Easy Shredded Beef Tacos in the Instant Pot

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Tender and juicy shredded beef, enchilada sauce, and the Instant Pot makes perfect tacos every time. Serve in a warm tortilla and add on your favorite toppings.

I think I have the pickiest eaters on the planet, and I don't know where they get it. My husband and I have adventurous palates, but our kids will eat painfully few meals: tacos, mac and cheese, burgers, sometimes grilled chicken, sometimes not. Pizza of course. There are a few other things that I'm probably forgetting, but there isn't much on their list.

Anyway, we get tired of the plain old ground beef tacos, but since tacos are something our girls will eat, we have them pretty regularly. This particular shredded beef taco recipe is super easy to prepare and reheats really nicely, so it's easy to make on a Sunday and eat a couple of times during the week. It starts with a 3 pound rump roast, so there will be plenty for leftovers.

One of the best things about this particular recipe is that it's so easy. All you do is dump everything in the Instant Pot and turn it on. You don't have to sauté the meat ahead of time (though you certainly could if you're so inclined). Our kids won't eat anything with onions, so there aren't any in the recipe, but if you are going to sauté the meat, it would be awesome to throw some chopped onions and garlic in there with the browning beef. Just a thought.

How to make easy shredded beef tacos in your Instant Pot

This recipe is so easy! All you have to do is dump everything together, turn on the Instant Pot, and forget about it for an hour and a half! Dinner will be ready before you know it.

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1. Make a batch of homemade enchilada sauce. You could use canned, but the homemade version tastes so much better and only takes 10 minutes to prepare, so why not? Plus, you can adjust the spice in the sauce to your family's tastes rather than just having to take what's in the canned stuff.
2. Mix up 2 teaspoons of Better than Bouillon beef flavor with ½ cup of water.
3. Add a 3 pound boneless rump roast to your Instant Pot.
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4. Pour 16 oz of enchilada sauce and the bouillon water mixture over the beef.
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5. Use the High or Meat setting on your Instant Pot to cook the beef for 90 minutes, then do a natural release for 10 minutes. After that, quick release the rest and open the pot.
6. Shred the beef with two forks. This can be done right in the pot or on a cutting board or platter. I do it in the pot so as not to dirty an extra dish.
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7. Use the shredded beef to make tacos using your favorite toppings. Mine are cheese, cilantro, sour cream, and avocado but you could also use salsa, tomatoes, lettuce, or whatever you like. You can also drizzle enchilada sauce over the tacos.
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Check out some of my other Instant Pot recipes while you're here:

• Coconut Chicken Curry in the Instant Pot
• Mongolian Chicken in the Instant Pot
• The Best Instant Pot Sloppy Joes Recipe
• Very Best Pot Roast Ever (Instant Pot Recipe)
• Sweet Balsamic Pork Roast in the Instant Pot

And try these other delicious beef recipes too!

• Mongolian Beef in the Instant Pot
• Jamaican Meat Pies AKA Jamaican Beef Patties
• Low Carb Beef, Cheddar, and Chive Meatballs
• Beef BBQ Biscuit Cups Recipe
• Beef and Green Beans | A Quick and Easy Weeknight Recipe
• Baked Spaghetti Squash Casserole with Ground Beef, Tomatoes, and Cheese

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Easy Smothered Beef Fajitas in the Instant Pot

Tender and juicy shredded beef, enchilada sauce, and the Instant Pot makes perfect tacos every time. Serve in a warm tortilla and add on your favorite toppings.

5 from 6 votes

Print Recipe Pin Recipe

Cook Time 10 mins

Total Time 1 hr 50 mins

Course Main Course, Main Dish

Cuisine Mexican

Servings 12 people

Ingredients

  

1x2x3x

• 3 pounds boneless beef rump roast
• 16 oz enchilada sauce divided, see Quick Enchilada Sauce recipe on this site
• 2 teaspoons Better than Bouillon Beef Flavor
• ½ cup water
• 24 flour tortillas fajita-size
• Cheddar cheese shredded
• Greek yogurt or sour cream
• cilantro snipped
• avocado sliced or chopped

Instructions

 

• Add beef, 1 cup enchilada sauce, bouillon, and water to the Instant Pot. Press manual and cook for 90 minutes. Natural release the pressure for 10 minutes, then quick release to finish.
  
• Shred beef with two forks.
  
• To serve, fill up tortilla with beef, drizzle with reserved enchilada sauce, and top with cilantro, cheese, sour cream, and avocado.
  

Notes

If you don't already have an Instant Pot, I recommend the 6 quart model for a family of 4 people. It's big enough for leftovers.

Also, you will need enchilada sauce and Better than Bouillon for this recipe. You could of course use enchilada sauce from a can, but it is simple and easy to make your own, and it takes only about ten minutes. I highly recommend making it as then you can adjust the spices to your taste. Here's my recipe for homemade enchilada sauce.

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