Save
This pull-apart Pressure Cooker Shredded Beef is your weeknight hero for tacos burritos or rice bowls when the craving for something hearty and deeply flavorful strikes. With a blend of chili spices and just under an hour of hands-off cooking you get juicy beef threads perfect for scooping into tortillas or layering over salads.
I first made this for a game day crowd with every topping under the sun and everyone asked for the recipe before halftime. Now it is in our taco night rotation at least twice a month.
Ingredients
- Chili powder: for smoky warmth use a reputable chili powder for best flavor
- Ancho chili pepper powder: brings a deeper slightly sweet heat and complexity look for freshness and bright color
- Ground cumin: delivers earthiness check for a fresh slightly lemony scent
- Salt and pepper: rounds out the seasoning boosts all the other flavors
- Boneless beef chuck roast: marbled for tenderness choose one with some fat running throughout
- Vegetable oil: promotes good searing use a neutral high-heat oil
- Onion: gives sweetness and savory base pick a firm onion with tight skin
- Jalapeño pepper (optional): for gentle heat use gloves when chopping fresher jalapeños are firmer and shiny
- Garlic: adds robust depth fresh cloves work best with plump bulbs
- Crushed tomatoes in puree: adds body and moisture look for brands with no added sugar
- Salsa verde: zesty tang and brightness choose one with visible tomatillo chunks for real flavor
- Beef broth: enhances savory notes use low sodium if possible
- Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and cilantro: to build your perfect taco go for fresh and soft tortillas and sharp cheddar for extra punch
Step-by-Step Instructions
- Season the Beef:
- Mix chili powder ancho chili powder cumin salt and pepper in a small bowl. Sprinkle over your beef chuck roast pieces and press into all sides for maximum surface flavor.
- Sear the Meat:
- Set your pressure cooker to sauté. Pour in the vegetable oil and let it heat up until shimmering. Sear the seasoned beef pieces on every side until a brown crust forms which locks in juices and builds flavor.
- Layer Flavor Additions:
- Scatter chopped onions jalapeño peppers if using and minced garlic right over the top of the beef for extra aromatics.
- Add Sauces and Liquid:
- Pour in the crushed tomatoes salsa verde and beef broth around and over the meat. Swirl or gently stir to blend but keep the meat mostly on the bottom to allow it to braise properly.
- Cook Under Pressure:
- Secure the lid and close the valve. Set your cooker to high pressure for 40 minutes. This time breaks down the connective tissue making the beef ultra tender.
- Natural Release:
- When the timer is up let the pressure release naturally for 10 minutes. This pause keeps the beef moist and makes shredding easy. Then quick-release any remaining pressure for safety.
- Shred the Beef:
- Transfer the beef to a plate or cutting board and use two forks to pull it into juicy shreds. If there is extra fat in the cooker skim it off the cooking liquid.
- Combine and Serve:
- Return the shredded beef to the pressure cooker with the juices stirring to coat every piece with flavor. Use tongs to fill tortillas or bowls topping with cheese sour cream salsa or whatever you love.
Save
My favorite moment comes from using really good salsa verde sometimes homemade if tomatillos are in season. One summer we all ended up eating straight from the bowl before it ever made it into tortillas it was just that good.
Storage Tips
This shredded beef will stay fresh in the refrigerator for up to four days when stored in an airtight container. For longer storage spread out portions on a baking sheet to cool then freeze in zip-top bags. Thaw overnight in the fridge and reheat gently with a bit of extra broth or salsa to return moisture.
Ingredient Substitutions
Chuck roast is ideal but brisket or even short rib works well if you want a little extra richness. If you prefer to leave out the jalapeño for less heat bell pepper gives sweetness without spice. For salsa verde jarred or homemade both shine just ensure it has a little acidity to brighten up the sauce.
Serving Suggestions
Beyond tacos this shredded beef is a dream for topping baked sweet potatoes mixing with scrambled eggs or piling onto a grain bowl with black beans avocado and radishes. Make taquitos or flautas in the air fryer for a crispy twist. Even in a sandwich or over nachos it brings big flavor.
Save
Cultural Context
Pressure cooker shredded beef takes inspiration from Mexican barbacoa and Norteño beef recipes. Traditionally cooked for hours in underground pits we get weeknight convenience thanks to the pressure cooker’s magic. Salsa verde and vibrant spices are nods to Mexican home cooking where every family’s beef filling has its own twist.
Recipe FAQs
- → How do you achieve tender shredded beef in a pressure cooker?
Browning the beef first locks in flavor, and pressure cooking with a natural release lets the meat become truly tender for easy shredding.
- → Which cuts of beef work best for shredding?
Boneless beef chuck roast is ideal for shredding, as it becomes moist and falls apart when cooked under pressure.
- → How can I adjust the spice level?
Vary the chili powder and add or omit jalapeño to suit your preferred heat.
- → What are creative ways to serve shredded beef?
Try it stuffed in taquitos, rolled into flautas, or in tacos. It’s also excellent over rice or cauliflower rice bowls.
- → What toppings pair well with shredded beef?
Top with shredded cheese, sour cream, guacamole, salsa, or cilantro for extra flavor.