paper and freeze. I plop the sauce on parchment as well in about 1 tablespoon measurements, then freeze. After frozen, I transfer the peppers and frozen tablespoons of sauce to plastic bags and keep in the freezer until needed. No waste!
Nutrition
Serving: 0.75cupCalories: 355kcalCarbohydrates: 23.8gProtein: 42.9gFat: 10.5gSaturated Fat: 2.9gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 4gCholesterol: 111.7mgSodium: 929.2mgPotassium: 1767.4mgFiber: 5.3gSugar: 12.5gVitamin A: 124.3IUVitamin C: 29mgCalcium: 78.7mgIron: 8.3mg
Tried this recipe?Let us know how it was!