| Instant Pot Mexican Beef |
Author: Anita
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Ingredients
- 1 4-lb chuck roast
- 2 tsp chili powder
- 1 tsp cayenne
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp canola oil
- 1½ cup chopped onion (about 1 large onion)
- 6 garlic cloves, peeled, smashed, & coarsely chopped
- ½ cup salsa
- ¼ cup hot pepper sauce
- 1 14-oz can beef broth
- 1 cup diced green chiles
Instructions
- Blend the spices (chili powder, cayenne, salt, pepper) and set aside.
- Cut the roast into 1 to 2 inch cubes, then sprinkle with the spices and gently toss to coat.
- Set the Instant Pot to sauté, pour in the oil, then sauté onions 3-4 minutes or until translucent. Add garlic and sauté another minute or two. (If using slow cooker, do this in a skillet, then dump into slow cooker.)
- Toss in the remaining ingredients and stir to mix.
- Cover and lock the lid, then press "Keep Warm/Cancel" button on the Instant Pot. Press the "Meat/Stew" button to switch to pressure cooking mode. Press the "plus" button to increase cooking time from the preset 35 minutes to 45 minutes (or more for more meat). Then walk away. It will pressure cook for the set time and then switch automatically to "Keep Warm" mode and the pressure will gradually reduce. Let the pressure release naturally (~30 minutes) before opening. The pressure indicator will drop down as shown in directions.
- (If using slow cooker, cook on high for 6 hours, then low for 2-4 hours.)
- Transfer the beef to a plate and use 2 forks to shred. Serve in tacos, burritos, salads, sandwiches, whatever. Enjoy!
Notes
Slow cooker instructions:
Saute onions and garlic in small skillet on stove. Then dump them and all remaining ingredients into the slow cooker. Cook on high for 6 hours, then low for 2-4 hours. Guaranteed to fall apart.
Commentary:
When this beef was done, I shredded it up with 2 forks and it was so tender it fell apart. Right away I made tacos and burritos with it. The next day, I put it in a salad with lettuce, tomatoes, shredded cheese, and guacamole (as in the photo). Nice Southwestern flavor, not too spicy. If you want it spicier, just use hot chili powder, hotter green chiles, or increase the amount of one or both. The next time I make it, I'll probably make a double batch, pack it up in 1-lb bags and freeze it. Of course, I'll have to double the cooking time. This is so versatile, it's worth having extras in the freezer.
For years I wanted a pressure cooker, but put off buying one because I didn't think I'd use it often enough to justify the expense and space it takes up. A year ago I discovered the Instant Pot & buying one was a no-brainer. It costs the same as a really good pressure cooker but is 7 appliances in one - a pressure cooker, slow cooker, rice cooker, and more. Read more about how I use it here.
For this recipe I used the Instant Pot as a pressure cooker, and for 4 lbs of beef, it took 45 minutes and the beef came out very tender. It just fell apart when I shredded it with a couple forks. Keep in mind that when you pressure cook, you have to let the Instant Pot sit for at least 15 minutes to depressurize before you open it. Can you make this recipe in a slow cooker? Absolutely - just saute the onions and garlic, then put the same ingredients in the slow cooker and cook on high for 6 hours then low for another 2-4. If you are pressure cooking, it's essential to have at least 18 oz of liquid; for slow cooking, this isn't important, but I prefer having liquid just covering the meat.
Hope you like this one - it's easy, tasty, and everybody loves it!
Saute onions and garlic in small skillet on stove. Then dump them and all remaining ingredients into the slow cooker. Cook on high for 6 hours, then low for 2-4 hours. Guaranteed to fall apart.
Commentary:
When this beef was done, I shredded it up with 2 forks and it was so tender it fell apart. Right away I made tacos and burritos with it. The next day, I put it in a salad with lettuce, tomatoes, shredded cheese, and guacamole (as in the photo). Nice Southwestern flavor, not too spicy. If you want it spicier, just use hot chili powder, hotter green chiles, or increase the amount of one or both. The next time I make it, I'll probably make a double batch, pack it up in 1-lb bags and freeze it. Of course, I'll have to double the cooking time. This is so versatile, it's worth having extras in the freezer.
For years I wanted a pressure cooker, but put off buying one because I didn't think I'd use it often enough to justify the expense and space it takes up. A year ago I discovered the Instant Pot & buying one was a no-brainer. It costs the same as a really good pressure cooker but is 7 appliances in one - a pressure cooker, slow cooker, rice cooker, and more. Read more about how I use it here.
For this recipe I used the Instant Pot as a pressure cooker, and for 4 lbs of beef, it took 45 minutes and the beef came out very tender. It just fell apart when I shredded it with a couple forks. Keep in mind that when you pressure cook, you have to let the Instant Pot sit for at least 15 minutes to depressurize before you open it. Can you make this recipe in a slow cooker? Absolutely - just saute the onions and garlic, then put the same ingredients in the slow cooker and cook on high for 6 hours then low for another 2-4. If you are pressure cooking, it's essential to have at least 18 oz of liquid; for slow cooking, this isn't important, but I prefer having liquid just covering the meat.
Hope you like this one - it's easy, tasty, and everybody loves it!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/beef/instant-pot-mexican-beef/