Mexican style beef has never been easier than this Instant Pot Beef Mexicana ….bold South of the Border flavor right from the pressure cooker! It’s a perfect instant pot freezer meal too!
Boy oh boy, is this stuff good! Making spicy, chunky beef in the instant pot has totally changed my life…seriously. The most tender and juicy beef for tacos, nachos and burritos is now ready in only a few minutes. It’s magic – like I’ve stepped thru the looking glass and now see the world totally different.
To anyone who doesn’t spent hours every week making food for their families it might not seem like much, but it’s a game changer if you do. Can you tell how excited I am? If you crave Tex Mex food…you’re going to LOVE this easy recipe.
Speaking of Tex-Mex, you might want to also try our popular Easy Mexican Beef (skillet recipe) and our family favorite Oven Chicken Chimichangas!
HOW TO MAKE INSTANT POT BEEF MEXICANA
We are talking E-A-S-Y folks. Just prep, set and eat. That’s a WIN in my book!
Whip up the sauce ingredients using a blender…or food processor. A few pulses and it’s ready to go. It smells sooo good….get a spoon and taste it…I dare you!
Brown the beef using the Saute function of the Instant Pot. Pour in the oil, then wait until the instant pot reads HOT before adding the meat. It takes a little time to get all that juicy, heavenly beef browned, but so worth it. If you’re in a rush, you might be tempted to skip this step, but I (cough) don’t want you to miss out on ANY of the flavor!
Next, pour your zesty, homemade sauce over the meat. Set the Instant Pot to High Pressure and use the manual “+” sign to increase the time to 55 minutes. Be sure the vent is set to “Sealing”.
The instant pot takes 10 minutes or so to build up enough pressure to start the timer (the little pressure valve should pop up), then it’s 55 minutes after that to cook the meat. Let the instant pot naturally release the pressure for 5 minutes, then turn the vent to “venting” and release the rest of the steam. Carefully open the lid…there may still be a little steam in the instant pot:)
BEWARE – steam can cause burns, so protect your hand with a long silicone glove before releasing the steam, or do what I do…use long-handled tongs to turn the venting button.
Oh my…the beef is super tender, lovely and amazing. This recipe makes ALOT of beef, so you should have plenty for a second meal. Even with three men here stuffing their faces, we miraculously had leftovers. I gave up trying to freeze what was left after the outcry of protests not to take “their” meat from them. Good Lord…if it makes them happy they can have it tomorrow too!
IDEAS TO SERVE INSTANT POT BEEF MEXICANA
- Tortillas – spoon about 1/3 cup meat in a warm tortilla, top with lettuce leaves and cheese, roll up and eat. Serve pan juices on the side for dipping…yum!
- Taco Shells – spoon a few tablespoons of beef into warm shells, top with cheese, shredded lettuce, diced tomatoes and a dollop of sour cream. Drizzle pan juices over the top and start crunching!
- Nacho Chips – spread tortilla chips on oven-safe serving platter. Top with beef, shredded cheese and jalapeno slices. Place in microwave or under broiler to melt cheese. Top with diced tomatoes, sliced green onions, sour cream and drizzle with pan juices. It’s a crowd favorite!
- Burrito Bowl – add cooked rice to bottom of bowl. Top with beef, black beans, cheese, sour cream and pan juices. Sprinkle with cilantro, grab a fork and start shoveling.
FREEZER MEAL BEEF MEXICAN
If you love the convenience of freezer meals (and who doesn’t love CONVENIENCE?)…this recipe is for you. Here’s what you’ll do:
- Put the beef pieces in a large plastic freezer bag.
- Blend together the other ingredients. Pour over beef in the bag.
- Label. Seal bag and freeze for up to 3 months.
To Cook: Thaw in the refrigerator. Place contents of bag in the Instant Pot and cook according to recipe instructions below. DONE!
Instant Pot Beef Mexicana
Ingredients
- 1/2 cup low-sodium beef broth or water
- 4 cloves garlic
- 1 medium chipotle pepper in adobo sauce
- 1 small red onion peeled, chopped
- 1 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 2 pounds beef chuck roast cut into 1-inch chunks, fat trimmed
Instructions
- Into the bowl of food processor or blender, add broth, garlic, chipotle, onion, lime juice, chili powder, oregano, salt and pepper. Pulse until smooth, set aside.
- Press "Saute" setting on 6 or 8 quart Instant Pot. Add oil and wait until setting reads "HOT". Appliances may vary. Add beef chunks and sear, stirring about every minute until meat is browned on all sides. It takes about 10 minutes to brown. Press the "Cancel" button.
- Pour your blended sauce over the meat and toss until the beef is evenly coated. Close the lid and set the vent to "Sealing". Press "Pressure Cooker", then set to "High pressure". Use the "+/-" buttons to set cooking time to 55 minutes. *Allow about 10 minutes for Instant Pot to come up to pressure, then cooking time will start.
- When cooking time is completed, use a gloved hand or long tongs to carefully turn vent to "Venting" to allow steam to quick release. Vent until all team is released and the pressure valve has dropped.
- Remove the lid and use two forks to lightly shred the beef. Toss beef in pan juices. Serve warm.
- Beef can be refrigerated for up to 2 days or packed in freezer-safe container and stored for up to 3 months.
Chef Tips
Equipment Used
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
