Instant Pot Spicy Shredded Mexican Beef
Instant Pot Spicy Shredded Mexican Beef Author: Amanda Dorich This Instant Pot Spicy Mexican Shredded Beef is the most delicious blend of tender strips of beef cooked in a rich and smoky Mexican seasoned tomato sauce!
Servings: 6 servings
Ingredients
- 2 lbs. tender chuck roast cut in half
- 8 oz. tomato sauce preferably a Mexican brand
- 3 tablespoon chipotle sauce
- 1/2 cup beef broth
- 1 handful of fresh cilantro divided
- zest and juice of 1 lime
- 1 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon canola oil
Instructions
- 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.
- 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.
- Switch the pot to manual High pressure and increase the time to 70 minutes.
- Add the remaining ingredients, reserving half of the cilantro. Put on the lid and turn the vent to seal.
- Let cook for the 70 minutes and then do a natural pressure release.
- Once pressure released naturally, open the lid and shred the beef. Let it soak in the sauce for 10-15 minutes.
- Serve as desired and garnish with remaining cilantro.
Notes
Serve this in tacos, enchiladas, or over rice.
Nutrition
Calories: 321kcal | Carbohydrates: 5g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 811mg | Potassium: 709mg | Fiber: 1g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 5mg
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