Instant Pot Mexican Shredded Beef Tacos
These tender, juicy, fall-apart Instant Pot Mexican Shredded Beef Tacos have a deep rich flavor and are a great make-ahead meal prep option!
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 lbs eye of round roast
- 2 tbsp extra virgin olive oil
- 1 yellow onion
- 3 tsp garlic paste ((see notes))
- 1 can tomato paste (6 oz.)
- 1 can beef broth (10.5 oz)
- 2 serrano chilies
- 3 tsp salt ()
- 3 tsp cumin ()
- 3 tsp paprika ()
- 3 tsp chili powder ((see notes))
Instructions
- 1
Dice the onion and set it aside.
- 2
Finely chop the serrano chili and set it aside.
- 3
In a bowl, whisk together the garlic paste, tomato paste, beef broth, salt, paprika, cumin and chili powder.
- 4
Add the onion and chilies to this mixture and stir to mix.
- 5
Turn the Instant Pot on to Saute Mode and heat the olive oil. (see notes for stovetop and slow cooker instructions)
- 6
Once the oil is hot, brown the beef well on all four sides. (see notes)
- 7
Once the meat is browned, turn off saute mode, add in the marinade, seal the lid, and cook on High Pressure for 2 Hours if your beef is in 1 big piece or for 1 hour if you decide to cut it into smaller pieces.
- 8
Do a natural release once the cooking time is up, uncover the Instant pot, and turn it on saute mode to dry all the excess liquid.
- 9
As the liquid dries, break up the meat into shreds with the help of a fork.
- 10
Once the liquid is dry your meat is ready to enjoy!