foryoueats
No results to search

Mexican Shredded Beef {Easy, Crock Pot Or Instant Pot Recipe}

Imported & edited by @carsondidericksen
Prep Time
10m
Cook Time
8h
Total Time
8h 10m
Tacos
Beef
Mexican
Instant Pot
Keto
Crockpot
Mexican Shredded Beef {Easy, Crock Pot Or Instant Pot Recipe} Image
thatsdeelicious.com
Ingredients
Steps
Nutrition

Ingredients

(Servings: 6)

Dry Rub Spices

Steps

View steps on thatsdeelicious.com or by saving the recipe to your personal library.
Register for free to start saving recipes.

Nutrition Facts

  • Calories
    250kcal
    12%
  • Fat
    10g
    0%
  • Saturated Fat
    3g
    0%
  • Carbohydrates
    10g
    0%
  • Fiber
    1g
    0%
  • Sugar
    2g
    0%
  • Protein
    30g
    1%
  • Cholesterol
    90mg
    4%
  • Sodium
    600mg
    30%
Percent Daily Values are based on a 2,000 calorie diet.

Notes

Instant Pot Instructions:
Follow the same prep instructions as the Crock Pot version, EXCEPT for add ½ cup more beef broth (so, 1 cup broth total). Then close the lid and set the valve to “sealing”.
Turn the Instant Pot on “Manual” mode for 90 minutes (or pressure cook on “HIGH”).
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. (Leave the broth in the Instant Pot.) Shred with two forks, discarding any excess fat.
Return the beef to the pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve!
(For a drier beef: Leave the beef in the large bowl after shredding, and add some reserved broth to it until desired consistency/flavor is achieved.)