Mexican Shredded Beef - Instant Pot
This Mexican Shredded Beef recipe is going to quickly become a new family favorite! The magic of the Instant Pot transforms this unassuming beef roast into an amazing, spiced up, delicious meal in no time! Great for meal prep, this shredded beef is great to have on hand for quick keto lunches and low carb dinners throughout the week!
- 2 Tbsp. avocado oil
- 2.5 pound chuck roast
- 1/2 onion diced
- 3 cloves garlic finely chopped
- ½ cup chopped bell pepper
- 2 chipotle peppers seeded and diced
- 2 Tbsp. adobo sauce from the can of chipotles
- 1 1/2 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. salt
- 1 cup beef broth or stock
- Salt Pepper & Garlic Powder
Garnish: Fresh Lime, Chopped Cilantro, Pico de Gallo, Sliced Avocado
Preheat the Instant Pot by selecting the sauté setting and turning it up to high. Season the chuck roast on both sides with salt, pepper and garlic powder. Once hot, add the oil and add the roast. Sear each side for 4-5 minutes or until golden brown.
Once the beef is seared, turn off the heat and add the next 10 ingredients. Place the lid on the Instant pot and place the valve in the seal position. Cook for 55 minutes on high pressure and natural release for 20 minutes.
Carefully turn the valve to release any remaining pressure and remove the lid. Remove the beef from the liquid and place on a plate or pan and shred. Turn the Instant Pot back on the sauté setting on high and bring the remaining liquid the pot to a boil to reduce. Simmer for about 10 minutes…you should have about 1 – ½ cups of liquid remaining. Return the shredded beef to the pot. Serve with cauliflower rice topped with chopped cilantro, fresh lime, pico de gallo and sliced avocado!
Calories: 421kcal | Carbohydrates: 3g | Protein: 38g | Fat: 27g | Sodium: 1334mg | Potassium: 687mg | Fiber: 1g | Sugar: 1g | Calcium: 43mg | Iron: 4.2mg