Description
This Keto Instant Pot Mexican Shredded Beef recipe is so easy, and makes perfectly tender, juicy, shredded beef for your low carb tacos, enchiladas, nachos, you name it!
Ingredients
- ½ Yellow Or White Onion, Diced
- 4 cloves Garlic, Minced
- 1 Clementine Or Lime, Juiced
- 2 cups Beef Broth
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- ½ teaspoons Red Chili Flakes (optional)
- 1 Tablespoon Olive Oil
- 3 pounds Beef Chuck Roast
Preparation
In a large bowl, add diced onion, garlic, and clementine or lime juice. Mix with beef broth, tomato paste, chili powder, cumin, oregano, salt, black pepper, and red chili flakes (optional). Set bowl aside.
Set pressure cooker to saute mode and heat olive oil.
Cut chuck roast into 5-6 pieces. Sear 2-3 pieces of chuck roast at a time in the pressure cooker, about 2 minutes per side on 2 sides of each piece of meat.
When beef is done searing, press cancel on the pressure cooker. Place all the beef back in the pot and pour in the broth and spice mixture. Secure lid on Instant Pot and set on high pressure for 60 minutes. Make sure pressure valve is set to seal.
When cooking is done, carefully open the pressure valve to quick release the pressure (when doing a quick pressure release, I push the valve open with a long handled spoon to stay clear of the hot steam). Transfer beef from pot to a large plate and shred with two forks. It should pull apart easily.
When done shredding, place meat back into pot and mix with the liquid, or pour some of the liquid over beef in a serving dish. Enjoy in your favorite keto tacos, enchiladas, nachos, whatever!
