25 Feb | All

Verde Mexican Shredded Beef

Instant Pot Spicy Shredded Beef 

This Mexican-style shredded beef is great in bowls with cauliflower rice and toppings, or to fill tacos or quesadillas.  




-1 tablespoon chili powder

-1 tablespoon dried oregano

-1 teaspoon coriander powder

-1 teaspoon cumin

-1 tablespoon smoked paprika

-1 teaspoon garlic powder

-1 teaspoon onion powder

-2 teaspoons sea salt

-2 teaspoons ground pepper


Other ingredients: 

-1 2 lb. 100% grass-fed beef chuck roast or stew meat 

-2 tablespoons oil  

-1 large onion, diced

-3 cloves of garlic, smashed

-3/4 cup freshly squeezed orange 

-1/2 cup freshly squeezed lime 

-2 tablespoons vinegar (apple cider vinegar, white wine vinegar, etc.)

-1 small can green chiles (around 4-5 ounces) or 2 roasted poblano peppers

-1 can crushed tomatoes (14-14.5 ounces)



– If using a chuck roast, cut it into cubes. 

– Season beef with all of the seasonings and mix to coat.   

– Press the sauté button on the instant pot and add oil. 

– Brown the beef in batches in oil for approximately 2 minutes per side, until all beef is browned. Set beef aside while the rest of the beef browns.

– Press cancel on the instant pot and add all of the beef pack to the pot. 

– Cover with orange juice, lime juice, vinegar, onion, garlic, chiles or peppers, and tomatoes. Stir the ingredients together.  

– Close instant pot and close the pressure valve. Depending on which instant pot you have, press “pressure cook” or “manual.” 

– Set to cook for 30 minutes at high pressure. 

– After the cooking time ends, allow the pressure to naturally release for 20 minutes. 

– Manually release remaining pressure and remove the lid.

– Shred the beef with fork. 

– As an optional step, crisp up the beef in a cast-iron skillet. 

– Serve in bowls with cauliflower rice or white rice, or fill tortillas with beef. 

– Top with sliced avocado, cilantro, shredded cheese, shredded cabbage, sliced jalapenos and salsa.