Description
This Instant Pot shredded beef recipe is tender, flavorful, and perfect for tacos, burritos, and more.
Ingredients
Scale
- 2 tbsp olive oil
- 2 lbs beef (see notes for type)
- 1 large white onion, diced
- 1 red bell pepper, seeds removed & diced
- 3 large garlic cloves, minced
- 1 tbsp oregano
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 2 bay leaves
- 3 tbsp tomato paste
- 1 cup beef broth
- 1 cup passata
- 1 tbsp gluten free Worcestershire sauce
Instructions
- Add oil to the Instant Pot and press the ‘Sauté’ button.
- Once the oil is warm, add the beef to the pot and cook 5-10 minutes until the outsides are browned. Once browned, remove the beef from the pot and set aside on a plate for a moment.
- If needed, do this in batches.
- Add onion, bell pepper, and garlic to the pot. Sauté about 5 minutes to soften.
- Add oregano, cumin, black pepper, and tomato paste to the pot. Cook another 2 minutes.
- Stir in the beef broth, passata, and Worcestershire sauce.
- Add the beef back to the instant pot – push the beef down so it’s almost entirely covered in the liquid.
- Press the ‘Keep Warm/Cancel’ button to stop the sauté function.
- Secure the lid and make sure the steam valve is set to closed.
- Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 50 minutes.
- After the time is up, the Instant Pot will automatically switch to keep warm.
- Let it keep warm for 10-15 minutes before setting the steam valve to natural release.
- Once the steam has been fully released, remove the lid of the instant pot.
- Use a slotted spoon to remove the beef from the pot and transfer to a large bowl to shred into smaller pieces.
- With the beef removed, press the ‘Sauté’ button and bring the pot to a simmer.
- This will help reduce the liquids down to make for a thicker sauce.
- Simmer about 10 minutes to boil off some of the excess liquid, then stir the shredded beef back into the remaining sauce.
- Serve with rice and beans or stuffed inside arepas, in burritos, tacos, sandwiches, etc.
- Store leftovers in an airtight container in the fridge up to 5 days or in the freezer for 6 months.
Notes
- For the beef, consider using chuck roast or brisket for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg