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Instant Pot Shredded Beef Tacos

Instant Pot Shredded Beef Tacos are a simple and tasty dinner option that will please even the pickiest of eaters. Make these family favorites for an easy dinner any night of the week!

Our Instant Pot Shredded Beef Tacos only take a few minutes to brown the beef then simply dump in the remaining ingredients and done. You’ll have tender, flavorful beef tacos with all your favorite toppings without having to babysit a pan on the stove top.

Who doesn’t love a good beef taco? I’ve met a few people throughout my life that don’t, but honestly, most people go crazy for these things. There are hundreds, maybe even thousands of different taco varieties.

Growing up, we used ground beef every time we had tacos for dinner. Crunchy taco shells were also a favorite. Now that I have my own family, we change things up a bit.

Ariel view of three shredded beef tacos on a plate.

A few weeks ago, we made Instant Pot chicken tacos, and they were a huge hit with our friends and family. After posting the recipe to our Facebook page, a reader asked if we had a similar beef taco recipe.

Luckily, I’d already started thinking about making this Instant Pot Shredded Beef Tacos recipe. Before sharing it, I wanted to try it a few times to make sure it was exactly as I’d imagined.

The meat had to be perfectly tender and juicy, because nobody likes dry, bland taco meat. Not to mention, it had to be super easy to shred.

The taco meat needed to appear as though it had slow cooked all day even though it was pressure cooked. Lucky for me, these Instant Pot Shredded Beef Tacos have turned out perfectly every single time. Here’s how I make them!

Beef broth, onions, garlic, taco seasoning, and beef used in shredded beef tacos.

How to Make Instant Pot Shredded Beef Tacos:

These shredded beef tacos are a cinch to prepare. The only downside is the cook time. It’s a bit on the longer side, so it’s a good idea to start this dish well before everyone gets hungry. Trust me, it’s worth the wait!

  • Start by cutting the beef into chunks about 1-2 inches in size. Trim any large pieces of fat off the meat. Any fat running through the meat is fine. It will impart flavor and dissolve as the beef cooks.
  • After the meat is cut, place the pieces into a large bowl and mix with the garlic powder, onion powder, salt, and pepper. Toss it to coat, and set aside.
  • Next, set the Instant Pot on “Saute”. Let it get hot, then add the vegetable oil. Canola or avocado oil will also work, but we prefer vegetable or canola for this recipe.
  • After the vegetable oil is hot, add the onions. Give them a good stir for a minute or two, just long enough for them to soften. Then, add the beef and garlic.
A plate of shredded beef and tomatoes used to fill shredded beef tacos.
  • Stir the beef mixture until all sides of the meat have browned, then turn off the Instant Pot. Add the taco seasoning, beef broth, and tomatoes and green chiles.
  • Close the lid and and set to sealing. Cook the beef for 40 using the Meat/Stew setting.
  • If your pressure cooker doesn’t have that setting, use manual pressure on high for the same amount of time.
  • After the beef cooks for 40 minutes, allow the pressure cooker to complete a full natural release before removing the lid.
  • Once the natural release is complete, open the lid and use two forks to shred the beef. Don’t be alarmed at the amount of liquid in the Instant Pot. It’s supposed to be there.
  • Instant Pot shredded beef tacos are meant to mimic tacos you’d purchase from a street vendor. Those beef tacos are typically held in their juices until they’re served.
  • Serve the shredded beef in tortillas, taco shells, on chips, or alongside your favorite toppings!
Three Instant Pot shredded beef tacos on a plate next to a tomato and purple onion.

Tips for the Perfect Instant Pot Shredded Beef Tacos:

  • The best cut of meat that I’ve found for these Instant Pot shredded beef tacos is a chuck pot roast. A chuck pot roast has just enough marbling which softens the meat as it cooks. The beef will be juicy, tender, and pull apart with ease. I’ve also used a beef tender roast, and it worked well.
  • Don’t skip the step about seasoning the meat. Salt helps break down the fibers in the meat making it easier to chew. Not to mention, the extra seasoning gives the meat a boost of flavor!
  • Our recipe uses one package of taco seasoning. However, if you prefer a more robust flavor, use an additional package of seasoning. Just a word of caution, adding additional seasoning packets will add more sodium.
Yield: 8 Servings

Instant Pot Shredded Beef Tacos

Three shredded beef tacos on a plate next to a tomato and purple onion.

Our Instant Pot Shredded Beef Tacos only take a few minutes to brown the beef then simply dump in the remaining ingredients and done.

