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Moist, tender and flavorful, this Instant Pot Shredded Beef Taco meat is quick, easy and delicious! It can be used in tacos, enchiladas, taquitos, burritos, etc.
Instant Pot vs. Crock Pot
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.
What Kind of Meat Should I Use?
For Instant Pot Shredded Beef Tacos, I use a chuck roast but you can also use a top blade roast or shoulder roast. You want a boneless roast.
Ingredients You’ll Need
- Beef. (See above)
- Seasoning. Salt, chili powder, garlic, cumin, Mexican Oregano
- Salsa. Use your favorite brand of salsa or picante sauce. You can use fresh or canned.
- Beef Broth
- Oil. I use olive oil but you can also use vegetable oil. It is used for browning the meat.
How to Make Instant Pot Shredded Beef Tacos
- Meat. Cut your meat up into 2 inch pieces to help it cook quicker and more evenly.
- Season the meat with chili powder and salt.
- Add oil to the Instant Pot and turn to saute. Allow the oil to heat up.
- Brown the meat in the hot oil in the Instant Pot. Add in onions and saute them too.
- Cook. Add in remaining ingredients, add your lid and set your Instant Pot to the meat setting for 35 minutes. Do a natural release. Unlock lid and shred.
Serve this with:
Frequently Asked Questions
How do I make this in a slow cooker?
Use my recipe for Crock Pot Shredded Beef Tacos which can be found here.
How long does it REALLY take to cook in an Instant Pot?
When cooking in the Instant Pot you must all take into account the time it takes for the Instant Pot to come to pressure, the actually cooking time and then the release time. For this recipe, the total cooking time is about 55 minutes.
What is Picante Sauce?
Picante sauce is a jarred salsa that is smoother in texture than fresh salsa. Either will work for this recipe.
Is an Instant Pot the same thing as a pressure cooker.
An Instant Pot is an electric pressure cooker. A pressure cooker is used on the stove top and can also be used for this recipe.
Tips from Leigh Anne
- Slow Cooker Method: If you want to cook this in the slow cooker I recommend using an actual slow cooker, not the slow cooker feature on the Instant Pot.
- This is the Instant Pot that I use.
- I own three of these slow cookers.
Check out more of my favorite Instant Pot and Crock Pot recipes:
Instant Pot Shredded Beef Tacos
Ingredients
- 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 oregano
- 1/2 cup picante sauce salsa
- 1 cup beef broth
- cilantro for garnish
- limes to squeeze over top
Instructions
- 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.
Tips & Notes:
Recommended Products
Nutrition Facts:
Christine Moore says
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!
Leigh Anne says
Christine, I love that you love it too!
Thanks for letting me know.
Sandie C says
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!
Leigh Anne says
I don’t love the slow cooker feature of the Instant Pot so still use my slow cooker. Hope you enjoy the recipe.
Barbara Schieving says
These wouldn’t last long at my house!
Leigh Anne says
Barbara, It’s my go to shredded beef recipe. So easy and so good!
Katie says
Best beef I’ve ever made! Sharing the recipe with everyone I know that has an instant pot!
Leigh Anne says
Katie, I am so glad!
Sara says
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!
Leigh Anne says
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.