These Shredded Beef Tacos are made with only 2 ingredients and ready in a quick 35 minutes with an Instant Pot! All you need is a beef roast, a little salsa, and an extreme hankering for tacos.
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!
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!
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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.
However, one little tweak later and all was fine!
How to use the Instant Pot to make the BEST taco recipe
- 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.
- 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.
- 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.
- Feel free to substitute boneless chicken breast or thigh (cut up into 1 1/2 inch cubes) for the beef. Just select the “poultry” programmed button or manual high pressure for 15 minutes.
Tips to make a different kind of Mexican taco
- Use Trader Joe’s Harissa Salsa to make killer shredded beef tacos! The flavors of roasted red bell peppers and spicy peppers match up perfectly with beef.
- Use Bibb lettuce, instead of corn or flour tortillas, for a healthier taco “shell”. Makes them 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!!
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 like this Two Ingredient Instant Pot Shredded Beef Tacos recipe?
Please let me know what you think of it in the comments below!
Shredded Beef Tacos {only 2 ingredients!}
Ingredients
- 1 1/2 pounds beef chuck roast or stew meat (grass fed preferred) , cut into 1 1/2 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
Instructions
- Place tablespoon of oil in the Instant Pot, turn on saute (high), and brown the beef cubes on all sides. Stir in the 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 (high heat) button and continue stirring mixture until liquid has evaporated.
- Place the taco beef in lettuce leaves (or 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 1/2 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!
Rahul says
Those look amazing Karrie. Loved the idea of serving it with lettuce
karrie @ Tasty Ever After says
Thanks Rahul!
TK says
Kids loved it. No leftovers!
Karrie says
Thank you TK!!
Laura says
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!!
Karrie says
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.
Don says
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!
Karrie says
Thank you for taking the time to review the recipe Don and very happy you liked it!
Lon says
Do you put the roast on a rack? Looking forward to trying – thanks!
[email protected]tastyeverafter says
The meat is cut into cubes before cooking and no rack is used. Hope you try it and like it, Lon!
JC says
How many minutes do you set the meat/stew option for?
Karrie says
The meat/stew button is 35 minutes on high pressure.
sonia says
could i use this recipe with chicken?
Karrie says
Yes, you can! Use boneless chicken breasts or thighs and select the “poultry” setting (or manual high pressure for 15 minutes)
Wendy Calix says
Made this recipie for the first time ever last night. The meat was so flavorful and cut through just like buttered. Had I left it in a little longer like it said to get rid of some moisture maybe it would have been too tough. 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.
karrie @ Tasty Ever After says
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.
Agness of Run Agness Run says
Amazing dish! I will have to give it a try!
GiGi Eats says
TWO INGREDIENTS?!?!?!?!??!??!?! That’s some serious MUSIC to my delicate ears! – And I am soooo the type of girl who mixes salsa with meat and calls it a recipe, cause um, IT IS SO GOOD… That avocado you’ve got listed in your recipe gets me all hot and bothered though, I soooo wanna mix that creaminess into the mix too!
Milena | Craft Beering says
Saw these on Instagram and hurried to check out the recipe. Gorgeous and I bet that the beef tastes super rich with the Harissa. We are also huge TJ fans and buy it:) Awesome!