Keto Instant Pot Mexican Shredded Beef Recipe

This amazing Instant Pot Mexican shredded beef (barbacoa) is gluten-free, keto, and paleo. It's delicious in burrito bowls, salads, and so much more. Tender and full of flavor, taco night has never been easier, or tastier!

Looking for more low carb and keto Mexican recipe ideas? Give this Keto Albondigas (Meatball) Soup or Baked Green Chile Chicken a try!

Closeup photo of Instant Pot Mexican Shredded Beef  (Keto, Paleo, Gluten-free) in white bowl with cilantro lime cauliflower rice and lime wedges.
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MORE KETO & LOW CARB MEXICAN RECIPES



With Cinco de Mayo coming up my mind has been on all the Mexican foods!

Growing up in Southern California, Cinco de Mayo was a big deal. I mean HUGE! The celebrations, the food, the fun, I loved it all.

But yes, mostly the food!

This Instant Pot Mexican Shredded Beef recipe has become a staple in our house. I make it at least once a month, but usually more.

I love to freeze it in single-serve portions to make easy omelets topped with my Salsa Fresca or Salsa Roja, burrito bowls made with my Copycat Chipotle Cilantro Lime Cauliflower Rice, or just for quick tacos with my Homemade Keto Tortillas (newer recipe with almond flour and less egg coming soon).

If you don't want to take the time to make your tortillas (although I HIGHLY suggest you do) you can grab Mama Lupe's tortillas on Amazon. They are a bit pricey, but lower in carbs and way tastier than the other low carb versions for tacos I have found. If you are looking for burrito-sized tortillas I suggest La Tortilla Factory's Low Carb Burrito Sized Tortillas.


They aren't for people that are strict keto, or gluten-free, but if you do lazy/dirty keto they are right up your alley.

Anywho, back to this shredded beef.

Before the Mr and I got together, he was a ground beef taco and enchilada kinda guy. I thought it was a bit weird because, coming from So Cal, ground beef in enchiladas was just eewwwww.

When I asked him why he said it was because all of the Mexican food he had eaten with shredded beef was stringy, chewy, and dry. Which put me on a mission to make shredded beef enchiladas for him that he would not only like, but request.

Folks, I can proudly tell you that this recipe did just that!

So, not only is this recipe keto approved, it is hubby approved too!!

I love it when it works out that way😊


Overhead photo of the ingredients needed to make Instant Pot Mexican Shredded Beef  (Keto, Paleo, Gluten-free) on a wooden table.


INGREDIENTS NEEDED TO MAKE KETO INSTANT POT MEXICAN SHREDDED BEEF

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

INGREDIENTS



Six photos of the process of making Instant Pot Mexican Shredded Beef.



HOW TO MAKE KETO INSTANT POT MEXICAN SHREDDED BEEF


STEP 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.

STEP 2

Turn your Instant Pot to saute and, once it comes to temperature, add 2 tablespoons of olive oil or avocado oil.

STEP 3

Sear the chuck roast for 3 to 4 minutes on all sides.

STEP 4

Sprinkle in the seasoning blend and add the broth (or water), lime zest, and lime juice.

STEP 5

Lock the lid into place and make sure the steam release valve is turned to the sealed position.

STEP 6

Press the pressure cook button, or manual button, and set the timer for 60 minutes.


Six more photos of the process of making Instant Pot Mexican Shredded Beef.



STEP 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.

STEP 8 

Carefully remove the roast to a cutting board and shred the meat with these shredders, or two forks.

STEP 9

Turn the Instant Pot to saute and, once the remaining broth comes to a boil, sprinkle in the xanthan gum and whisk well. Continue to whisk until the broth gets to your desired thickness.

STEP 10 

Turn off the Instant Pot and add the shredded beef back into the pot, stir to combine with the thickened broth.

Photo of a serving spoon full of Instant Pot Mexican Shredded Beef  being help above and Instant Pot.



