Shredded Beef Cooker

If you’re hungry for bold, fall-apart tender beef that goes great in tacos, over your favorite burrito bowl, or piled onto rice, you’ll want to try this easy pressure cooker pulled beef. Just toss in chili spices and after a hands-off cook, you’ll have juicy meat that’s awesome for wrapping up in tortillas or spooning onto salads.

The first time I made this was for a crowd on game day with every topping we could dream up and everyone wanted to know how it was made before halftime. Now, it’s a regular for taco night—at least a couple times a month.

Unbeatable Ingredients

• Crushed tomatoes in puree: gives moisture and weight—grab brands that skip the added sugar
• Beef broth: adds the savory punch—use less salty if you can
• Salsa verde: brings tangy, zesty brightness—pick one with chunky tomatillos for realness
• Tortillas, sour cream, shredded cheddar, salsa, cilantro, guacamole: grab these assemble-your-own classics—soft tortillas and sharp cheddar always win
• Onion: sweetens and builds flavor—look for one that’s firm and the skin’s tight
• Vegetable oil: helps with that perfect sear—neutral oil for high heat works best
• Garlic: gives punchy depth—use fresh and plump for best results
• Salt and pepper: finish and balance, amp up all the other flavors
• Boneless beef chuck roast: plenty of marbling for softness—pick one with fat running through
• Ancho chili pepper powder: bumps up the heat a little, plus a hit of smokiness—fresh and bright color is what you want
• Chili powder: sets the smoky, warm base—go for a good name brand for flavor
• Jalapeño pepper (optional): a bit of spice—wear gloves and find the shinier, firmer ones
• Ground cumin: brings earthy, citrus hints—should smell slightly lemony and fresh

Simple Steps to Make It

Bring It All Together:

Drop the freshly shredded beef back into your pressure cooker and mix it with those tasty juices. Use tongs to fill your tortillas or bowls, then top however you like—bring out the sour cream, salsa, and cheese.

Pull Apart That Beef:

Move the beef out to a board or plate. Grab a couple forks and start shredding—it should come apart easily. Scoop off any extra fat that sits on top of the cooking liquid.

Release Pressure Naturally:

When it’s done cooking, let the pressure ease off naturally for ten minutes. That little wait keeps your beef so juicy. Afterward, finish releasing any leftover pressure carefully.

Let it Cook Under Pressure:

Seal everything up, close the pressure valve, and cook on high for forty minutes. This step melts down those tough bits so the meat’s super tender.

Add the Wet Stuff:

Pour in salsa verde, beef broth, and crushed tomatoes around the beef. Give it all a soft stir just to blend, making sure your beef stays low in the pot so it cooks right.

Layer on the Flavor:

Throw your chopped onions, jalapeños (if using), and garlic right on top of the beef for the best aromatics.

Sear the Beef First:

Crank your pressure cooker to sauté and heat the oil till it shimmers. Let each side of the seasoned beef get a nice, brown crust to seal in juices.

Cover the Beef in Spices:

Mix up salt, pepper, cumin, chili powder, and ancho chili powder. Rub it all over the beef, pressing it into every side for more flavor per bite.

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I love the moments when I use extra-great salsa verde—sometimes I even make my own if tomatillos are around. There was one summer we couldn’t stop eating it right from the bowl before it even made it into the tortillas. That’s how good it is.

Storing Leftovers

This beef stays good in your fridge up to four days in a tight-sealing container. To freeze, spread it on a sheet tray to cool, then pop it in bags for the freezer. Thaw overnight in the fridge and warm it back up gently with a splash of broth or salsa to add some moisture back in.

Easy Swaps

If you don’t have chuck roast, brisket or short ribs totally work and make things even richer. Want no heat? Swap out jalapeño for a sweet bell pepper. Any salsa verde goes, homemade or store-bought, just make sure it’s got a tangy kick.

How to Serve

Don’t just stick with tacos! Try this beef on baked sweet potatoes, scrambled into eggs, or loaded into a grain bowl with beans, radish, and avocado. Run them through your air fryer for crunchy taquitos or flautas. It’s a star over nachos or stuffed in a hearty sandwich too.

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Where It Comes From

This shredded beef is inspired by Mexican barbacoa and northern family-style beef traditions. Those versions simmer for hours in underground pits, but we’re getting those flavors quicker with pressure cooking. Salsa verde and a big hit of spices bring the homey, customizable feel of classic Mexican cooking.

Recipe FAQs

→ What’s the best way to make shredded beef tender in a pressure cooker?

Searing the beef beforehand boosts flavor, and letting it naturally release pressure helps it become soft and easy to shred.

→ What cut of beef shreds well?

Boneless chuck roast works wonderfully since it becomes soft and easy to pull apart after cooking.

→ Can I make this more or less spicy?

Adjust the amount of chili powder, or skip or add jalapeños to customize the heat level.

→ Any serving ideas for shredded beef?

Pack it into taquitos, roll it in flautas, or have it in tacos. You can also serve it over rice or even cauliflower rice.

→ What toppings go best with this beef?

Add cheese, salsa, sour cream, guacamole, or cilantro for an extra layer of flavor.