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Instant Pot Shredded Beef

This easy Instant Pot shredded beef is the best Mexican pulled beef you will ever taste. A delicious beef entree, and perfect to serve in burritos, tacos and more.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Dinner
Cuisine: American, Tex Mex
Keyword: instant pot shredded beef, mexican beef, pressure cooker, pulled beef, shredded beef
Servings: 6
Calories: 290kcal
Author: Tonje




  • Cut the beef into thick steaks or large chunks. Season well on all sides.
  • Heat up the olive oil on SAUTE setting in your Instant Pot, and sear the beef until it's browned on all sides.
  • Add the beef broth to the Instant Pot, and turn off the SAUTE mode. Use a wooden spoon to loosen up any stuck pieces of meat at the bottom of the pot.
  • Seal the lid, and turn on PRESSURE COOK or MANUAL setting, and cook at high pressure for 45 minutes.
  • Allow the pressure to release manually for at least 5 minutes, then perform a quick release according to the manifacturer's instructions.
  • Use two forks to pull the beef apart. Optionally you can drain off the cooking liquid, then serve immediately.



  • Refrigerate leftovers for up to 4 days, or freeze for up to 6 months.
  • This recipe has only been tested with a 6 qt Instant Pot.
  • Feel free to adjust the seasoning to suit your preferences.
  • Add sauce: Make a sauce by thickening the cooking liquid after the beef is cooked. Combine 1 teaspoon or water and 1 teaspoon of cornstarch in a small bowl, and add to the liquid in the Instant Pot. Simmer on SAUTE setting for a few minutes while stirring. The sauce will thicken quickly.


Calories: 290kcal | Carbohydrates: 2g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 397mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 4mg