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Home » Instant Pot

Shredded Beef Tacos {only 2 ingredients!}

05/02/2020 Updated: 04/19/2022 By Karrie 15 Comments

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Instant Pot Beef Tacos Recipe Pinterest PIN

Instant Pot Shredded Beef Tacos are made with only 2 ingredients and ready in a quick 35 minutes! All you need is a beef roast, a little salsa, and an extreme hankering for tacos.

Shredded Beef Tacos on a platter with cilantro and lime slices

One of the easiest shredded beef tacos recipe EVER!

This healthy Shredded Beef Tacos recipe is a quick and easy dinner for Taco Tuesday, Cinco de Mayo, or any day of the week.

All thanks to the trusty Instant Pot!

Here's a video on how to make shredded beef tacos

Tacos are my favorite food group (especially beef tacos), so there's not a week that goes by where I don't eat a big plate of them. 

Every.  Single.  Week.

I'm seriously dedicated to my craft (of eating tacos) and damn good at it too! 

Plus, I'm constantly thinking of new weekly taco recipes to satisfy my addiction.

Since I love my Instant Pot just as much as I love tacos, last week I combined the two and came up with the EASIEST recipe in the whole universe!

Instant Pot shredded beef tacos in bibb lettuce leaves on a dark plate

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Remember when I got an Instant Pot as an early Christmas present?

Since then I've made numerous healthy pressure cooker recipes in my Pot and everything has turned out amazingly well.

Okay, except for that one time making a Mexican turkey tenderloin and beans where it didn't turn out quite right.

However, one little tweak later and all was fine!

Side by side photos of raw beef cubes in an Instant Pot and the beef browned with salsa on top.
Cooked Mexican shredded Beef with salsa in a bowl.

How to use the Instant Pot to make the BEST taco recipe 

  1. There are literally only 2 ingredients that go into the pot (cubed beef roast and salsa).  Plus, a tiny bit of oil for browning the beef.
  2. The Instant Pot does all the cooking.  It's an easy, fast, healthy dinner recipe that's perfect for any day or time of the week.
  3. If you have an IP that is prone to giving the "burn" notice, make sure to add about about 1 cup of water to the pot.
  4. Feel free to substitute boneless chicken breast or thigh (cut up into 1 ½ inch cubes) for the beef. Just select the “poultry” programmed button or manual high pressure for 15 minutes.
Shredded Beef tacos in lettuce cups

Tips to make a different kind of Mexican taco

  • Use a unique flavor of salsa, like a chipotle or tomatillo.
  • Use Bibb lettuce, instead of corn or flour tortillas, for a healthier taco "shell". Makes the tacos low carb, Paleo, Whole30, and gluten free too! 
  • Top with tacos with fresh pico de gallo and hot sauce.

Grab your Pot and get ready to celebrate #TacoTuesday with these easy shredded beef tacos!!

Instant Pot Shredded Beef Taco with pico de gallo on top

Top Instant Pot recipes

Salsa Verde Turkey and Beans

BBQ Chicken

Vegan Butternut Squash Soup

White Beans Recipe (for white chicken chili <--not an IP recipe but it's very popular on the blog!)

German Potato Soup

Did you try this recipe? Please leave a comment and a rating below to let me know! I LOVE to hear from you!

Instant Pot shredded beef tacos in lettuce leaves on a dark plate

Shredded Beef Tacos {only 2 ingredients!}

Instant Pot Shredded Beef Tacos are made with only 2 ingredients and ready in a quick 35 minutes! All you need is a beef roast, a little salsa, and an extreme hankering for tacos.
4.72 from 7 votes
Print Pin Rate
Course: Entree
Cuisine: Mexican
Prep Time: 2 minutes
Cook Time: 35 minutes
Total Time: 37 minutes
Servings: 4 servings
Calories: 355kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 1 ½ pounds beef chuck roast or stew meat (grass fed preferred) , cut into 1 ½ inch cubes
  • 1 cup salsa , homemade or store bought
  • 1 tablespoon avocado or olive oil
  • 1 to 2 heads of lettuce , leaves separated, washed, and dried

additional accompaniments: shredded cheese, sour cream, fresh avocado slices, guacamole,

  • and pico de gallo
US Customary - Metric

Instructions

  • Place 1 tablespoon of oil in the Instant Pot, turn on sauté button (high heat setting), and brown the 1 ½ pounds beef cubes on all sides. Stir in the 1 cup salsa.
    **All Instant Pots are NOT created equal. If using a thicker salsa and/or if your IP typically uses more liquid in recipes, add up to 1 cup of water or stock at this time so it doesn't give a "burn" notice**
  • Cover and lock lid in place and set the steam value to "sealing". Select the "stew meat" programmed button or use manual high pressure for 35 minutes.
  • When it's finished cooking, wait 10 minutes for Instant Pot to cool down or release pressure manually by taking a hand towel and carefully opening the steam value on the lid. It is safe to open once all steam has been released.
  • Using a spoon or two forks, shred the beef mixture. If there is any extra liquid in the pot, turn on the sauté button (high heat setting) and continue stirring beef until liquid has evaporated.
  • Place the taco beef in lettuce leaves (can use corn or flour tortillas) and serve immediately with additional accompaniments and pico de gallo.

