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This flavorful shredded beef, also known as Ropa Vieja, is a favorite filling for many Mexican foods: tacos, burritos, burrito bowls, nachos, enchiladas, quesadillas, and more. I portion it into freezer containers to have it available for last-minute family meals. Or, I'll make a single or double batch when we're feeding a crowd. It's always a winner.

I have a similar slow cooker or stovetop Ropa Vieja recipe, but I'm more likely to use this faster Instant Pot method. The recipe results are the same either way.

Step-by-step photos for making
Instant Pot Mexican Style Shredded Beef

Step 1. Assemble the ingredients:

• beef roast or steak (brisket, chuck roast, flank or skirt steak)--my preference is chuck roast
• red wine vinegar
• low-sodium beef broth
• taco seasoning mix -- I use my homemade taco seasoning mix, but you can also use store-bought low-sodium taco seasoning
• salt and pepper

Step 2. Pat beef dry with paper towels and cut into 2" chunks; sprinkle with salt and pepper.

Step 3. Set Instant Pot (IP) on SAUTE, add 1 tablespoon oil. 

Step 4. Add beef pieces in a single layer in batches; cook and turn until browned on all sides; transfer to a plate/bowl. Brown remaining beef pieces; transfer to plate/bowl.

Step 5. Add vinegar and deglaze the IP, scraping and stirring in the browned bits from the bottom. Sprinkle in taco seasoning, stirring for 1 minute. Add half of the broth and whisk to remove any lumps; then add the remaining broth. Add browned beef back into liquid in IP. 

Step 6. Secure the lid on the IP and set vent to SEALING. Press MANUAL on HIGH PRESSURE, set to cook for 70 minutes. When the cooking cycle is complete and the machine beeps, press CANCEL or unplug IP to turn it off. Allow to naturally release. 

• NOTE: Although the actual cooking time is 70 minutes, total time from turning on IP, building pressure, and to the end of the natural release time is approx. 2 hrs.

Step 7. Use tongs or a strainer spoon to remove cooked beef to a large cutting board or baking sheet (like a 13x18 half-sheet pan); shred it using two forks, removing and discarding any visible pieces of fat. 

Step 8. Strain any solid bits in the cooking liquid left in the IP by pouring it through a wire mesh strainer. 

Step 9. Depending on how fatty your meat is, you may want to degrease the liquid left in the pan. I always do this, because I prefer less greasy meat. But, this is optional. There are 3 ways to remove all or part of the grease.

• Method 1: Spoon the greasy layer off of the top. You won't be able to completely degrease it, but some grease can be removed.
• Method 2: If you have time, you can transfer the broth to a covered container and refrigerate it until completely chilled; this will take several hours or overnight. The grease on the top will solidify so it can easily be scraped off.
• Method 3: The fastest and easiest way I have found to degrease the liquid is to pour it into a grease separator. 

Step 10. Return strained/defatted broth to IP, set on SAUTE, and cook uncovered until beginning to thicken. Add shredded beef and toss to coat with thickened broth.

This tender beef has amazing flavor!

FREEZE IT. This meat freezes and reheats well. It's a great thing to have on hand for a quick meal.

GREAT COMPANY FOOD. I love to serve this when we entertain because it can be made ahead, frozen, and reheated at serving time. 

You can read all of my tips and other complementary recipes and menu items for serving this shredded beef in a make-your-own taco bar at a big dinner party.

view tips & recipes for A Mexican Buffet Dinner Party

THIS VERSATILE BEEF CAN BE USED IN A VARIETY OF WAYS:

• a filling for tacos, burritos, fajitas, chimichangas, enchiladas, taquitos
• a topping for Mexican rice bowls or nachos
• served on a bun with guacamole for a quick, tasty sandwich or slider
• added to chili or stew
• added to a grilled sandwich/panini or quesadilla along with melted cheese

Make it a Yummy day!

Monica

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Mexican Shredded Beef | Instant Pot

By Monica              Servings: makes 4-5 cups

Ingredients

• 2-3 lbs lean, boneless beef (chuck roast, brisket, flank or skirt steak)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1-2 tablespoons oil (olive, vegetable, etc.)
• 3 tablespoons red wine vinegar
• 1/2 cup Fiesta Taco Seasoning Mix (for recipe go to: http://theyummylife.com/recipes/76); can substitute 2 packets prepared low-sodium taco seasoning mix
• 1-1/2 cups chicken or beef broth

Directions

Cut meat into 2" chunks.

PREP AND BROWN BEEF:
Pat beef dry with paper towels and cut into 2" chunks; sprinkle with salt and pepper. Set Instant Pot (IP) on SAUTE, add 1 tablespoon oil. Add beef pieces in batches in a single layer, turning to brown on all sides. Remove browned beef to a plate and add remaining beef to IP, brown on all sides and remove to plate. Add vinegar and deglaze the IP, scraping and stirring in the browned bits from the bottom. Sprinkle in taco seasoning, stirring for 1 minute. Add half of broth and whisk to remove any lumps; then add remaining broth.

COOK AND SHRED BEEF:
Add browned beef back into liquid in IP. Secure lid on IP and set vent to SEALING. Press MANUAL (it automatically sets it at HIGH PRESSURE), then press the "+" button repeatedly until 70 (minutes) is displayed. When cooking cycle is complete and machine beeps, press CANCEL or unplug IP to turn it off. Allow to naturally release.

NOTE: Although actual cooking time is 70 minutes, total time from turning on IP, building pressure, and to the end of the natural release time is approx. 2 hrs.

Use tongs to remove cooked beef to large cutting board or baking sheet (like a 13x18 half-sheet pan); shred it using two forks, removing and discarding any visible pieces of fat.

STRAIN AND DEGREASE LIQUID:
Strain cooking liquid left in the IP by pouring it through a wire mesh strainer.

Degrease liquid, if desired, by (1) spooning grease layer off top, or (2) pouring liquid into a grease separator, or (3) chilling liquid in refrigerator until fat on top solidifies and can be scraped off.

REDUCE BROTH:
Return strained/defatted broth to IP, set on SAUTE, and cook uncovered until beginning to thicken. Add shredded beef and toss to coat with thickened broth.

SERVING SUGGESTIONS:
--a filling for tacos, burritos, fajitas, chimichangas, enchiladas or a topping for nachos
--a topping for Mexican rice bowls
--serve on a bun for a quick, tasty sandwich
--add to chili or stew
--add to grilled sandwich/panini along with melted cheese

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