Juicy, rich and flavorful, this Paleo, Whole30 + Keto Mexican shredded beef is easy to make in an Instant Pot or slow cooker. Perfect for meal prep too!
romaine lettuceor sub Siete Tortillas or other sturdy lettuce
cilantro
avocado
lime wedges
Instructions
For the Instant Pot:
Prepare seasoning mix by combining all seasonings in a bowl and mixing well.
Cut beef into large cubes, about 2x2 inches, and set aside. Prep onion and garlic as noted.
Season beef cubes with seasoning mix. Toss to coat and get the seasoning mixture all over the beef cubes. (See recipe notes for tips).
Press the sauté button on the instant pot and add ghee. Once hot, add in just enough beef cubes to cover the bottom of the pot and brown the beef on all sides, about 2-3 minutes per side. Remove pieces and repeat with remaining beef. (See recipe notes for tips).
Press cancel on the instant pot once all the beef is browned. Add all of the beef back into the instant pot.
Add onion, garlic, orange juice, lime juice, cumin, vinegar, green chiles, and tomatoes to the instant pot. Mix with a wooden spoon and scrape up the cooked bits from the bottom of the pot if you can.
Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" buttoand set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
Manually release any remaining pressure and remove the lid. Shred the beef with two forks.
Serve beef in bowls over greens, in lettuce wedges or in tortillas with your favorite toppings.
For the slow cooker:
Follow steps 1-3 above.
Heat a large skillet over medium heat and add ghee. Once hot, add in just enough beef cubes to cover the bottom of the skillet and brown the beef on all sides, about 2-3 minutes per side. Remove pieces and transfer beef to the slow cooker. Repeat with any remaining beef cubes.
Add onion, garlic, orange juice, lime juice, cumin, vinegar, green chiles, and tomatoes to the slow cooker. Cook on low for 8-10 hours. Once the beef is finished, shred it in the slow cooker with two forks and mix it with all the juices. Serve as noted above.
Optional step (for crispy shredded mexican beef):
Set your oven to broil.
After shredding the beef, use a slotted spoon to remove the beef and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the beef in the sheet pan.
Place in the oven to broil for 6-8 minutes, until the beef begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
Alternatively, you can simply transfer some of the beef to a skillet over medium heat and cook it until it's crispy, stirring occasionally. This method is easiest if you are re-heating the leftovers from the fridge.
Notes
NOTE 1: If you want to prep the meat and rub in advance, you can coat the meat in the rub and cover and refrigerate it overnight. NOTE 2: To expedite the browning of the beef, you can use both the Instant Pot and a large skillet to brown the beef. This cuts down the number of batches and time it takes to brown the beef.Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not the optional toppings or serving items for this recipe. See our full nutrition information disclosure here.