FAQS ABOUT KETO INSTANT POT MEXICAN SHREDDED BEEF


Can I make this with another cut of beef? I like using chuck roast because it is cheaper and usually has a good amount of fat which equals flavor. But Beef Roast, Rump Roast, Eye Round Roast, Stew Meat, or Chuck Shoulder would work.

Can I make this with chicken instead of beef? Yes, just swap out the beef roast for boneless skinless chicken thighs and the beef bone broth for chicken bone broth. Your cooking time would be about 12 to 15 minutes for 12 (3 pounds) thighs.

How long will this shredded beef last in the freezer? I freeze mine for up to 6 months. Make sure to add the sauce to the container. If using freezer bags, lay them on the counter and squeeze as much of the air out as possible before freezing.


Closeup photo of someone spooning Instant Pot Mexican Shredded Beef  into a white bowl over cilantro lime cauliflower rice.



Last thoughts about Keto Instant Pot Mexican Shredded Beef


One of my favorite ways to meal prep with this Mexican Shredded Beef, aside from freezing it in single-serving portions like I mentioned above, is to make a batch of Beef Enchiladas and freeze them before cooking them.

I just roll them up, get them in a freezer safe dish, or disposable pan, top them with my Authentic Red Chile Enchilada Sauce, or Hatch Red Chile Enchilada Sauce, top them with some shredded cheese and cover them with foil. When it is time to make them you can either take them out of the freezer and put them in the fridge the day before, or even bake them from frozen. Just know you will need to up the heat and double the cooking time (I cook them at 400 for 45 minutes to an hour) and make sure to leave the foil on top until the last 10 to 15 minutes of cooking time.

I know it says that the xanthan gum is optional, but I highly suggest you use it to make the liquid into more of a gravy so it clings to the meat. 

It realllllly adds that extra something!

I have also found that it helps keep the meat moist when freezing it. 


Photo of a burrito bowl filled with Instant Pot Mexican Shredded Beef, cilantro lime cauliflower rice, and lime wedges.



MORE KETO AND LOW CARB MEXICAN RECIPES





Instant Pot Mexican Shredded Beef Recipe

Instant Pot Mexican Shredded Beef Recipe

Yield: 6 to 8 servings
Author: Bobbi Hass-Burleson
Prep time: 5 MinCook time: 1 H & 25 Minactive time: 1 HourTotal time: 2 H & 30 M
This amazing Instant Pot Mexican shredded beef (barbacoa) is gluten-free, keto, and paleo. It's delicious in burrito bowls, salads, and so much more. Tender and full of flavor, taco night has never been easier, or tastier!

Ingredients

Instructions

  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. Turn the Instant Pot to saute and, once the remaining broth comes to a boil, sprinkle in the xanthan gum and whisk well. Continue to whisk until the broth gets to your desired thickness.
  10. 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.

Keto, Low Carb, Beef, Gluten-Free, Meal Prep
Main Dish
Mexican
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Created using The Recipes Generator

Instant Pot Mexican Shredded Beef (Barbacoa) - This amazing Instant Pot Mexican shredded beef (barbacoa) is gluten-free, keto, and paleo. It's delicious in burrito bowls, salads, and so much more. Tender and full of flavor, taco night has never been easier, or tastier! #keto #lowcarb #glutenfree #instantpot #mexican #shreddedbeef #beef #easy #mealprep #recipe




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10 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!

    ReplyDelete
  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!

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

    ReplyDelete
  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 :-)

    ReplyDelete
  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
  8. I don't have an instant-pot, but I use my crockpot all the time when I make a chuck roast. How long do you suggest I cook this in a crockpot? Thanks.

    ReplyDelete
    Replies
    1. I would say low for 8 hours or high for 4? Then remove the liquid from the slow cooker and place it in a sauce pot. Bring it to a boil and add the xanthan gum whisking until it reaches the thickness you want.

      Delete