Go Back
+ servings
Print Recipe
5 from 1 vote

Instant Pot Shredded Beef

This Instant Pot Shredded Beef is loaded with Mexican herbs, spices, and chiles. It falls apart, is super juicy, and tastes like it has been cooking all day but is ready in under 2 hours thanks to the pressure cooker. Great for tacos, bowls, or salads.
Prep Time5 mins
Cook Time1 hr 25 mins
Total Time1 hr 30 mins
Course: Main
Cuisine: Mexican
Servings: 8 people
Calories: 388kcal
Author: Brianna May



  • 2 Tablespoons olive oil
  • 3 pound chuck roast cut into 3 pieces*
  • 1 yellow onion sliced
  • 8 cloves garlic pressed or minced
  • 1 Tablespoon cumin
  • 2 teaspoons salt
  • 2 teaspoons oregano
  • 2 teaspoon smoked paprika
  • 1 teaspoon pepper
  • 1 teaspoon chili powder
  • ½ cup beef stock
  • ¼ cup apple cider vinegar
  • 2 Tablespoons honey
  • 2 Tablespoons worcestershire
  • 3-4 chipotle peppers chopped, plus adobo sauce*
  • 1 (4 ounce) can green chiles
  • 1 lime juiced


  • Review all recipe notes and instructions before beginning.
  • Select the “Sauté” mode on the Instant Pot. Add the olive oil. Once the oil is hot, brown the meat on each side.
  • Add the onions, garlic, cumin, salt, oregano, paprika, pepper, and chili powder. Sauté for 1-2 minutes.
  • Deglaze the pan with the beef stock, scraping any brown bits of the bottom of the pot.
  • Add the vinegar, honey, worcestershire chipotle peppers, chilies, and lime juice.
  • Select “Pressure Cook” and “High Pressure” and set the timer for 70 minutes. Quick release immediately after the timer goes off.
  • Remove the beef and onions from the pot. Use a measuring cup or ladle to pour some of the drippings over the meat. Use two forks to shred the beef. Add more drippings as needed.


Chuck Roast: This is the best cut of meat to use for shredded beef is a chuck roast, round roast, or bottom roast. These cuts may also be labeled “stew meat” at the grocery store. Cut the roast into 3 equal pieces before cooking. 
Chipotle Peppers in Adobo Sauce: These normally come in a 7 ounce can. Remove 3-4 the peppers and roughly chop. Discard or store the remaining peppers in the refrigerator. Set the sauce aside and add all of it when the recipe states.å
Refrigerator: Store in an airtight container for up to 4 days in the fridge. I recommend pouring extra pan drippings over the meat before storing. This helps keep it moist. It reheats great, covered in the microwave, on the stove, or in the oven at 250-300 degrees. 
Freezer: After the meat has completely cooled in the refrigerator, portion as much or as little as desired into airtight bags or containers. Store in the freezer for 2-3 months. Reheat in the microwave, on the stove, or in the oven covered at 325. Stir occasionally with all methods.
Serve with drippings. All of the flavor is in the cooking liquid so be sure to serve the meat it and also store the meat with extra drippings.


Calories: 388kcal | Carbohydrates: 12g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 815mg | Fiber: 2g | Sugar: 7g