The beauty of this Mexican Shredded Beef is it can be done in the Instant Pot or the slow cooker and either way it’s delicious!
Between my undying love for my slow cooker and my new found adoration for my Instant Pot I may never use my oven again.
I’ve been asked whether I think the Instant Pot is replacing the slow cooker and my answer is NO! I love both of them and I think there is a place for them both in the kitchen. Although the end result is pretty much the same, delicious food, they serve different purposes and provide a different way for getting that delicious end result.
I use my slow cooker when I want to get dinner started early in the day so that when I walk in the door later that day, dinner is ready and waiting for me. The Instant Pot can make the same delicious recipe (one that normally takes 6-8 hours) and do it in under an hour but you need to be available an hour before you want to eat to get it in the pot and cooking. So your schedule for the day would depend on which piece of equipment you use. The Instant Pot has a slow cooker function but I haven’t used it and I’m hearing that it is not the Instant Pot’s best feature. I still use my favorite slow cooker.
The flavor of this shredded Mexican Beef is spot on and my husband gave it two thumbs up. I love having this shredded meat on hand because I can turn it into so many things! One night it can be a taco, the next night a burrito or enchilada. It’s great put on nachos or eaten over rice.
Whether you use your slow cooker or your Instant Pot, you are going to end up with a delicious meal!
My favorite kitchen items I used to make INSTANT POT MEXICAN BEEF:
INSTANT POT – My favorite pot is the 6 qt. There are smaller and bigger sizes available but this one is just right! I don’t recommend the slow cooker feature though so use your regular slow cooker instead.
SLOW COOKER – My favorite one is the classic, the Rival CrockPot. In fact, I love it so much I own three of them. Two 6 qt and one 4 qt.
SHREDDER CLAWS – These make shredded pork, beef or chicken a breeze!
HOLIDAY SLOW COOKER COOKBOOK – For more delicious slow cooker recipes check out my new cookbook – 100 recipes!
- 3-4 lb. chuck roast cut into 2 inch pieces
- 1 Tbsp chili powder
- 1 1/2 tsp sea salt
- 1 Tbsp olive oil
- 1 cup onion diced
- 2 Tbsp tomato paste
- 6 garlic cloves diced
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1/2 cup picante sauce salsa
- 1 cup beef broth
- cilantro for garnish
- limes to squeeze over top
- In a bowl, combine cubed meat with chili powder and salt. Toss to coat.
- Press the "Saute" button on the Instant Pot and add the olive oil.
- Add in onions and saute until softened.
- Add in tomato paste, garlic, cumin and Mexican oregano. Stir for about a minute.
- Add in seasoned meat.
- Pour in salsa and beef broth
- Cover and lock the lid.
- Press "Keep Warm/Cancel" on the Instant Pot and then press the "Meat/Stew" button to switch it to the pressure cooking mode. Set cook time to 35 minutes.
- Let the pressure release naturally.
Unlock lid and remove meat. Shred with two forks. Use leftover liquid as a gravy if desired
- Add any additional salt and pepper if needed.
- Top with chopped cilantro and a squeeze of fresh lime juice.
- Brown meat before placing in slow cooker
Place meat and all ingredients except cilantro and limes into slow cooker.
Cook 4-5 hours on high or 6-7 on low in slow cooker
Recipe adapted from NomNomPaleo
For some other delicious Mexican dishes check out these:
Chicken Enchiladas from Your Homebased Mom
Mexican Charro Beans with Ham from The Reluctant Entertainer
Mexican Grilled Chicken Salad from A Spicy Perspective
Slow Cooker Chicken Fajitas from Your Homebased Mom
Crock Pot Fiesta Chicken and Rice from Wishes and Dishes
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I so wish I knew how to convert your recipes for my cuisineart pressure cooker. I have a high pressure and a low pressure, and I seriously debate selling the dang thing, and buying an instapot so I can make your recipes. I am NOT comfortable using it, so I don’t like to take chances of it being too dry 🙁
Amber, Sorry I can’t be more help in that area as I have never used any other kind of InstaPot. Do you have a slow cooker, you can do the recipe in that.
How long should the meal be in the crock pot?
Thank yo!\u!
Cook it 4-5 hours on low or 6-7 on high
Wouldn’t the 4 to 5 hours be for the high setting and the 6 to 7 hours be on low for the low setting.
Dana, That is correct and the recipe has been changed to reflect that.
How would you do this in a crock pot?
Cook it 4-5 hours on low or 6-7 on high
Hi what is the recipe for the slow cooker- I only see instructions for the instant pot. Thanks
Cook it 4-5 hours on low or 6-7 on high
we get the time but how do we cook this on a crock pot?
Angie, I have updated the recipe to make it easier to understand.
