This instant pot recipe for tender Shredded Beef with Green Chile is perfect for taco night! This juicy beef that requires no chopping makes for easy preparation. Serve with tacos, salads, burritos, or on a bed of rice or grains.

Pressure Cooker Shredded Beef with Green Chilis

Ever made shredded beef and became frustrated that it turned out dry and tough? It’s maddening! I’ve had loads of experience developing shredded meat recipes for my two cookbooks and website and I’ll give you the best tips to get that roast to turn out exactly the way you want – fall-apart tender, juicy, and flavorful.

Did you know this recipe requires ZERO chopping? Truth! It’s one of my favorite recipes for shredded taco beef because it’s really easy and preps quickly. You’ll have restaurant quality tacos on the table in no time.

Cooking Shredded Beef: Instant Pot Tips

• Cut your roast into roughly 1 lb chunks. This helps it cook more quickly and get more flavor into the meat. If you have a 3 lb roast, cut it into 3 pieces. Four pounds? Four pieces. You get the idea. It doesn’t have to be exact, so put your kitchen scale away.
• Let the Instant Pot release steam naturally ALL THE WAY. Or at least for 20 minutes, which is almost all the way. This allows the juices to redistribute through the meat before you pull it apart. It also helps it to be more tender.

Instant Pot Shredded Beef Ingredients

• Beef roast
• Hatch green chiles (or about 2 4-ounce cans of fire-roasted green chiles)
• Jarred pickled jalapenos (or more for more heat)
• Water or broth
• Lime
• Fresh cilantro (optional)

Shredded Beef Seasonings

• Himalayan salt or fine sea salt
• Ground black pepper
• Ground cumin
• Dried minced onion
• Dried minced garlic
• Dried oregano

Most of the time I like to chop some onion and garlic to add to my taco meat, but restrained myself.

For this recipe I used dried minced onion and dried minced garlic. I like the flavors of these better than the powdered version, but if all you have is the powdered ones, use them.

(If you make my Everything Bagel Seasoning recipe, you’ll have both the garlic and the onion on hand — and it’s another use for them! Yay!)

How to make Instant Pot Shredded Beef

It probably took me twice as long to write this post than it did to prep this beef. Maybe three times.

1. Cut your roast into roughly 1-pound chunks. Sprinkle the salt and pepper all over the pieces of roast and put them in the insert pot for your Instant Pot.
2. Sprinkle the rest of the seasonings on top, including the green chiles and jalapenos. Pour the water or broth into the pot as well. Use a pair of tongs to move the beef around and allow the green chiles to scatter a bit.
3. Close the lid, move the steam release valve to “sealing”, and set it for 90 minutes at high pressure.
4. Let the pressure cooker release steam naturally until the float valve goes down on its own.
5. Transfer the beef chunks to a large plate or platter and shred the meat.
6. Return the meat to the pot with the juice and stir in the lime juice and cilantro, if using.
7. Serve the beef immediately with all your favorite taco fixings!

How to Adapt Instant Pot Pulled Beef for the Crock Pot

Follow the instant pot instructions except you’ll place your ingredients into your 4 or 6 quart slow cooker and cook on low for 8-10 hours. Continue from step 5.

How to Serve Green Chili Beef

Oh, friends. FRIENDS. We made some tacos with the grain-free taco shells from Thrive Market. Have you ever had those? They’re REALLY good. (By the way, you can get 25% off your first order by using that link up there. Thrive Market is so fun.)

• Tacos!
• Tacos Salads
• Instant Pot Cilantro Lime Rice
• Homemade Corn Tortillas
• Nachos
• Quesadillas
• Burritos
• Enchiladas

Pressure Cooker Shredded Beef Storage

Since this recipe makes ALOT of shredded beef, you will likely have leftovers. Here are my storage and reheating tips:

How to Store Green Chili Beef in the Fridge

You can store the leftovers in an airtight container in the fridge for up to a week.

I recommend storing all the juices from the cooking precess with the beef, as it will keep it from drying out when you reheat it (see reheating notes below).

You can also freeze the beef. Use either an airtight container to maximize freshness.

How to Reheat Instant Pot Shredded Beef

Scoop the shredded beef with some of the juices into a pan over medium heat. Saute until most of the juices have evaporated and the beef is heated throughout. Easy!

Shredded Beef in Instant Pot FAQs

Use Up Your Jar of Green Chiles after Instant Pot Pulled Beef

• Green Chile Chicken Tamale Pie
• Green Chile Chicken & Spaghetti Squash Bake
• Green Chile Turkey Burgers with Guac-Ranch
• Slow Cooker or Instant Pot Green Chile Shredded Chicken.
• Stacked Chicken & Green Chile Enchiladas
• Quick Black Bean and Green Chile Soup

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Continue to Content

Instant Pot Pulled Beef with Green Chili

Yield: Serves 8-10

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

This flavorful, quick-prep shredded beef is filled with green chile flavor! Use it in tacos, salads, and anywhere you need a punch of Latin-flavored meat.

Print

Ingredients

• 1 3-5 pound beef roast
• 1 Tablespoon pink Himalayan salt or fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 Tablespoon ground cumin
• 1 Tablespoon dried minced onion
• 1 Tablespoon dried minced garlic
• 1 Tablespoon dried oregano
• 1 cup diced Hatch green chiles (or about 2 4-ounce cans of fire-roasted green chiles)
• 2-4 Tablespoons jarred pickled jalapenos (or more for more heat)
• 1 cup water or any kind of broth
• Juice from 1/2 lime
• 1/2 cup chopped fresh cilantro (optional)

Instructions

1. Cut your roast into roughly 1 pound chunks. If your roast is 3 pounds, cut it into 3 chunks. You get the idea. It doesn't have to be exact. Sprinkle the salt and pepper all over the pieces of roast and put them in the insert pot for your Instant Pot.
2. Sprinkle the rest of the seasonings on top, including the green chiles and jalapenos. Pour the water or broth into the pot as well. Use a pair of tongs to move the beef around and allow the green chiles to scatter a bit.
3. Close the lid, moving the steam release valve to "sealing", and set it for 90 minutes at high pressure. If your roast is over 4 lbs, cook it for 120 minutes.
4. Let the pressure cooker release steam naturally until the float valve goes down on its own.
5. Transfer the beef chunks to a large plate or platter and shred the meat. Return the meat to the pot with the juice and stir in the lime juice and cilantro, if using.
6. Serve the beef immediately with all your favorite taco fixings! It also freezes and reheats beautifully.

SLOW COOKER INSTRUCTIONS: You don't need to cut the roast into pieces if you prefer not to. Follow steps 1 and 2, placing the ingredients into your 4 or 6 quart slow cooker. Cook on low for 8-10 hours. Continue with step 5.

Notes

Nat's Note: If you'd rather use onion powder and garlic powder, reduce the amount to 1 1/2 teaspoons of each.

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  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart