Umami Recipes
Umami Recipes

JoenDeb Recipes

Mexican Shredded Beef- Instant Pot Recipe

6 servings


10 minutes

active time


total time


5 lb chuck roast, boneless

1 1/4 cup beef stock

2 Tbsp tomato paste + 1 teaspoon


2 Tbsp chili powder + 1 teaspoon

1/2 Tbsp onion powder + 1/2 teaspoon

2 tsp salt

2 1/2 tsp cumin

2 1/2 tsp garlic powder

1 1/4 tsp ground black pepper

3/4 tsp cayenne pepper

3/4 tsp paprika


Combine all of the dry rub spices in a small bowl, set aside.

In another bowl, whisk together the beef stock and tomato paste. Set aside

Place the chuck roast on cutting board. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides.

Place roast into instant pot.

Instant Pot Instructions:

Turn the Instant Pot to high pressure and cook for 93 minutes . Once done, allow a 15 minute natural release (meaning: leave it alone!), then set the valve to"venting".

• Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat.

• Do a taste, and add more salt if needed. Ready to serve!


This recipe can be used for multiple Mexican dishes.(burritos-tacos-taquitos-enchiladas, quesadillas, and more)


Serving Size

0.5 cup


214 kcal

Total Fat

9.7 g

Saturated Fat

9.6 g

Unsaturated Fat


Trans Fat



94.1 mg


546 mg

Total Carbohydrate

1 g

Dietary Fiber

0.5 g

Total Sugars

0.4 g


30.5 g

6 servings


10 minutes

active time


total time
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