Tender, flavorful, and juicy these pressure cooked Mexican Shredded Beef Tacos are a great way to have a delicious Mexican inspired meal without spending the extra money at a restaurant.
I know I’ve said it before, but I will say it again…I love mexican food! The only thing I dislike about it is when I would spend a fortune getting it at a restaurant. It was crucial that I learned to make it at home from scratch. Not only do I save a ton of money cooking it at home, but I get to choose what goes in it. I get to pick the quality of beef, the vegetables from the garden, and the corn tortillas with the least ingredients. I get to shred cheese and cook the most delicious mexican rice to go on the side! It certainly is a blessing to realize that making it at home is the best choice.
How to pressure cook beef
Pressure cooking without an instant pot seems to be a long lost skill. I am determined to bring it back! Pressure cooking without an instant pot is easy, especially if you have a time chart to show you the correct cooking times.
Here are the steps we will take to make these Mexican Shredded Beef Tacos:
- Season your beef – Season your beef generously with chili powder, cumin, garlic powder, salt, and pepper.
- Heat your pan and add oil – Coat the bottom of your pressure cooker pan with oil (I used tallow) and heat to medium heat.
- Sear your meat – Once the oil is melted and heated, sear your meat on every side until each side has a nice crust on it.
- Add the rest of the ingredients – Now it’s time to add the can of tomatoes, chopped vegetables, and chicken broth.
- Cover and cook – Latch your pressure cooker lid correctly according to instructions. Lower the temperature to medium low. This could vary depending on the stove you have. {My medium is more like a high on different burners.} We want to keep in mind that the food inside can burn when we have the temperature too high. Allow pressure to build up until the weight begins to rock and hiss. Then start your timer for 40 minutes.
- Pressure release – Once the beef is done cooking turn the burner off and allow the pressure cooker to release on its own. Do not remove the weight as this can cause the spout to spew burning hot liquid everywhere! Do not use the quick release method, because this can cause your meat to be tough.
- Take the beef out and shred – Take the beef out and begin to shed it. Serve with hot corn tortillas, or make burritos with flour tortillas!
Can I use different cuts of meat for these shredded beef tacos?
Yes, you absolutely can use a different type of beef roast for this recipe! Just be sure to check your time chart to ensure that you don’t end up with a dry roast.
Can I use a different type of meat for this recipe?
Yes! Again, refer to your time chart to get correct cooking times. You could use this recipe for chicken and pork.
More Delicious Recipes!
Jesus said to him “You shall love the Lord your God with all your heart, with all you soul, with all your mind. This is the first and great commandment. And the second is like it: You shall love your neighbor as yourself.” Matthew 22:37 – 39 NKJV
Mexican Shredded Beef Tacos – Pressure Cooker Recipe
Ingredients
- 1 3 to 4 pound brisket
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 can fire roasted tomatoes
- 2 cups beef broth or liquid of choice
- 1 onion chopped
- 1 pepper chopped
- 1 tbsp oil for frying beef
Instructions
- Season your beef generously with chili powder, cumin, garlic powder, salt, and pepper.
- Coat the bottom of your pressure cooker pan with oil (I used tallow) and heat to medium heat.
- Once the oil is melted and heated, sear your meat on every side until each side has a nice crust on it.
- Next add the can of tomatoes, chopped vegetables, and beef broth.
- Latch your pressure cooker lid correctly according to instructions. Lower the temperature to medium low. This could vary depending on the stove you have. {My medium is more like a high on different burners.} We want to keep in mind that the food inside can burn when we have the temperature too high. Allow pressure to build up until the weight begins to rock and hiss. Then start your timer for 40 minutes.
- Once the beef is done cooking and the 40 minutes are up turn the burner off and allow the pressure cooker to release on its own. Do not remove the weight as this can cause the spout to spew burning hot liquid everywhere! Do not use the quick release method, because this can cause your meat to be tough.
- Take the beef out and begin to shed it. Serve with hot corn tortillas, or make burritos with flour tortillas!
This looks so good! I am going to put it on my meal plan for next week. I love beef tacos.