Mexican Shredded Beef {Instant Pot or Slow Cooker}
Beef, Pressure Cooker
Ingredients
3-4 lb. chuck roast cut into 2 inch pieces
1 Tbsp chili powder
1 1/2 tsp sea salt
1 Tbsp olive oil
1 cup onion diced
2 Tbsp tomato paste
6 garlic cloves diced
1 tsp cumin
1 tsp Mexican oregano
1/2 cup picante sauce salsa
1 cup beef broth
cilantro for garnish
limes to squeeze over top
Directions
In a bowl, combine cubed meat with chili powder and salt. Toss to coat.
Press the "Saute" button on the Instant Pot and add the olive oil.
Add in onions and saute until softened.
Add in tomato paste, garlic, cumin and Mexican oregano. Stir for about a minute.
Add in seasoned meat.
Pour in salsa and beef broth
Cover and lock the lid.
Press "Keep Warm/Cancel" on the Instant Pot and then press the "Meat/Stew" button to switch it to the pressure cooking mode. Set cook time to 35 minutes.
Let the pressure release naturally.
Unlock lid and remove meat. Shred with two forks. Use leftover liquid as a gravy if desired
Add any additional salt and pepper if needed.
Top with chopped cilantro and a squeeze of fresh lime juice.
Slow Cooker Instructions
Brown meat before placing in slow cooker
Cook 4-5 hours on high or 6-7 on low in slow cooker