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Tender and flavorful, this pressure cooker Chipotle Shredded Beef has just the right amount of spice and is perfect for tacos or burritos. And you can’t beat the cooking time!

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Tender and flavorful, this pressure cooker Chipotle Shredded Beef has just the right amount of spice and is perfect for tacos or burritos. And you can’t beat the cooking time!

Chipotle Shredded Beef {Insta Pot}


  • Author: Deborah
  • Prep Time: 20 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 30 mins
  • Yield: 4-5 cups 1x

Description

Tender and flavorful, this pressure cooker Chipotle Shredded Beef has just the right amount of spice and is perfect for tacos or burritos. And you can’t beat the cooking time!


Scale

Ingredients

  • 3 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 chipotle in adobo, chopped (seeds removed for less heat)
  • 1 tablespoon adobo sauce (from the chipotle with adobo can)
  • 2 teaspoons dried cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1 cup lightly packed fresh cilantro, roughly chopped
  • 1 onion, peeled and quartered
  • 1 green bell pepper, seeded and cut into large chunks
  • 1 cup water

Instructions

  1. Salt and pepper the roast generously.
  2. Press sauté on the Instant Pot and add the olive oil. Brown the roast on both sides, 3-4 minutes per side, or until completely browned.
  3. If needed, remove the roast and drain any oil or fat. Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, salt, pepper, and chili powder. Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot.
  4. Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
  5. Remove the meat from the Instant Pot and let it rest for 5 minutes. Discard the veggies, reserving the liquid.
  6. Shred the meat with 2 forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.

Recipe Notes:

adapted from food.com

 

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Tender and flavorful, this pressure cooker Chipotle Shredded Beef has just the right amount of spice and is perfect for tacos or burritos. And you can’t beat the cooking time!

Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Comments

    • Ann B says

      I’ve made this twice now. The first time was better, and I think it had to do with how lean the chuck roasts were, but in each case, it was easy and delicious. I shred the beef and carefully remove as much fat and cartilage as possible then refrigerate it separately from the broth. I skim the broth the next day and add just a little to the shredded beef. The leftover broth is excellent for mixing with udon or rice noodles or drinking as is. I’ll use it for a vegetable soup base this winter. Just the right amount of spice! Last time, I froze half the shredded beef and, 2-3 weeks later, thawed it in my IP (1 min with 1 C water and 6 min natural release) and served it on corn tortillas with a dollop of homemade ranchero sauce and some pickled nopalitos and jalapeño. Cheese optional. Quick and easy dinner when a friend stopped by! Thanks for this great make-ahead recipe! I’m sending a pound with a 4 oz mason jar of broth off with my kid when he heads back to college tomorrow. Pretty sure he and his friends will want more next time I visit.

  1. Jamie says

    If I used stew meat, do you have any idea how long the cooking time would need to be to get it tender? I’m guessing 30 minutes?

  2. Nicole says

    I know the InstaPot is all the rage – but I don’t own one. How long using a traditional pressure cooker would this take? Any other tips when doing this recipe in a traditional pressure cooker?

  3. Rachel says

    I’ve tried beef in my instant pot several times and it never seems to come out right I’m not sure what I’m doing wrong for this recipe for instance does the water need to cover the beef?

    • Deborah says

      Nope – the water doesn’t need to cover it all the way. Just use the 1 cup water. What doesn’t come out right with the beef?

    • Deborah says

      I haven’t used the duo mini, so I couldn’t say for sure. My guess is that you’d have to scale down the recipe, but it should work!

  4. Sherry says

    What did you do for sides with this? I’m considering making this for company this Sunday and I’m unsure what sides to put with it. Thanks.

  5. Adam says

    I’m just a single person, so three pounds of beef is too much. If I halved the amount of meat, what would that do to the cooking time?

    • Deborah says

      Hi Adam – I haven’t tried it with a smaller amount of meat, but I would try decreasing the cook time by 25%. If it needs longer to cook at that point, you can put it back in for longer. Hope you love it!

  6. Krystal L says

    I’ve made this numerous times now and it’s Soo good! I add a couple extra chipotle peppers to it because we like the spice and flavor, but otherwise the recipe is perfect. I serve it on grilled corn tortillas, with homemade salsa and guacamole. It’s delicious!

  7. Sandy says

    This was amazing! So tasty!
    Being relatively new to instant pot, I hadn’t realized I could cook with only a cup of liquid… apparently I’ve been drowning my meats and diluting the flavors.
    I made the recipe as written except that I didn’t have fresh cilantro so I used a tsp of ground coriander instead.
    This made fabulous tacos.

  8. Anny says

    Hi ! I’m doing this as my VERY 1ST instapot recipe and I read your post and wondered what the original article was referring to when you stated that “ you had a recipe coming tomorrow that we could also use this meat for” ?! Thank you! Can’t wait to try this for my picky children’ tonight! 🙂

  9. John B says

    Hi Everyone, I made this tonight and it came it pretty good! The beef came out nice and tender. So, here’s the changes I made since this was for 2 people: cooked for 30 minutes (not an hour), used 1lb of cubed chuck roast (instead of 3lbs), added 1.5 Chipotle peppers, added coriander (instead of cilantro – Thanks Sandy!). I didn’t drain the beef before cooking or toss the veges. I thought the onion and bell pepper were delicious! I was hoping that the beef would have more of a smoky flavor. Any suggestions?? I used Herdez Chipotle Peppers in Adobo Sauce so maybe I need a different brands?

    Thanks for the great recipe Deborah! I will definitely be making this again!

  10. Cathy Clemmons says

    60 minutes on high pressure seems like a long time?? I bought ingredients to make this but don’t want to overcook the meat.

    • Deborah says

      It’s a larger piece of meat, so it needs some time to cook through. You’ll typically cook for 20 minutes per pound.