MORE KETO & LOW CARB MEXICAN RECIPES
But yes, mostly the food!
This Instant Pot Mexican Shredded Beef recipe has become a staple in our house. I make it at least once a month, but usually more.
I love to freeze it in single-serve portions to make easy omelets topped with my Salsa Fresca or Salsa Roja, burrito bowls made with my Copycat Chipotle Cilantro Lime Cauliflower Rice, or just for quick tacos with my Homemade Keto Tortillas (newer recipe with almond flour and less egg coming soon).
If you don’t want to take the time to make your tortillas (although I HIGHLY suggest you do) you can grab Mama Lupe’s tortillas on Amazon. They are a bit pricey, but lower in carbs and way tastier than the other low carb versions for tacos I have found. If you are looking for burrito-sized tortillas I suggest La Tortilla Factory’s Low Carb Burrito Sized Tortillas.
They aren’t for people that are strict keto, or gluten-free, but if you do lazy/dirty keto they are right up your alley.
Anywho, back to this shredded beef.
Before the Mr and I got together, he was a ground beef taco and enchilada kinda guy. I thought it was a bit weird because, coming from So Cal, ground beef in enchiladas was just eewwwww.
When I asked him why he said it was because all of the Mexican food he had eaten with shredded beef was stringy, chewy, and dry. Which put me on a mission to make shredded beef enchiladas for him that he would not only like, but request.
Folks, I can proudly tell you that this recipe did just that!
So, not only is this recipe keto approved, it is hubby approved too!!
I love it when it works out that way😊
INGREDIENTS NEEDED TO MAKE KETO INSTANT POT MEXICAN SHREDDED BEEF
Remove the chuck roast from the refrigerator. Pat dry and season it with salt and pepper. Place the roast on a plate or cutting board and allow it to come to room temperature, about an hour.
Turn your Instant Pot to saute and, once it comes to temperature, add 2 tablespoons of olive oil or avocado oil.
Sear the chuck roast for 3 to 4 minutes on all sides.
Sprinkle in the seasoning blend and add the broth (or water), lime zest, and lime juice.
Lock the lid into place and make sure the steam release valve is turned to the sealed position.
Press the pressure cook button, or manual button, and set the timer for 60 minutes.
FAQS ABOUT KETO INSTANT POT MEXICAN SHREDDED BEEF
Last thoughts about Keto Instant Pot Mexican Shredded Beef
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Instant Pot Mexican Shredded Beef Recipe
- Remove the chuck roast from the refrigerator. Pat dry and season it with salt and pepper. Place the roast on a plate or cutting board and allow it to come to room temperature, about an hour.
- Turn your Instant Pot to saute and, once it comes to temperature, add 2 tablespoons of olive oil or avocado oil.
- Sear the chuck roast for 3 to 4 minutes on all sides.
- Sprinkle in the seasoning blend and add the broth (or water), lime zest, and lime juice.
- Lock the lid into place and make sure the steam release valve is turned to the sealed position.
- Press the pressure cook button, or manual button, and set the timer for 60 minutes.
- When the cook is done allow the pressure to naturally release for 10 minutes, then turn the steam release valve to vent to release the remaining pressure.
- Carefully remove the roast to a cutting board and shred the meat with these shredders, or two forks.
- Turn the Instant Pot to saute and, once the remaining broth comes to a boil, sprinkle in the xanthan gum and whisk well. Continue to whisk until the broth gets to your desired thickness.
- Turn off the Instant Pot and add the shredded beef back into the pot, stir to combine with the thickened broth.
Sat. Fat (grams)
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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