Instant Pot Shredded Beef

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This simple Mexican Shredded Beef is tender, flavorful, and a versatile protein for your favorite Mexican meals.
Printable Version: https://thaicaliente.com/mexican-shredded-beef/

INGREDIENTS
3 – 5 lbs Chuck Roast
2 Tbsp Oil
2 tsp Salt
1 tsp Black Pepper
1 Tbsp Ancho Chili Powder Can sub regular Chili Powder
1 Tbsp Cumin
1 tsp Smoked Paprika Can sub regular Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Mexican Oregano Can sub regular oregano
1/2 White Onion placed on top of the beef with the cut side up.
1 Cup Water
1 Tbsp White Vinegar, Apple Cider Vinegar, or Lime Juice Added after Beef is done. This helps add some acidity to the meat.

INSTRUCTIONS

cut chuck roast into big chunks. Add oil to beef and toss to coat.
Season chuck roast with all the spices and salt.
Pour water into Instant Pot or slow cooker, then add seasoned chuck roast, and halved onion with cut side up. (This makes it easier to remove after cooking).

Instant Pot- High Pressure and see times based on weight of beef.
3 lbs- 65 min
4 lbs- 70 min
5 lbs- 75 min
Once timer is done, carefully (I use a kitchen towel) release valve to venting.

Slow Cooker- Low for 10 hours

Add vinegar or lime juice then shred the meat in the pot and allow to absorb the juices. Taste and see if additional salt is needed.

If freezing then freeze with some of the leftover juices to prevent it from drying out when re-heated.

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