Recipe Notes & Tips:

  • Use a leafy lettuce for the taco shells; like butter, boston, bibb, or romaine
  • Can also use corn or flour tortillas
  • Skip the "tacos" and make you own Chipotle bowl by layering rice, beans, veggies, etc!
  • Feel free to substitute boneless chicken breasts or thighs (cut up into 1 ½ inch cubes) for the beef.  Just select the “poultry” programmed button or manual high pressure for 15 minutes.
  • Tacos are wonderful served with Mexican Roasted Broccoli and Easy Pico de Gallo!
Nutrition Facts
Shredded Beef Tacos {only 2 ingredients!}
Amount Per Serving
Calories 355 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g45%
Cholesterol 117mg39%
Sodium 596mg25%
Potassium 749mg21%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 33g66%
Vitamin A 335IU7%
Vitamin C 1.2mg1%
Calcium 48mg5%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter

More Instant Pot

  • Instant Pot Pinto Beans {no soaking needed!}
  • Instant Pot BBQ Chicken
  • Instant Pot White Beans Recipe {no pre-soaking required}
  • Vegan Butternut Squash Soup {Instant Pot!!}

 ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

Reader Interactions

Comments

  1. TK

    April 03, 2020 at 8:19 pm

    5 stars
    Kids loved it. No leftovers!

    Reply
    • Karrie

      April 05, 2020 at 9:20 pm

      Thank you TK!!

      Reply
  2. Laura

    June 28, 2019 at 12:15 am

    5 stars
    Made this recipe to use in my enchiladas. It is amazing. The meat is flavored to perfection and just falls apart. My first time usimg the instapot and its a new favorite!!

    Reply
    • Karrie

      June 28, 2019 at 9:47 am

      Thank you so much Laura! So happy you enjoyed the recipe and it's a perfect filling for enchiladas! Welcome to the world of Instapot cooking too. I adore my IP and use it a couple of times a week because it makes meals so quick and easy.

      Reply
  3. Don

    January 25, 2019 at 1:51 pm

    5 stars
    Made this last night using petite sirloin steak cut up into 1 1/2" cubes and Trader Joe’s Harissa Salsa. It was wonderful. The meat was very tender and the salsa delicious. I've tried other shredded beef recipes, but this one produces the authentic Mexican restaurant taste I've been looking for. Plus, it was very simple to make. Thank you very much for the recipe!

    Reply
    • Karrie

      February 05, 2019 at 9:41 am

      Thank you for taking the time to review the recipe Don and very happy you liked it!

      Reply
  4. Lon

    December 30, 2018 at 9:16 am

    Do you put the roast on a rack? Looking forward to trying - thanks!

    Reply
    • Karrie

      December 30, 2018 at 10:15 pm

      The meat is cut into cubes before cooking and no rack is used. Hope you try it and like it, Lon!

      Reply
  5. JC

    December 07, 2018 at 1:19 pm

    How many minutes do you set the meat/stew option for?

    Reply
    • Karrie

      December 08, 2018 at 7:14 pm

      The meat/stew button is 35 minutes on high pressure.

      Reply
  6. Tracey

    February 26, 2018 at 9:12 am

    5 stars
    I made this with boneless chicken breasts and it was wonderful!

    Reply
    • Karrie

      February 26, 2018 at 10:55 am

      Thanks Tracey and so happy you liked the recipe!

      Reply
  7. Wendy Calix

    January 04, 2018 at 4:40 am

    Made this recipie for the first time ever last night. The meat was so flavorful and cut through just like buttered. It was my first time using my pressure cooker and this recipie. Hands down most Delicious and easiest yet! PS there were zero leftovers at my house and I made 3lbs worth of it.

    Reply
    • Karrie

      January 04, 2018 at 11:33 am

      That's awesome Wendy! So glad you liked it and thanks so much for letting me know how it turned out. LOVE that you made 3 lbs! I think I could eat 3 lbs of this all by myself.

      Reply

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Thank you for visiting Tasty Ever After and I'm Karrie! I hope you enjoy spending some time here finding easy scratch made recipes for the home cook.

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