Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Servings: 6



2 lbs beef chuck roast, cut into chunks

1 onion, diced

4 cloves of garlic, minced

1 tablespoon chipotle chili powder

1 tablespoon cumin powder

1 tablespoon dried oregano

1 chipotle pepper in adobo sauce, minced

1 can (14.5 oz) diced tomatoes

1 cup beef broth

1 tablespoon vegetable oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)



Set the Instant Pot to “Sauté” mode and heat the vegetable oil. Add the diced onion and minced garlic to the Instant Pot. Sauté for 2-3 minutes until fragrant. In the same pot, add the beef chunks and cook until browned on all sides.

Stir in the chipotle chili powder, cumin powder, dried oregano, and minced chipotle pepper. Pour in the diced tomatoes (with liquid) and beef broth. Stir well to combine. Close the Instant Pot lid and set the pressure valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the Cook Time to 60 minutes.

Once the cooking cycle is complete, allow a natural release for 10 minutes, then do a quick release to release any remaining pressure.

Carefully open the Instant Pot lid and shred the beef using two forks directly in the pot. Season with salt and pepper to taste and garnish with fresh chopped cilantro before serving.


Nutritional Stats:

5g carbs

21g fat

60g protein

1g fiber