• Home
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets
  • Sponsor Me

365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

  • Filter Recipes
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • healthy
  • Soups

September 10, 2018

Instant Pot Shredded Beef Street Tacos

  • Pinterest
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe

Instant Pot Shredded Beef Street Tacos–small tortillas are piled with tender shredded seasoned beef, sour cream, tomatoes, cotija cheese and a squeeze of lime. The beef is made in an electric pressure cooker and becomes super tender in a matter of minutes. 

Pin this recipe for later!

Get the SLOW COOKER version of the recipe here

Jump to the recipe

Instant Pot Shredded Beef Street Tacos--small tortillas are piled with tender shredded seasoned beef, sour cream, tomatoes, cotija cheese and a squeeze of lime. The beef is made in an electric pressure cooker and becomes super tender in a matter of minutes. 

Instant Pot Shredded Beef Street Tacos

I love using the Instant Pot to make shredded beef of any kind. Chuck roast can become super tender in an hour in the Instant Pot. It is easily shreddable and makes a perfect filling for tacos, salads, tostados, burritos and more.

These Instant Pot shredded beef street tacos are just so perfect. Because they are so small you can eat one as a snack or make three for dinner. Yum! My whole family agreed that these tacos were tasty. We love using the uncooked tortillas found in the refrigerated section of your grocery store. You simply put them in a hot pan for about 30 seconds on each side to cook them. They make the whole taco experience so much better. And they aren’t really much more expensive than regular tortillas.

Pin this recipe for later!

Instant Pot Shredded Beef Street Tacos--small tortillas are piled with tender shredded seasoned beef, sour cream, tomatoes, cotija cheese and a squeeze of lime. The beef is made in an electric pressure cooker and becomes super tender in a matter of minutes. 

More recipes you’ll love…

Instant Pot Mississippi Roast

Instant Pot Korean Beef Tacos

Instant Pot Taco Soup

Pin this recipe for later!

Instant Pot Shredded Beef Street Tacos--small tortillas are piled with tender shredded seasoned beef, sour cream, tomatoes, cotija cheese and a squeeze of lime. The beef is made in an electric pressure cooker and becomes super tender in a matter of minutes. 

What Pressure Cooker Did You Use?

To make Instant Pot Shredded Beef Street Tacos I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Shredded Beef Street Tacos


★★★★★

5 from 6 reviews

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes (plus full natural pressure release)
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
Print Recipe
Pin Recipe

Description

Small tortillas are piled with tender shredded seasoned beef, sour cream, tomatoes, cotija cheese and a squeeze of lime. The beef is made in an electric pressure cooker and becomes super tender in a matter of minutes. 


Ingredients

Scale
  • 1 1/2 tsp dried oregano
  • 1 tsp cumin
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil
  • 2–3 pounds beef chuck roast, trimmed of excess fat and cut into 4 equal pieces
  • 1/2 cup freshly squeezed orange juice (I used 2 oranges)
  • 1/2 cup beef broth
  • 1 yellow onion, quartered
  • 4 garlic cloves, minced
  • Desired taco ingredients: small flour or corn tortillas (I used uncooked tortillas and cooked them in a skillet), tomatoes, cotija cheese, lime, diced tomatoes, lettuce, etc.

Instructions

  1. In a small bowl stir together the oregano, cumin, salt, pepper and olive oil. Rub this mixture equally over each of the 4 pieces of beef.
  2. Add orange juice, broth, onion and garlic into the Instant Pot. Nestle the beef into the pot.
  3. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 50 minutes on high pressure. For shredded beef I like to use a full natural pressure release. This means you let the pot sit there until the pin goes down. If you don’t have time for a full natural pressure release you can move the valve to venting after 15 minutes (the display will read L 0:15).
  4. Remove the lid and use tongs to place meat on a cutting board. Shred the meat. Salt and pepper the meat to taste.
  5. Serve the meat in tortillas with desired toppings.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Plan about 1/2 pound of beef per person. The roast shrinks down a lot.

