Instant Pot Mexican Shredded Beef Recipe

This amazing shredded beef is gluten-free, low carb, and paleo. It's delicious in tacos, salads, and so much more. Shredded beef has never been easier than this Instant Pot Mexican Shredded Beef recipe… let your pressure cooker save you time!


Oh, my stars people! This beef is so good and ridiculously easy to make! 

You know I am a girl that never misses a Taco Tuesday right? Well, I might miss a few, but not that many!

With this super delicious, easy to make, Mexican Shredded Beef cooked up in the Instant Pot there is no reason to ever miss one again.

Don't have an Instant Pot? 

No worries, I have added the slow cooker directions below.

BUT

Tell Santa you have been good and get an Instant Pot on your wish list ASAP! 

I am loving mine for everything from simple hard-boiled eggs that are done perfectly every time, to this delicious Crustless Quiche Lorraine, Homemade Pumpkin Puree, and this Instant Pot Beef Stew that is the ONLY beef stew that hubs will eat anymore!

I love being able to cook in a fraction of the time without sacrificing flavor or tenderness.



OK, raise your hand if you think tender, juicy, fall apart Mexican shredded beef is the bomb ✋

It is my go-to for burrito bowls, tacos, enchiladas, and salads, AND with just a handful of ingredients, it couldn't be easier to throw together any night of the week.

Bonus is that it is ridiculously low carb!

INGREDIENTS YOU WILL NEED




WHAT CUT OF BEEF SHOULD I USE IN MY INSTANT POT?

  • Chuck – Cuts will include the term, “chuck” (chuck shoulder pot roast or chuck 7-bone pot roast) or terms related to the front portion, such as the shoulder steak
  • Brisket – Cuts of meat from the breast or lower chest
  • Round – Choose rump roast or bottom round.
The Instant Pot is perfect for tenderizing less tender cuts of beef. Generally, cuts from the chuck (the front section of the animal), the shank and brisket (the lower front sections) and the round (the back section), are the most suitable for pressure cooking.

My roast of choice is always a chuck roast, it is usually well-marbled and that equals flavorful sauce! Plus, being keto, we need to get that fat in our diet. Make sure to check your roast and grab one that is evenly marbled, not one with huge fat pockets. I get my Certified Angus Beef brand roasts at my local QFC Grocery and they are always perfect!



HOW LONG DOES THIS MEXICAN SHREDDED BEEF REALLY TAKE TO COOK IN THE INSTANT POT?

OK, OK, let's get down to brass tacks on this, shall we? 

I have had people email me upset that a recipe will say X amount of cooking time but it takes longer. I totally get that. It can seem confusing, or misleading, so let me explain it like this.

It takes the Instant Pot about 10 minutes to come to temperature, so it is kind of like heating up the oven. It just seems like it should be added to the cooking time because your food is already in the pot right?

Also, depending on the pressure release time, it can take up to 20 minutes for a recipe to "finish". If you do a totally natural release of pressure and not a quick release.

This shredded beef takes 60 minutes to cook, with a 10 minute pressure release, so it would be 10 minutes (heating) + 60 minutes (cook time) + 10 minutes pressure release, for a total of 80 minutes cooking. 

Plus add a few more minutes if you want to thicken the broth.

So, when planning ahead, you will add 10 to 30 minutes to your total cook time for Instant Pot recipes.



Even with the added time, cooking a roast in your Instant Pot cuts the time drastically.

What would normally take 4 to 8 hours to cook in the oven, on the stovetop, or in your slow cooker, takes a fraction of that time in an Instant Pot. It has quickly become my favorite kitchen gadget! 

I have even cooked from frozen on nights that I have ummmm forgotten to plan ahead. 

My favorite thing to cook when I "oopsie" is boneless skinless chicken thighs. I chuck a couple pounds of them, fully frozen, into my Instant Pot, with a cup of sauce (spaghetti sauce, salsa, etc.) and cook for about 20 minutes. Release the pressure, and check to see if they are done. If not, give them an extra 5 to 10 minutes. Pull them out, shred them up, and add them to tacos, salad, casseroles, pizza, the options are endless!


HOW TO SERVE MEXICAN SHREDDED BEEF

Burrito Bowl: Steam some cauliflower rice (recipe coming soon for green chile cauliflower rice) and top with Mexican shredded beef, sliced avocado or guacamole, pico de gallo, and cheese.

