Mexican Shredded Beef (Instant Pot)

This Easy Mexican Shredded Beef is made in the instant pot or slow cooker and results in tender, flavorful beef that's perfect for your favorite Mexican meals.

📝 Ingredients

• 1 Cup Water
• 3-5 pounds Chuck Roast
• 2 tablespoon Oil
• 2 teaspoon Salt (Add more later if needed.)
• 1 teaspoon Black Pepper
• 1 tablespoon Ancho Chili Powder (Can sub regular Chili Powder)
• 1 tablespoon Cumin
• 1 teaspoon Smoked Paprika (Can sub regular Paprika)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Mexican Oregano (Can sub regular oregano)
• 1/2 White Onion (Placed on top of the beef with the cut side up.)
• 1 tablespoon White Vinegar, Apple Cider Vinegar, or Lime Juice (Added after Beef is done. This helps add some acidity to the meat. )

👨‍🍳 Instructions

1. 1Cut chuck roast into large chunks. Add oil to beef and toss to coat. Season chuck roast with all the spices and salt, stir to coat.
2. 2Pour water into Instant Pot or slow cooker, then add seasoned chuck roast, and halved onion with the cut side up. (This makes it easier to remove after cooking).
3. 3Instant Pot- High Pressure and see times based on the weight of beef.3 pounds- 65 min4 pounds- 70 min5 pounds- 75 min. Once the timer is done, carefully (I use a kitchen towel) release the valve to venting. Or wait 10 minutes for pressure to release naturally, then move the valve to venting.
4. 4Slow Cooker- Cook on Low for 8-10 hours.
5. 5Once the beef is cooked, removed the onion, add vinegar or lime juice, then shred the meat with 2 forks in the pot with the juices. Taste and see if additional salt is needed. You can discard the onion or chop it up finely and mix into the meat.