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.
Get the SLOW COOKER version of the recipe here
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.
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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
Instant Pot Shredded Beef Street Tacos
- Prep Time: 15 minutes
- Cook Time: 50 minutes (plus full natural pressure release)
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
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.
- 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.
- 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.
- Add orange juice, broth, onion and garlic into the Instant Pot. Nestle the beef into the pot.
- 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).
- Remove the lid and use tongs to place meat on a cutting board. Shred the meat. Salt and pepper the meat to taste.
- Serve the meat in tortillas with desired toppings.
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
- 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
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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?
I didn’t! But you can if you want to add more flavor!
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
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
I bet that would work! I think the drying out would happen during reheating if you used the microwave. I would reheat slowly.
Sue K. says
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
It will be super close. I would keep the same cooking time.
Thanks for getting back to me! I’ll let you know how it turns out 😁
Made it last night. Wow! It came out great!!! We actually preferred it with the pork! Another wonderful recipe to add to the repertoire.
So great to hear this!
Karen do you have an IP recipes that are gluten and dairy free?
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
Megan Dees says
I happened to grab a top round roast…does it change anything in the recipe? I
I’m sure it will be fine
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?
do you mean stew meat? yes that would work. It will be a little different texture. I would do 20 minutes with NPR
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
yep add 5 extra minutes
Greg Michel says
What makes these “street tacos”?
The size of the tortillas. You can eat like 3 no problem compared to a larger soft flour tortilla or a crunchy taco shell.
Noreen Gamble says
Absolutely delicious! I did add the zest of one of my oranges to the pot because I can’t stop myself lol
Sounds like a great idea!
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!
keep the cooking time the same!
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?
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!
Joseph Castelan says
I love the speed and end quality of the food. Keep the instant pot recipes coming . ThANK YOU!
you’re welcome Joseph!!
Hi! I have flank steak. Would that work?
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!
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?
yes that’s right. Chuck takes a lot longer to cook than flank.
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?
No I wouldn’t. Go by thickness not by weight. Is it a thin 1 pound or thick 1 pound?