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.
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Ingredients You’ll Need
- Beef chuck roast – This can be a relatively low cost roast, especially if you find it on sale. Variations like beef shoulder or bottom round roast can be used as alternatives.
- Seasonings – Garlic powder, onion powder, and paprika, salt, and pepper
- Beef broth – I always use low-sodium beef broth or beef bouillon and water. Substitute with vegetable broth if preferred. As a last option, you can use water.
- Worcestershire sauce – This is the secret sauce. Don’t skip it!
- Corn tortillas – I use street taco sized corn tortillas. You can vary the size or even use flour tortillas.
- Toppings (optional) – Cilantro, pico de gallo, sour cream, onions, cotija cheese
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
- Cutting board
- Kitchen tongs
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.
How to Make Instant Pot Shredded Beef Tacos
Step 1: Season the roast
First up, cut your roast into three or four equal pieces. Grab a small bowl, mix your favorite seasonings together, and then sprinkle them all over the roast pieces.
Step 2: Add other ingredients
Next, pour in beef broth, the Worcestershire sauce, and garlic. Then, set the beef chunks in the liquid, making sure they’re all sitting down in the liquid and not stacked up out of the liquid.
Step 3: Pressure Cook
Close the Instant Pot lid, making sure the pressure release valve is set to sealing. Cook on high pressure for 40 minutes. After the timer dings, let the pressure release naturally for 15 minutes, then carefully release any remaining pressure.
Open the lid. Use tongs to move the beef to a cutting board. It’s shredding time! Use two forks to pull it apart. If you like, toss the shredded beef back into the pot to soak up all that flavorful sauce. You can even mix in some barbecue sauce for an extra kick.
Step 4: Make Tacos
Heat the corn tortillas on a pan with a bit of oil to soften them. Add as much shredded beef as you like, then add other toppings, like pico de gallo, sour cream, and hot sauce.
How to Store & Reheat
Allow the shredded beef to cool completely before storing. Place it in an airtight container and it can be stored in the refrigerator for up to 3-4 days. If planning to store it for a longer duration, it can be stored in the freezer for up to 3 months.
It’s always best not to make more tacos than you will eat in one setting. It’s easier and better to make the tacos right before you eat them.
Reheating Options
Stovetop: Gently warm the shredded beef in a pan on the stove over medium-low heat. Add a splash of beef broth or water to prevent it from drying out.
Instant Pot: For larger portions, you can reheat in the Instant Pot. Add some beef broth to prevent sticking, then use the “Sauté” function, stirring occasionally.
Questions About the Recipe
Can I use a different cut of meat for this recipe?
Yes, you can. While beef chuck roast works well for shredding, other cuts like beef shoulder or bottom round roast can also be used. Adjust cooking times accordingly based on the cut used.
Can I make this dish in a slow cooker instead of an Instant Pot?
You can adapt this recipe for a slow cooker by following similar steps—sear the meat in a pan, then transfer it along with the remaining ingredients to the slow cooker and cook on low for 8 hours or on high for 4-6 hours until the beef is tender.
Can I use corn or flour tortillas for the tacos?
Yes, use whatever type of tortillas you like. I use the street taco size because they’re a little more manageable and easy to eat, but any size tortilla will work.
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Instant Pot Shredded Beef Tacos
Note: Made in a 6-qt Instant Pot
Equipment
- Cutting board
- Kitchen Tongs
Ingredients
- 2 pounds (907 g) beef chuck roast
- 1 teaspoon (6 g) salt
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (2 g) paprika
- 1 cup (237 ml) beef broth
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 cloves garlic minced
- 16 street-taco-size flour tortillas
- 1 tablespoon (15 ml) 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.
Notes
- 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.
Nutrition
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.