Instant Pot Mexican Shredded Beef Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shredded beef cooked quickly in a pressure cooker with bold Mexican spices, perfect for filling soft corn tortillas. This mexican ready in about 85 minutes pairs olive oil, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to sauté mode and heat 2 tablespoons olive oil. Add 2 pounds beef chuck roast cut into 3-inch chunks and brown on all sides, about 4-5 minutes per batch. Remove beef and set aside.
  2. Step 2: Add 1 medium diced yellow onion and 4 minced garlic cloves to the Instant Pot. Sauté for 3 minutes until softened and fragrant.
  3. Step 3: Stir in 2 chopped chipotle peppers in adobo sauce, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 2 teaspoons chili powder, and 2 tablespoons tomato paste. Cook for 1 minute to toast the spices.
  4. Step 4: Pour in 1 1/2 cups beef broth, scraping up browned bits from the bottom. Return the beef to the pot, season with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  5. Step 5: Seal the Instant Pot lid and cook on high pressure for 50 minutes. Allow natural release for 15 minutes before quick releasing remaining pressure.
  6. Step 6: Remove beef chunks and shred with two forks. Return shredded beef to the pot and stir to coat with cooking juices.
  7. Step 7: Serve the shredded beef on 12 small warmed corn tortillas, topped with 1/2 cup diced white onion, 1/4 cup chopped fresh cilantro, and lime wedges for squeezing.

Frequently asked questions

How long does Instant Pot Mexican Shredded Beef Tacos take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Mexican Shredded Beef Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Instant Pot Mexican Shredded Beef Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Mexican Shredded Beef Tacos for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Mexican Shredded Beef Tacos?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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