Go Back
+ servings
Mad Creations Keto Recipes
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
Recipe Category: Low Carb
Calories: 341kcal
Author: Megan Ellam
GO TO COLLECTIONS
Servings: 8 serves
Tap or hover over number to scale ingredients
Print Pin Save

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!