Tacos: Use these keto flour tortillas, or these storebought low carb tortillas (these are the best and ONLY storebought tortillas I use), add the shredded beef, guacamole, sour cream, pico de gallo, and cheese.

Enchiladas: Roll the Mexican shredded beef in low carb tortillas, top with homemade enchilada sauce, or this storebought enchilada sauce, top with cheese and bake.

Salad: Top shredded lettuce with Mexican shredded beef, guacamole or sliced avocado, pico de gallo, salsa ranch (I just stir some salsa into Ranch dressing), or this Cilantro Lime Crema and top with cheese. When I am feeling really spunky I make baked tortilla strips out of the storebought low carb tortillas!



WHAT TO SERVE WITH MEXICAN SHREDDED BEEF







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WANT TO MAKE THIS IN A SLOW COOKER?


If you would like to cook this in your slow cooker generously season your roast with salt and pepper brown it on all sides in a cast-iron skillet, with two tablespoons olive or avocado oil, over medium-high heat.

Place the browned roast in your slow cooker with the seasoning, bone broth, lime zest, and lime juice. Cover and cook on high for 4 hours, or low for 8.

Remove the roast to a cutting board and shred.

Place the liquid from the slow cooker in a medium saucepan and bring to a boil. Whisk in the xanthan gum and continue to whisk until it begins to thicken.

Remove from the heat and add the shredded beef.

Stir to combine and enjoy!

Instant Pot Mexican Shredded Beef Recipe

Instant Pot Mexican Shredded Beef Recipe

Yield: 6 to 8 servings
Author:
prep time: 1 hourcook time: 1 H & 24 Mtotal time: 2 H & 24 M
This amazing shredded beef is gluten-free, low carb, and paleo. It's delicious in tacos, salads, and so much more. Shredded beef has never been easier than this Instant Pot Mexican Shredded Beef recipe… let your pressure cooker save you time!

Ingredients:

Instructions:

How to cook Instant Pot Mexican Shredded Beef Recipe

  1. Remove the chuck roast from the refrigerator. Pat dry and season it with salt and pepper. Place the roast on a plate or cutting board and allow it to come to room temperature, about an hour.
  2. Turn your Instant Pot to saute and, once it comes to temperature, add 2 tablespoons of olive oil or avocado oil.
  3. Sear the chuck roast for 3 to 4 minutes on all sides.
  4. Sprinkle in the seasoning blend and add the broth (or water), lime zest, and lime juice.
  5. Lock the lid into place and make sure the steam release valve is turned to the sealed position.
  6. Press the pressure cook button, or manual button, and set the timer for 60 minutes.
  7. When the cook is done allow the pressure to naturally release for 10 minutes, then turn the steam release valve to vent to release the remaining pressure.
  8. Carefully remove the roast to a cutting board and shred the meat with these shredders, or two forks.
  9. Whisk the xanthan gum into the tablespoon of hot water.
  10. Turn the Instant Pot to saute and, once the remaining broth comes to a boil, whisk in the xanthan gum mixture. Continue to whisk until the broth begins to thicken.
  11. Turn off the Instant Pot and add the shredded beef back into the pot, stir to combine with the thickened broth.
Calories
178.23
Fat (grams)
10.80
Sat. Fat (grams)
4.27
Carbs (grams)
4.18
Fiber (grams)
1.40
Net carbs
2.77
Sugar (grams)
0.53
Protein (grams)
16.68
Sodium (milligrams)
3255.53
Cholesterol (grams)
49.15
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.
low carb, meal prep, beef, recipe
Instant Pot, Keto
Mexican

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8 comments:

  1. Yum! Such a seriously tasty Mexican beef recipe!

    ReplyDelete
  2. Hi there! I'm at work surfing around your blog from my new apple
    iphone! Just wanted to say I love reading your blog and look forward to all your posts!
    Carry on the excellent work!

    ReplyDelete
  3. Such a delicious recipe! I'm really loving instant pot recipes lately and I'm adding this shredded beef to my rotation!

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  4. I love how versatile this recipe is, and the fact that it's low carb is an added bonus. Thanks so much for sharing!

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  5. Wow! This looks amazing! I've been looking for some new Instant Pot recipes and I'm so glad I found yours. =)

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  6. I don't have an Insta Pot yet, but I keep seeing all these delicious recipes using one. I'm getting closer to picking one up :-)

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  7. Oooh! I'm always looking for new recipes for my Instant Pot and this would make Taco Tuesday so much easier. Definitely going to give this a try!

    ReplyDelete