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Home » Instant Pot Recipes » Instant Pot Beef Recipes

Instant Pot Beef Tacos With Chorizo & Chipotle

Published: Jan 14, 2019 · Modified: Jun 17, 2024 by Ann Fabrizio · This post may contain affiliate links · 2 Comments

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These shredded Instant Pot beef tacos are made with smoky chipotle chiles and Mexican chorizo for that unforgettable, rustic flavour. Perfect as a filling in tacos, wraps, salad bowls and between soft brioche buns. This guest recipe is from the Amazing Mexican Favorites with Your Instant Pot by Emily Sunwell-Vidaurri and Rudy Vidaurri.

Instant Pot Beef Tacos Recipe (With Shredded Meat)

We love making shredded beef and chicken using our Instant Pot because they can be used in so many ways, from tacos, wraps and burgers to salads and casserole fillings. We were excited to try this recipe from Amazing Mexican Favorites with Your Instant Pot by Emily Sunwell-Vidaurri and Rudy Vidaurri because it has a lovely twist in a form of Mexican chorizo (which adds extra richness and flavour) and the unmistakably smoky chipotle chiles. 

Cookbook Review Amazing Mexican Favorites with Your Instant Pot

Note from the author: One of Rudy’s (co-author) favourite things to do is pair meat with even more meat, so this one is dedicated to our meat-loving readers. Native to Puebla, Mexico, this dish combines generous bites of beef with the saltiness of Mexican chorizo in a smoky chipotle sauce. I hope you like my Instant Pot shredded beef tacos as much as we do.

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Instant Pot Shredded Beef Tacos

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Instant Pot Beef Tacos

These Instant Pot beef tacos are made with smoky chipotle chiles and Mexican chorizo for that unforgettable, rustic flavour. Perfect as a filling in tacos, wraps, salad bowls, and between soft brioche buns. This guest recipe is from Emily Sunwell-Vidaurri and Rudy Vidaurri.
Print Recipe Pin Recipe
Prep Time25 minutes mins
Cook Time1 hour hr 30 minutes mins
Servings: 7
Calories: 403kcal

Ingredients

  • 2 tablespoons butter or ghee, avocado oil
  • 2 lbs. beef chuck roast fat trimmed, cut into 4 pieces
  • 1 teaspoon sea salt divided
  • 1 lb. Mexican chorizo casing removed
  • 1 yellow onion peeled and sliced
  • 6 fresh garlic cloves minced
  • 1½ cups beef or chicken broth
  • 3 small tomatoes seeded and diced
  • 1 tablespoon honey or maple syrup
  • 3 dried chipotle chiles stemmed (remove seeds for less heat)
  • 1 teaspoon coriander seed powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin powder
  • Warmed tortillas gluten-free corn, grain-free, etc.
  • Optional toppings and fixings
  • Fresh cilantro lime wedges, fresh avocado, sour cream or Mexican crema, sliced radishes, crumbled cotija cheese and/or grated cheese like Monterey Jack, Cilantro Lime Rice (page 119 of the cookbook)

Instructions

  • Add the healthy fat of your choice to the Instant Pot and press “Sauté.” When the fat has melted, add two pieces of the chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat to a plate and set aside.
  • Add the remaining two pieces of chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat and add to the plate with the other browned meat. Add the chorizo and onion to the Instant Pot, sautéing for 3 minutes, stirring occasionally, then add the garlic and continue to sauté for 1 minute, stirring occasionally. Press the “Keep Warm/Cancel” button.
  • Put the broth, tomatoes, honey, chipotle chiles, coriander, oregano and cumin in a blender. Blend on low speed for a few seconds, just until combined.
  • Transfer the browned chuck roast to the Instant Pot and cover with the sauce from the blender. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Meat/Stew” button and set for 75 minutes.
  • When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam-release valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.
  • Transfer the chuck roast chunks to a large plate and shred the meat using the tines of two forks. Return the shredded meat to the Instant Pot, and stir to coat the meat in the sauce. Serve immediately in your favourite taco tortillas, or serve the meat in burritos, on top of nachos, on top of rice, in burrito bowls, etc. Garnish with the toppings of your choice.

Notes

Regular chorizo could be used in place of Mexican chorizo.
Spice level: hot
Nutrition information is calculated for beef only.

Nutrition

Calories: 403kcal | Carbohydrates: 9g | Protein: 32g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 670mg | Potassium: 555mg | Fiber: 2g | Sugar: 6g | Vitamin A: 881IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 4mg
CourseMain
CuisineMexican
KeywordChipotle, Dinner, Shredded beef, Tacos, Tex Mex
Made this recipe?Mention @instantpoteats or tag #instantpoteats!

SAVE INSTANT POT BEEF TACOS TO PINTEREST

Shredded Instant Pot Beef Tacos (Mexican Stye)

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Reader Interactions

Comments

  1. Jason

    May 17, 2021 at 2:03 am

    Super watery. Going to play with how to thicken it and salvage it.

    Reply
  2. Alexandra Barone

    January 22, 2019 at 9:58 pm

    These look so fabulous and the shredded beef is so easy to have ahead of time. It's one of my favorite IP recipes and the tacos just take it to the next level.

    Reply

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