Instant Pot Tender Salsa Beef—a super easy 5 ingredient and 5 minute prep recipe. A Mexican twist on comfort food.
Related: SLOW COOKER Tender Salsa Beef recipe
Instant Pot Tender Salsa Beef
Greg found a version of this recipe on Taste of Home and suggested that it would be a good one to make in the Instant Pot. He was right, it is a perfect fit for the Instant Pot. The meat is pressure cooked until tender and then shredded and served with the tasty juices. The first time I made this we ate it in tacos and the second time I made it we ate it over rice. Both were so good!
For this recipe you can use a chuck roast, chuck steaks or beef stew meat. They’ll have different cooking times but all will be tasty! You can even cook your meat from frozen. That’s what I did! I love that you can cook frozen meat in the Instant Pot.
Make this dump and go, easy 5-ingredient dinner soon!
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What Pressure Cooker Did You Use?
To make Instant Pot Tender Salsa Beef 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.
Want more tried and true Instant Pot recipes?
The 365 Days of Slow and Pressure Cooking website has 3-4 new Instant Pot recipes a week! If you sign up for my emails (fill out the gray form below) you’ll receive an email each time something new is on the site. You can also join the 365 Days of Instant Pot Recipes Facebook group which is run by my husband Greg and myself. If you’re a visual learner consider subscribing to my YouTube channel where I share Instant Pot stuff with you weekly.
- ½ cup water or beef broth
- 2 pounds beef chuck roast, beef chuck steaks or beef stew meat
- 1 ½ cups picante sauce (I use mild)
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- Green onions for garnish, optional
- Add water or broth to the Instant Pot. Add beef into the pot. Pour picante sauce on top of the beef. Add in the brown sugar, soy sauce and garlic.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes per inch of thickness of the meat. For stew meat use 20 minutes. If you use a roast that is 3 inches thick then you’d set the time to 60 minutes. Allow time for a full natural pressure release or at least 20 minute natural pressure release. Remove the lid.
- Remove the meat and shred on a platter. Drizzle some of the juices from the Instant Pot over the meat.
There are lots of ways you can eat this meat. Plain, with baked potatoes or mashed potatoes, over salad, in tacos, over rice, etc.
If your meat is frozen add 10 extra minutes of pressure cooking time.
- Category: Beef
- Method: Instant Pot
*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.