This recipe is GLUTEN-FREE! Just check your broth to be sure it does not contain gluten. Serve on corn tortillas!

  • Category: Beef
  • Method: Instant Pot
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/4 of the recipe (using 2 pounds of meat)
  • Calories: 649
  • Sugar: 1 g
  • Sodium: 829 mg
  • Fat: 41 g
  • Carbohydrates: 2 g
  • Protein: 66 g

Keywords: beef, tacos

Did you make this recipe?

Tag @365dayscrockpot on Instagram

Send Me Free Recipes

Like this recipe for Instant Pot Shredded Beef Street Tacos? Get all my new recipes delivered to your email inbox by signing up below.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Pin this recipe for later!

Instant Pot Shredded Beef Street Tacos--small tortillas are piled with tender shredded seasoned beef, sour cream, tomatoes, cotija cheese and a squeeze of lime. The beef is made in an electric pressure cooker and becomes super tender in a matter of minutes. 

  • Pinterest
  • Facebook
  • Twitter
  • Pinterest
  • Facebook
  • Twitter

35 Comments Filed Under: All Recipes, Beef, Gluten Free, Instant Pot, Mexican, Summer Tagged With: 30-60 minutes

Recommendations

Comments

  1. Karin says

    September 15, 2021 at 9:14 am

    I’m looking forward to making this tonight. No need to sear the beef on sauté mode first, as I’ve seen in other shredded beef recipes?

    Reply
    • Karen says

      September 15, 2021 at 12:44 pm

      I didn’t! But you can if you want to add more flavor!

      Reply
  2. Amy says

    November 22, 2020 at 11:30 pm

    This is amazing…. My tweaks we’re to add slurry of corn starch and water to thicken broth a bit and adding 8oz of tomato paste before putting beef back in after shredding. Delicious

    ★★★★★

    Reply
    • Karen says

      November 23, 2020 at 11:48 am

      Good tip!

      Reply
  3. Dale says

    September 1, 2020 at 7:22 am

    Can this recipe (instant pot shredded beef tacos) and the one for instant pot chicken tacos be made and then frozen and then reheated in the oven a week or two later without drying out in the freezer?
    thanks in advance

    Reply
    • Karen says

      September 1, 2020 at 12:38 pm

      I bet that would work! I think the drying out would happen during reheating if you used the microwave. I would reheat slowly.

      Reply
  4. Sue K. says

    March 18, 2020 at 4:27 pm

    Hi Karen, I’ve made this numerous times and we love it. The store was out of chuck roast so I’m going to try pork butt. Would the cook time be the same? Thanks! Sue

    ★★★★★

    Reply
    • Karen says

      March 19, 2020 at 6:49 am

      It will be super close. I would keep the same cooking time.

      Reply
      • Sue says

        March 20, 2020 at 7:09 am

        Thanks for getting back to me! I’ll let you know how it turns out 😁

        Reply
      • sue says

        March 21, 2020 at 6:48 am

        Made it last night. Wow! It came out great!!! We actually preferred it with the pork! Another wonderful recipe to add to the repertoire.

        ★★★★★

        Reply
        • Karen says

          March 21, 2020 at 12:24 pm

          So great to hear this!

          Reply
  5. Sheila says

    April 30, 2019 at 8:06 am

    Karen do you have an IP recipes that are gluten and dairy free?

    Reply
    • Karen says

      April 30, 2019 at 8:14 am

      I don’t have recipes categorized as dairy free. But here are my gluten free recipes: https://www.365daysofcrockpot.com/recipes/?fwp_method=instant-pot&fwp_dietary_restrictions=gluten-free

      Reply
  6. Megan Dees says

    January 30, 2019 at 12:58 pm

    I happened to grab a top round roast…does it change anything in the recipe? I

    Reply
    • Karen says

      January 30, 2019 at 2:12 pm

      I’m sure it will be fine

      Reply
  7. Jessie says

    January 15, 2019 at 8:39 pm

    Hi! I’m looking forward to trying this recipe, I happen to have pre cut stewing beef already, would that work for this? What cook time would you recommend?
    Thanks!

