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Delicious Easy Instant Pot Beef Tacos made with shredded Mexican beef.

Easy Instant Pot Beef Tacos

Juicy, pull-apart beef tacos made easily in an Instant Pot, perfect for a quick and satisfying dinner.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the beef
  • 3 to 4 pounds chuck roast Reliable and forgiving cut for shredding.
  • 1 tablespoon oil For browning the beef.
  • 1 medium onion, sliced Adds flavor.
  • 4 cloves garlic, minced Essential for flavor.
  • 2 tablespoons tomato paste Optional but enhances flavor.
  • 1 cup beef broth Cooking liquid.
  • 1 to 2 pieces chipotle peppers in adobo plus 1 tablespoon sauce Optional for smoky heat.
  • 2 teaspoons chili powder For spice.
  • 2 teaspoons ground cumin For flavor.
  • 1 teaspoon smoked paprika Adds depth.
  • 1 to 1.5 teaspoons salt Start with 1 teaspoon.
  • 1/2 teaspoon black pepper For seasoning.
  • 2 tablespoons lime juice For brightness.
For serving
  • Small tortillas For serving tacos.

Method
 

Preparation
  1. Cut the beef into big chunks, about 3 to 4 inch pieces.
  2. Pat the beef dry with paper towels to help it brown better.
  3. Turn the Instant Pot to sauté, add oil, and brown the beef in batches.
  4. Add the sliced onion and cook for a couple of minutes until soft.
  5. Stir in minced garlic and tomato paste for 30 seconds.
  6. Pour in beef broth and scrape up the browned bits from the bottom.
  7. Add the spices, chipotle if using, and the beef back into the pot.
  8. Lock the lid and set to pressure cook on high for 60 minutes.
  9. Allow it to naturally release for 15 minutes before quick releasing the rest.
Finishing
  1. Once opened, shred the beef in the pot with two forks.
  2. Stir in lime juice and adjust salt if necessary.
  3. If the sauce looks thin, turn on sauté and let it bubble to thicken.

Notes

For even more flavor, warm your tortillas on a dry skillet for 20 to 30 seconds per side.