Shouldn’t it be the opposite, 4-5 hours on high or 6-7 on low for the crock pot conversion?
I’m with everybody else..how do you do it in the crock pot? The instant cooker directions are way more involved then the crock pot. Do you follow all those directions first and then add to the crock pot or do you simply put the meat in the crock pot and then add everything on top of it. Was going to make tonight but now can’t bc I’m not sure what to do!
Libby, The instructions on how to do it in the slow cooker are included in the recipe at the bottom of the post. I just brown the meat first and then put all the ingredients in the slow cooker. Enjoy!
Leigh I am so excited to try this on Saturday when we have company! I am doing mine in the slow cooker and have a quick question, I see in the photos there are red onions on top so I’m wondering if they are cooked with red onions or a different variety? Thx!!
I just discovered your site earlier today and I LOVE IT!
I just used the red onions as a garnish on the tacos along with cilantro, the meat is not cooked with red onion. Hope you enjoy it! SO glad you found me.
Hi…this looks yummy! I was wondering though, do you know if it freezes well? I’ve made something similar before and then froze it but for some reason when I thawed it out and used it it was very dry. I then added some beef broth to make it but it really watered down the seasoning. Ugh….I just need a good recipe for freezer use! Thx for any suggestions! Can’t wait to try your recipe either way!
Sara, I have never frozen this particular recipe but if you freeze it with some of the juices that are formed it should be fine.
Best beef I’ve ever made! Sharing the recipe with everyone I know that has an instant pot!
Katie, I am so glad!
These wouldn’t last long at my house!
Barbara, It’s my go to shredded beef recipe. So easy and so good!
I just purchase an Instant Pot and mine has a slow cooker setting. I haven’t used it for that yet, have you? I was hoping to be able to put my old (REALLY OLD, lol) Crock Pot out to pasture (or at least out in the garage), but not sure if the IP will make things as yummy as “Old Trusty”. BTW, I can hardly wait to fix this recipe!
I don’t love the slow cooker feature of the Instant Pot so still use my slow cooker. Hope you enjoy the recipe.
This is utterly the most delicious shredded beef recipe ever! My husband brags about it all the time. So now I have to make for potlucks. It is so adaptable as well. Change it to make italian beef, beef for soups, be creative!!! Thanks so much!
Christine, I love that you love it too!
Thanks for letting me know.
What is picante sauce salsa? Wild you mind paying a picture? I bought salsa picante (which is NOT the right stuff, I’m sure!) It was horrible 😞
Jessica, Feel free to use your favorite salsa.
Tip – you can put any cooked meat in a Kitchen Aid Mixer with the paddle attachment and it will shred your meat in an instant. NO more using a fork to shred your meat.
Great recipe! True to form I modified to my liking and tastes, but the base recipe is awesome. I’ll be making this again, for sure!
Do you put the beef back in the instant pot and juices after shredding? Thanks. I am going to have to add this to my recipes to try in my new Christmas present.
Andrea, I will pour a little of it over the shredded meat if I think it needs the moisture. ENjoy!
Wow!!! This was my first recipe to try since I got my Instant Pot at Christmas. I’ve been looking for a good mexican brisket recipe for a couple of months. I tried a couple in the crockpot and was disappointed. I was a little intimidated by the Instant Pot, but it really ended up being way easier than I expected. I’ve never had meat come out of the crockpot this juicy and flavorful!!! Thanks so much for sharing this recipe! It’s great, and I’m now excited about trying other recipes for the Instant Pot!
Bonnie, I am so glad you loved the recipe. I have a few more IP recipes here on the blog and will be adding more soon!
I see the short directions for cooking on the slow cooker but can you give us a little more detail?
Or can anyone help me out on let me know how you cooked it on the crock pot?
Thank you!
Angie, After browning the meat you put it in the slow cooker and add in the remaining ingredients and cook for the specified time..
Made this with Chicken. Same ingredients except used chicken broth instead of beef. So great. Just started weight watchers. Great meal.
Love the idea of making it with chicken – so glad it worked well
Great recipe! Easy for beginner instant pot users! Side note – poured the sauce into a bowl and took an immersion blender to it… made for a great sauce on the meat. Stored separate. Thanks for sharing!
If you can find some barbacoa (beef cheeks are traditional in Mexico) then use them. They have a wonderful richness unsurpassed by chuck.
I love this recipe! Very easy to understand for the Instant Pot or Slow Cooker. At this time I am into the Instant Pot and it was delicious! I used round steak because it was defrosted and everyone enjoyed our taco dinner. I think it would also make a yummy taco salad and beef enchiladas. Thank You!
I am so glad you loved it too!! It has so many possibilities!
I recently got my instant pot and this recipe was a huge hit with my family! Thank you so much for sharing!
I am so glad you loved it too!
loved it!!