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Chipotle Garlic Pressure Cooker Shredded Beef bite on fork
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5 from 4 votes

Chipotle Garlic Pressure Cooker Shredded Beef

Chipotle Garlic Pressure Cooker Shredded Beef is a delicious Instant Pot recipe perfect for spicing up the meat in your tacos or burritos.
Prep Time10 mins
Cook Time25 mins
pressure release20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: Instant Pot, Pressure Cooker
Servings: 8
Calories: 232kcal


  • 1 Tbsp olive oil
  • 2 lb. chuck roast
  • 1 Tbsp. cumin
  • 2 Tbsp chopped garlic
  • 1 1/4 c. beef broth
  • 1 7 oz. can chipotle sauce
  • 1/2 tsp. salt
  • juice of one lime


  • Turn the electric pressure cooker (Instant Pot) on to saute function and add the oil to the pot.
  • Cut the roast into 2-3 inch chunks. When the oil is hot, arrange the chunks of beef on the bottom of the pot. Sear for 3-4 minutes or until the meat is browned. Flip the meat over and repeat.  
  • Add the cumin and garlic to the pot and saute for a minute. Add the beef broth and scrape the bottom of the pot with your wooden spatula to remove any bits of browned on meat. 
  • Add the chipotle sauce and salt to the pot and place the lid on. Turn the knob to seal and cook on high pressure for 25 minutes. 
  • When the meat is done cooking, allow the pressure to naturally release for 20 minutes. After the 20 minutes have passed, turn the knob to vent and release any additional pressure.
  • Carefully remove the pieces of beef from the pot onto a cutting board. Using two forks, shred the meat and return it to the pot along with the lime juice. Stir and serve hot!


Calories: 232kcal | Carbohydrates: 1g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 353mg | Potassium: 437mg | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 42mg | Iron: 3.7mg