Prep Time 10 minutes
Cook Time 40 minutes
Time to Come to Pressure and Naturally Release 30 minutes
Total Time 1 hour 20 minutes


  • 2 - 3 Pounds Chuck Pot Roast, Tender Roast, or Other Roasting Beef, (Trimmed of fat and cut into 1-2 inch pieces)
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Tablespoon Vegetable or Canola Oil
  • 1 Small Onion, (Diced)
  • 2 Cloves of Garlic, (Minced)
  • 1 Ounce (1 Packet) Taco Seasoning
  • 1 Cup Beef Broth
  • 1 (10 Ounce) Can Tomatoes and Green Chiles, (Undrained)
  • Your Favorite Garnishes (Tomatoes, Sour Cream, Cheese, Avocado, Lettuce, etc.)


  1. In a large bowl, combine beef pieces, garlic powder, onion powder, salt and pepper. Set aside. (See recipe notes.)
  2. Set the Instant Pot to "Saute," and allow to get hot. Add the oil. Then add the onions and stir for 1-2 minutes until soft.
  3. Add the beef and garlic. Continue to stir until all sides of the beef are browned.
  4. Add the taco seasoning, beef broth, and tomatoes and green chiles (undrained). Close the lid and set to "Sealing." Choose the "Meat/Stew" option and set for 40 minutes. If your pressure cooker doesn't have a meat/stew button, choose manual/pressure cook on high for 40 minutes.
  5. After the meat cooks for 40 minutes, allow the pressure cooker to complete a full pressure release. Next, remove the lid and use two forks to shred the beef. 
  6. Serve the beef on tortillas, shells, or chips. Top with tomatoes, onions, cilantro, sour cream, or your other favorites.
  7. Reserve the juice from the Instant Pot for any leftover beef. Place remaining beef in juice and transfer to an airtight container. Store in the refrigerator for up to three days. 


*We used a 6-Quart Duo Instant Pot for this recipe and have not tried other sizes or models. Substitutions or adjustments may change the outcome of the dish.

*In the event you are concerned about sodium intake, consider using a low-sodium or sodium-free taco seasoning.

*Step 1 of the instructions regarding seasoning the meat can be done in advance. Simply season the meat and place in a sealed container in the refrigerator for 1-3 hours ahead of time.

*Calories are approximate and only account for the the ingredients listed minus the optional garnishes. 

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Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Calories: 234Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 92mgSodium: 795mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 31g

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Saturday 20th of February 2021

Directions say to add salt and pepper. How much pepper should I add?


Saturday 20th of February 2021

Hi Paula!

Thanks so much for asking. I see that the pepper isn't listed in the ingredients list, so I'll add it. :) We usually go for a 1/4 of a teaspoon, or to your tastes. Thanks again. We hope you have a wonderful weekend!

Donna Campbell

Thursday 6th of June 2019


I'm super excited to try this recipe but I have a 4.2# boneless chuck roast. What do you suggest to increase/modify the cooking time and ingredients? I'm trying to make tomorrow if possible. Thanks in advance.


Friday 7th of June 2019

Good Morning Donna, that's a good question. I spoke with Kim and she suggested adjusting the cooking time to 80 minutes with an additional 10 minute natural release. In regards to the seasonings, since you have about twice as much beef, I would suggest doubling the seasoning amounts. However, I tend to enjoy spicier flavors. If you don't or if you have sodium restrictions, then I would only increase the seasonings by half (ex. 1.5 tablespoons of garlic powder instead of 1 tablespoon). Kim also stated you shouldn't need to increase the liquid amounts. Hopefully, we were able to answer your question. Kim and I wish you a lovely day :)

Sarah Sekhar

Friday 30th of November 2018

This is the perfect shredded beef recipe! We made nachos with it, but it would be delicious in tacos, burritos or even enchiladas! So tasty and tender and juicy!


Saturday 1st of December 2018

Thank you, Sarah! Kim and I are glad you enjoyed the shredded beef. We appreciate you coming back comment and rating the recipe. Have a lovely weekend :)

Anne Lawton

Monday 9th of July 2018

I can never get tired of tacos! Going to give this recipe a try for this week's Taco Tuesday!


Monday 9th of July 2018

Thank you, Anne! Hope you enjoy them :)


Monday 9th of July 2018

I know what I am making for dinner this week! I have been looking for great instant pot recipes. I love having dinner on the table in a flash!


Monday 9th of July 2018

Thank you, Sara!

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