Instant Pot Shredded Beef Tacos are simple to make in the Instant Pot. You’ll get deliciously tender beef that can be quickly shredded and added to your tacos and burritos. It’s a budget-friendly way to cook.
Why You’ll Love It
- Tender and Flavorful: The beef chuck roast cooks perfectly in the Instant Pot, resulting in tender, juicy meat infused with a blend of savory spices.
- Fast and Convenient: There’s no faster way to get tender shredded beef than in the Instant Pot. It takes just 30-45 minutes (depending on the size of your roast).
- Versatile: We love tacos and can eat them everyday, but that’s not the only thing you can do with this beef – tacos, burritos, salads, soups, etc.
Helpful Tips
- Larger roasts will take slightly longer to reach desired tenderness. If your roast is large, either cut it into smaller pieces or cook it for 5-10 minutes longer.
- Some lower-quality or more lean roasts might need longer to breakdown the fibers to be shredded easily. If yours doesn’t shred easily, cook it for another 5-10 minutes, or allow it to sit in the liquid on Keep Warm for 30 minutes before shredding.
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Instant Pot Shredded Beef Tacos
Instant Pot Shredded Beef Tacos are simple to make in the Instant Pot. You'll get deliciously tender beef that can be quickly shredded and added to your tacos and burritos. It's a budget-friendly way to cook.
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Servings: 8 Servings
Calories: 411kcal
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic minced
- 16 street-taco-size flour tortillas
- 1 tablespoon cooking oil
- Pico de gallo, cilantro, sour cream, chopped onion for garnish
Instructions
- Cut the roast into 3 pieces.
- Mix together the seasonings in a small bowl.
- Sprinkle evenly over the piece of beef.
- Add the beef broth, Worcestershire sauce, and garlic to the Instant Pot.
- Place the beef in liquid.
- Close and lock the lid. Set the pressure release valve to the sealing position.
- Cook on high pressure for 40 minutes. Once the cooking time is complete, allow for a natural pressure release (about 15 minutes). Note: A larger roast might need more time to break down.
- Open the lid and use tongs to transfer the beef to a cutting board. Shred the beef with 2 forks.
- Return the shredded beef to the Instant Pot and stir it in the flavorful sauce.
- Warm the tortillas on a skillet with a little cooking oil until flexible. Top with the shredded beef and any toppings you like.
Nutrition
Calories: 411kcal | Carbohydrates: 31g | Protein: 27g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 964mg | Potassium: 504mg | Fiber: 2g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 5mg
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.