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This amazing Keto Instant Pot Mexican Shredded Beef (barbacoa) is gluten-free, keto, and paleo. It's delicious in burrito bowls, salads, and so much more. Tender and full of flavor, taco night has never been easier, or tastier!
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With Cinco de Mayo coming up I had to post this Keto Instant Pot Mexican Shredded Beef Recipe!
Growing up in Southern California, Cinco de Mayo was a big deal. I mean HUGE! The celebrations, the food, the fun, I loved it all.
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 Keto Mexican shredded beef.
Before the Mr and I got together, he was a ground beef only 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 Instant Pot Mexican Shredded Beef 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.
These are the ingredients necessary to make Keto Instant Pot Shredded Beef.
- Boneless chuck roast
- Pink sea salt
- Fresh cracked black pepper
- Mexican seasoning blend
- Beef bone broth
- Xanthan gum
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
This is a basic breakdown of the steps involved in making Keto Instant Pot Shredded Beef. You will find the full directions in the recipe card at the bottom of the post.
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.
Shred the beef with meat claws or two forks.
Combine the shredded beef with the sauce.
Store any leftover Keto Mexican Shredded Beef in an airtight container in the refrigerator for up to4 days.
This Keto Instant Pot Mexican Shredded Beef freezes beautifully for up to 4 months.
Make sure to store any leftover Mexican Shredded Beef in the juices from the pot to ensure that it stays moist and tender.
FAQ about Keto Instant Pot Mexican Shredded Beef
I like using chuck roast because it is cheaper and usually has a good amount of fat which equals flavor. But Beef Roast, Rump Roast, Eye Round Roast, Stew Meat, or Chuck Shoulder would work.
Yes, just swap out the beef roast for boneless skinless chicken thighs and the beef bone broth for chicken bone broth. Your cooking time would be about 12 to 15 minutes for 12 (3 pounds) thighs.
I freeze mine for up to 64 months. Make sure to add the sauce to the container. If using freezer bags, lay them on the counter and squeeze as much of the air out as possible before freezing.
More Keto & Low Carb Mexican Inspired Recipes
- Creamy Keto Green Chile Chicken Enchiladas
- Keto Pork Pozole Verde (Slow Cooker and Instant Pot)
- Cilantro Lime Crema
- Mexican Chocolate Avocado Ice Cream
- Keto Empanadas
- Keto Jalapeño Popper Taquitos with Bacon
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.
- 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.
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- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
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