Instant Pot Shredded Mexican Beef (Whole30 Paleo)

instant pot shredded mexican beef in a bowl

Instant Pot Shredded Mexican Beef (Whole30 Paleo) – this recipe is huge on flavor and super family friendly!  Add to tacos, salads, burrito bowls, and more.  Freezes great too!

Are you guys jumping on the Instant Pot Monday trend yet?  I am loving adding this routine to my weekly meal plan!  Mondays are stressful enough without the added pressure of planning and cooking a big dinner that pleases that whole family.   These Instant Pot Monday recipes are intended to be super simple and extra family friendly – a winning combo for any Monday!

This week’s recipe is Mexican Shredded Beef!  Probably one of my husband’s favorite things to eat.  He loves all types of braised beef, but this one has a definite Mexican flair to it, perfect for tacos, salads, or make-your-own-burrito bowl.  This recipe also has a little bit of kick to it from some chipotle peppers, but the heat can be easily bumped up or down depending on your taste.

Beef needs a little longer to cook than poultry in the Instant Pot, so this recipe does require a bit more time, but is still so simple and easy!  The sauce could even be prepped the day before and added to the pot when ready to make.  This makes a big batch, perfect for feeding a crowd or freezing for later.  The leftovers are excellent and can be used all week for lunch!

Enjoy and Happy Monday!

instant pot shredded mexican beef in a bowl

instant pot shredded mexican beef in a bowl

instant pot shredded mexican beef in a bowl

 

 

Instant Pot Shredded Mexican Beef (Whole30 Paleo)
Prep Time
5 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
 

Instant Pot Shredded Mexican Beef (Whole30 Paleo) - this recipe is huge on flavor and super family friendly! Add to tacos, salads, burrito bowls, and more. Freezes great too!

Course: Main Course
Cuisine: Mexican
Servings: 8 cups
Calories: 351 kcal
Ingredients
  • 3-4 lbs chuck roast
  • 1 large onion, sliced
  • 7 ounces green chilis
  • 2 chipotle peppers in adobo add more or less depending on desired spice level
  • 1 tablespoon adobo sauce see note below
  • 2 tablespoons tomato paste
  • 3 teaspoons minced garlic
  • 3 tablespoons lime juice
  • 2 tablespoons homemade taco and fajita seasoning see recipe below
  • 1 cup low sodium beef broth
  • 1 tablespoon avocado or olive oil
Instructions
  1. Trim fat off roast and cut into large chunks.  Heat oil in the Instant pot on the Saute setting.

  2. Add meat to the Pot and brown for 3-4 minutes, turning occasionally.

  3. Place chipotle peppers, adobo sauce, tomato paste, garlic, lime juice, taco seasoning, and broth in a blender or food processor.  Blend until pureed.

  4. Add onions and green chilis to the Pot with the beef.  Pour blended  sauce over top.  Seal lid and set for 50 minutes on Manual setting.

  5. When cycle is complete, allow pot to depressurize naturally for about 15 minutes.  Remove lid and switch to Saute setting.  Shred the beef.

  6. SImmer on Saute setting until liquids are reduced (about 20 minutes)

Recipe Notes

Click here for Homemade Taco & Fajita seasoning recipe

*Whole30 compliant adobo sauce can be hard to find.  If you're concerned about this, replace the chipotle peppers and adobo with dried chipotle seasoning.

Nutrition Facts
Instant Pot Shredded Mexican Beef (Whole30 Paleo)
Amount Per Serving
Calories 351 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 117mg 39%
Sodium 698mg 29%
Potassium 706mg 20%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 33g 66%
Vitamin A 1.7%
Vitamin C 9.3%
Calcium 4.1%
Iron 21.1%
* Percent Daily Values are based on a 2000 calorie diet.

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