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Instant Pot Spicy Shredded Mexican Beef

Instant Pot Spicy Shredded Mexican Beef

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 4 people


  • 2 lbs. tender chuck roast cut in half
  • 8 oz. tomato sauce preferably a Mexican brand
  • 3 tbsp. chipotle sauce
  • 1/2 cup beef broth
  • 1 handful of fresh cilantro divided
  • zest and juice of 1 lime
  • 1 tsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1 tbsp. canola oil


  1. Turn your Instant Pot to saute. While it heats, season the two pieces of meat with the chili powder, cumin, salt, pepper, and garlic powder.
  2. When the pot turns to hot, add the oil. Add the beef pieces and saute for 4-5 minutes per side, or until both sides are brown.
  3. Switch the pot to manual and increase the time to 70 minutes.
  4. Add the remaining ingredients, reserving half of the cilantro. Put on the lid and turn the vent to seal.
  5. Let cook for the 70 minutes and then do a natural pressure release.
  6. Once pressure released naturally, open the lid and shred the beef. Let it soak in the sauce for 10-15 minutes.
  7. Serve as desired and garnish with remaining cilantro.