If you own an Instant Pot or another electric pressure cooker, this Instant Pot Shredded Taco Beef is a must-try. Using flank steak, olive oil, onions, and a few pantry spices, this method produces tender, flavorful shredded beef in under an hour of active time. The meat becomes juicy and easily pulled apart for tacos, taco salads, nachos, stuffed peppers, or a quick meal prep option for the week. The recipe below keeps things simple while delivering bold taste with salsa verde, cumin, and a touch of tomato paste. It’s an ideal protein for family dinners, meal prep, or entertaining when you need a reliable, crowd-pleasing option.
This version focuses on making the most of the Instant Pot: searing first to build flavor, then pressure cooking to break down the flank steak until it shreds effortlessly. The shredded beef soaks up the cooking liquid, which concentrates the flavors and keeps the meat moist. If you prefer less heat, skip the cayenne; for more kick, add extra chili powder or a few dashes of hot sauce to the finished meat. Below the recipe you’ll find simple serving ideas, storage tips, and small variations to adapt the dish to your tastes and pantry.
- 2 lb. flank steak
- 1 tbsp. olive oil
- 1 white or yellow onion, sliced
- 2 cloves garlic, smashed
- salt and pepper, to taste
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/4 cup salsa verde
- 1/4 cup chicken broth
- 1 tbsp. tomato paste
- 1/8 tsp. cayenne pepper (optional for spicy!)
- Select the “Sauté” function on your Instant Pot to preheat the inner pot.
- Add the olive oil. Once shimmering, add the sliced onion and season lightly with salt and pepper. Sauté until the onion softens and becomes translucent, about 5 minutes.
- Stir in the smashed garlic. Cut the flank steak into manageable pieces (about 6-inch chunks) and season each piece generously with salt and pepper.
- Keeping the pot on “Sauté,” add the steak pieces and brown on each side to develop a good sear, about 2–3 minutes per side. Browning builds flavor but does not need to be perfect.
- Pour in the salsa verde and chicken broth, then add the chili powder, ground cumin, and tomato paste. Use tongs to combine the seasoning and distribute the sauce evenly around the meat.
- Press the “Cancel/Keep Warm” button to stop the sauté function.
- Close and seal the lid. Press the “Manual” or “Pressure Cook” button and set the cooker to high pressure for 45 minutes.
- When the cook time completes, carefully move the valve from “Sealing” to “Venting” for a quick release of pressure.
- When the pressure is fully released and it’s safe to open, transfer the meat to a cutting board with tongs. Using two forks, shred the beef. Remove excess liquid from the Instant Pot, leaving about 1/4 cup behind. Return the shredded meat to the pot and toss it in the reserved liquid so the flavors absorb evenly.
- Serve immediately in taco salads, tacos, nachos, stuffed peppers, or any other favorite preparation. Enjoy!
- For a crockpot: Combine all ingredients in a slow cooker and cook on high for 4–6 hours or on low for 8–10 hours.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The meat also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently in a skillet over medium-low heat with a splash of broth or water to prevent drying, or reheat in the microwave covered for short intervals, stirring in between.
- Variations: Swap salsa verde for red salsa or enchilada sauce for a different flavor profile. Use beef broth instead of chicken broth for a deeper beefy flavor. Adjust spices to taste.
Serving suggestions: build a taco salad using crisp romaine, shredded cheese, cherry tomatoes, avocado, and a dollop of sour cream or Greek yogurt. For low-carb options, serve the shredded beef in lettuce cups or over roasted vegetables. For family-friendly meals, spoon the beef into warm tortillas and top with queso fresco and cilantro. Leftover shredded beef makes great breakfast burritos or a quick filling for quesadillas and baked potatoes. With minimal prep and straightforward steps, this Instant Pot flank steak taco beef is a versatile, flavor-packed recipe to keep in your regular rotation.