    Reply
    • Karen says

      January 15, 2019 at 10:35 pm

      do you mean stew meat? yes that would work. It will be a little different texture. I would do 20 minutes with NPR

      Reply
      • Jessie says

        January 16, 2019 at 2:08 pm

        Yes, thanks for your reply! It is frozen, would I add a bit more time? I’m new to my instant pot and a little lost in terms of all the timings lol

        Reply
        • Karen says

          January 16, 2019 at 2:44 pm

          yep add 5 extra minutes

          Reply
  8. Greg Michel says

    December 11, 2018 at 11:28 am

    What makes these “street tacos”?

    ★★★★★

    Reply
    • Karen says

      December 17, 2018 at 3:55 pm

      The size of the tortillas. You can eat like 3 no problem compared to a larger soft flour tortilla or a crunchy taco shell.

      Reply
  9. Noreen Gamble says

    December 5, 2018 at 9:45 pm

    Absolutely delicious! I did add the zest of one of my oranges to the pot because I can’t stop myself lol

    ★★★★★

    Reply
    • Karen says

      December 6, 2018 at 10:35 am

      Sounds like a great idea!

      Reply
  10. Carrie says

    November 11, 2018 at 9:22 pm

    I’m new to using an Instapot – so excited to find your site! Quick question about cook times, as we are a family of 6 hefty eaters. 🙂 When I double a recipe, how does that change the cooking time? I’m looking specifically at this recipe and also your mac n cheese. Thanks!

    Reply
    • Karen says

      November 12, 2018 at 9:28 pm

      keep the cooking time the same!

      Reply
    • Susan says

      January 14, 2020 at 8:10 pm

      Hello,
      I made this recipe tonight and it came out tasting just like pot roast with little flavor. The meat was sitting in thin liquid of the juices. Is this how it is supposed to come out? Doesn’t look like your photo does, so maybe I did something wrong?

      Reply
      • Karen says

        January 14, 2020 at 8:48 pm

        I’m sorry that it didn’t turn out well for you. I shredded it up, tossed it in the juices, salted and peppered it and served it on tortillas. It was super yummy!

        Reply
  11. Joseph Castelan says

    September 10, 2018 at 6:08 pm

    I love the speed and end quality of the food. Keep the instant pot recipes coming . ThANK YOU!

    ★★★★★

    Reply
    • Karen says

      September 10, 2018 at 8:56 pm

      you’re welcome Joseph!!

      Reply
  12. Cristy says

    September 10, 2018 at 12:43 pm

    Hi! I have flank steak. Would that work?

    Reply
    • Karen says

      September 10, 2018 at 1:05 pm

      Hi Cristy, yes I believe it would work. I would use a 12 minute pressure cook time plus a 10 minute NPR. Let me know how it goes!

      Reply
      • Sarah says

        October 10, 2018 at 10:50 am

        Looking forward to making this recipe. A little confused though. I see 12 minutes pressure cook for flank steak and 50 minutes for chuck roast. Is that right?

        Reply
        • Karen says

          October 10, 2018 at 12:58 pm

          yes that’s right. Chuck takes a lot longer to cook than flank.

          Reply
          • MJG says

            November 21, 2019 at 4:29 pm

            I used only 1 lb. of top round roast. I cut the seasonings and liquids in half. Should I cut the cooking time in half, as well?

          • Karen says

            November 21, 2019 at 5:34 pm

            No I wouldn’t. Go by thickness not by weight. Is it a thin 1 pound or thick 1 pound?

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

Karen photo

Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

Stay In Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

Categories

Archives

Amazon Associates Disclosure

Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

365 Days of Slow Cooking © 2023 · Privacy Policy

MENU
  • Home
  • Filter
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • Healthy
  • Soups
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets