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Instant Pot Mexican Shredded Beef – Keto (1g net Carbs)

Easy Instant Pot Mexican Shredded Beef is fork tender and delicious. Only 1g net carbs/serve this will be your favourite low carb easy dinner this winter.

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Everyone needs a winner Instant Pot Mexican Shredded Beef recipe in my opinion.

Being a massive Mexican cuisine fan I thought it was about time I released my keto shredded beef recipe.

This recipe is so easy! I have provided several methods to make it.

Even if you do not have an Instant Pot you can still make it easily at home.

Pinterest banner with multiple pictures of shredded beef

Instant Pot Mexican Shredded Beef Ingredients

Nearly all the ingredients can be sourced at the local supermarket.

I have added a guajillo chilli to this recipe to add authenticity. However, I have given some alternatives to those of you want convenience.

Here is everything you need to make my Instant Pot Mexican Shredded Beef.

Instant Pot Mexican Shredded Beef ingredients

How to make Mexican Shredded Beef

To make this keto shredded beef recipe I have been so kind in providing three methods.

Where I can I do like to provide our readers with various methods of all our recipes.

So for those of you who want keto Thermomix recipes you will find them here. If you want keto Instant Pot recipes I am trying my best to get them out to you. And, if you want a conventional stove top or slow cook method we got you covered for our shredded beef recipe.

bowl of Mexican meat

how to cook shredded beef in the instant pot

Using an Instant Pot for Mexican shredded beef is totally my preferred method. Almost a set and forget until it’s ready kind of dish.

Here is all you need to do to make the best keto shredded meat you will ever taste.

  • In a small bowl combine cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste. Reserve.
  • Set Instant Pot to Sauté. Add oil to pot and heat. Place one piece of the brisket into the pot and brown turning every few minutes. Remove from pot and do the same with remaining brisket.
  • Add all ingredients into pot. Seal the valve and set to Pressure Cook/High/60 minutes. When the brisket has finished cooking allow to naturally release the pressure.
  • If the beef is not deliciously tender then reseal and cook for a further 10-15 minutes. The time allowed in this recipe should result in a fork tender shredded beef but it really can depend on the quality and age of the beef.
  • Any excess sauce can be reduced if needed, by just setting to Sauté and cook until reduced.
  • Shred beef with two forks and serve as preferred.
tortilla cone filled with meat

Mexican Shredded beef Thermomix

Slow cooking in the Thermomix can depend on the model and as above the quality of the beef used.

Here is your guidelines for a fork tender shredded beef recipe in the Thermomix.

  • Place cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste into mixer bowl. Mix 4 sec/speed 5.
  • Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1.
  • Heat olive oil in a large crockpot. Cut brisket into 5cm cubes. Fry the brisket in batches in the hot oil until brown turning every few minutes.
  • Add brisket and remaining ingredients to mixer bowl and cook 80 min/100°C/reverse/stir/simmering basket on top. Check if beef is fork tender and extend cooking time as needed. Shred beef with two forks and serve as preferred.
  • ALTERNATIVE for TM6 – Slow Cook/8 hrs/95°C. Check if beef is fork tender and extend cooking time as needed. Shred beef with two forks and serve as preferred.
bowl with Instant Pot Mexican Shredded Beef on a wool napkin with avocado and capsicum and chillies

slow cooked Mexican shredded beef

Lastly, this method is for those of you without all the appliances or want to slow cook it.

  • In a small bowl combine cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste. Reserve.
  • Heat olive oil in a large crockpot. Place one piece of the brisket into the pot and brown turning every few minutes. Remove from pot and do the same with remaining brisket.
  • Preheat oven to to 160°C (320F).
  • Add all ingredients into crockpot and cover with the lid. Cook slow in the oven for 4-5 hours or until beef is fork tender. For a slow cooker shredded beef, set on low and cook 7-9 hours.
  • Shred beef with two forks and serve as preferred.
Instant Pot Mexican Shredded Beef on a tortilla

what to serve it with

I love to make this recipe as is just for the two of us. It provides with loads of meat that can be added to pies, salads, keto pastries or keto soup recipes.

Personally my new fave is served with our new Soft Keto Wraps (soon to be available for retail). But to be honest you can enjoy these with the below so with just a few tweaks.

  1. Keto Cauliflower Wraps – a great keto beef enchiladas recipe is always a winner. Spoon some of the Mexican Shredded Beef into a Cauliflower Wrap. Roll up and add a couple of tablespoons of Best Ever Enchilada sauce and a sprinkle of cheese. Bake at 180°C for 15-20 minutes or until cheese in bubbly. Serve with Guacamole and sour cream.
  2. Crispy Keto Waffles – Serve shredded beef on top of our crispy waffles and a good dollop of Chili Con Queso Dip. Yum!
beef enchiladas

tools to use

Instant Pot – a fabulous all in one cooker. Sauté, slow cook, pressure cook, make your own yoghurt and more. The Instant Pot is so amazing for the low carb lifestyle. We have many Instant Pot recipes to help get you started. Try our Pea and Ham Keto Soup, Chicken and Vegetable Soup, or Mexican Shredded Chicken Recipe.

Thermomix – a Thermomix replaces so many appliances and tools in the kitchen. It can weigh, chop, mix, knead, cook, steam, sauté, slow cook and so much more. I am a big fan and so are millions of others across the globe. You can find loads more keto Thermomix recipes on our website and also in our 30+ keto cookbooks in our online store.

Foodie Ninja – A Ninja Foodie is another great alternative to the Instant Pot. Covering many of the same features but also has an air-fryer component. Use the links provided to check out both the Instant Pot or Ninja if you are looking to add a great appliance to help save you time. Plus they are both fantastic for those of following a keto lifestyle.

Instant Pot appliance

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brown bowl filled with shredded beef

Instant Pot Mexican Shredded Beef

While called and Instant Pot Mexican Shredded Beef we have also included both a conventional method as well as a Thermomix Mexican Shredded Beef recipe. This dish is deliciously flavoured, fragrant and so versatile.
5 from 4 votes
Prep Time: 25 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 55 mins
Course: Lunch and Dinner
Cuisine: American, Australian Keto, Mexican
Keyword: Instant Pot Keto Shredded Beef, Instant Pot Mexican Shredded Beef, Slow Cooker Mexican Shredded Beef, Thermomix Mexican Shredded Beef
Recipe Category: Low Carb
Calories: 341kcal
Author: Megan Mad Creations Hub
Servings: 8 serves
Tap or hover over number to scale ingredients
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Ingredients

Instructions

INSTANT POT METHOD

  • In a small bowl combine cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste. Reserve.
  • Set Instant Pot to Sauté. Add oil to pot and heat. Place one piece of the brisket into the pot and brown turning every few minutes. Remove from pot and do the same with remaining brisket.
  • Add all ingredients into pot. Seal the valve and set to Pressure Cook/High/60 minutes. When the brisket has finished cooking allow to naturally release the pressure.
  • Shred beef with two forks and serve as preferred.

CONVENTIONAL METHOD

  • In a small bowl combine cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste. Reserve.
  • Heat olive oil in a large crockpot. Place one piece of the brisket into the pot and brown turning every few minutes. Remove from pot and do the same with remaining brisket.
  • Preheat oven to to 160°C (320F).
  • Add all ingredients into crockpot and cover with the lid. Cook slow in the oven for 4-5 hours or until beef is fork tender.
  • Shred beef with two forks and serve as preferred.

THERMOMIX METHOD

  • Place cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste into mixer bowl. Mix 4 sec/speed 5.
  • Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1.
  • Heat olive oil in a large crockpot. Cut brisket into 5cm cubes. Fry the brisket in batches in the hot oil until brown turning every few minutes.
  • Add brisket and remaining ingredients to mixer bowl and cook 80 min/100°C/reverse/stir/simmering basket on top. Check if beef is fork tender and extend cooking time as needed. Shred beef with two forks and serve as preferred.
  • ALTERNATIVE for TM6 – Slow Cook/8 hrs/95°C. Check if beef is fork tender and extend cooking time as needed. Shred beef with two forks and serve as preferred.

Notes

  1. Ground chipotle powder can be found in Coles and Woolworths supermarkets. It is made from smoked and dried jalapeños and is not spicy, but moreso smokey in flavour.
  2. For a very convenient beef bone broth I like to have a jar of Marrow and Meadow bone broth “paste” in the fridge. Simple add water to a spoonful to make the broth needed for any recipe.
  3. Dried guajillo chillies are a true authentic Mexican chilli available from Mexican Food suppliers, or specialty stores Use a guajillo, mulato or dried chipotle chilli in this recipe.
  4. Depending on beef cut and quality cooking times may need to be extended. Check that beef is tender and shreds easily or continue to cook until the meat breaks down.
  5. When the meat has softened if you have excess sauce turn up the heat (if preferred) to thicken and reduce the sauce down. This is also where you should taste the broth and see if any additional seasoning or spice is needed.

Nutrition

Serving: 1serve | Calories: 341kcal | Carbohydrates: 2g | Protein: 41g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 568mg | Potassium: 682mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 4mg | Magnesium: 47mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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