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Instant Pot Shredded Beef Street Tacos

  • 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


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
  • 23 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.


  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.


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