These Instant Pot shredded beef tacos are so tender and juicy, and so easy to make. They’re full of delicious flavors!
Since it’s impossible to have too many delicious taco recipes, how about another one? My family loves tacos and we eat them ridiculously frequently. These Instant Pot shredded beef tacos are one of my favorites to make, because they are so simple, but totally delicious! They just take a few minutes of hands on time, and then the Instant Pot does all of the work. The meat comes out so tender, flavorful, and juicy. They are so good!
You’ll start by making a little spice rub for the beef from cumin, chili powder, garlic powder, salt, and paprika. Rub it into the meat really well, coating all of the surfaces of the meat.
Next, you’ll brown the pieces of meat in the Instant Pot on saute mode. If you are in a really big hurry, you could skip this step, but it adds so much flavor and is definitely worth the effort!
Once the meat is browned, you’ll pour some beef broth into the pot and scrape off the browned bits from the bottom, then add the meat back into the pot. Put the lid on the pot, turn the knob to seal, and then cook it for 45 minutes on the meat/stew setting. The result is flavorful, tender, fall-apart beef that’s perfect for stuffing into a warm flour tortilla!
We are hopelessly addicted to homemade flour tortillas around here, so I always make my own, but storebought corn or flour tortillas would work well too. When assembling your tacos, you can make them as simple or elaborate as you like. We usually like to add sour cream, cheese, fresh tomatoes, and salsa to ours, but add whatever you like!
Instant Pot Shredded Beef TacosPrint Recipe
for the beef:
- 1 beef roast 2-3 pounds
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 teaspoons olive oil
- 1 cup beef broth
- warm flour tortillas
- toppings of your choice salsa, sour cream, tomatoes, cheese, etc.
- Cut the roast into 2-3 inch chunks. In a small bowl, whisk together the garlic powder, chili powder, cumin, salt, pepper, and paprika. Rub the spice mixture all over the beef chunks. Heat the olive oil in the Instant Pot insert on saute mode. Add the beef chunks to the pot and cook until browned, then turn the pieces to brown all of the sides (you may need to do this in 2-3 batches). Remove the beef and place on a plate.
- Pour the beef broth into the pot and scrape up the browned bits from the bottom of the pot. Return the beef to the Instant Pot (including any juices from the plate). Add the lid to the pot and turn the knob to seal. Cook for 45 minutes on the meat/stew setting, then let the pressure naturally release for 20 minutes. Quick release the remaining pressure. Serve warm with desired toppings.