Craving a bold, savory dish with a kick of spice? This Instant Pot Mexican-Style Pot Roast is the perfect blend of tender beef, smoky seasonings, and rich, tomato-based sauce. Using your pressure cooker, you’ll achieve melt-in-your-mouth meat in a fraction of the time it takes with traditional methods. Whether you're meal-prepping or serving a hearty family dinner, this dish will quickly become a favorite among your easy Instant Pot recipes collection.
Instant Pot Mexican Pot Roast
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Mexican
Instant Pot or other pressure cooker
Tongs for handling the meat
Wooden spoon
Cutting board and knife
Measuring cups and spoons
Small bowl for spice mix
For the Pot Roast
- 3 lbs beef chuck roast trimmed of excess fat
- 1 tbsp olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 can 14.5 oz fire-roasted tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp cayenne pepper optional for extra heat
- Salt and black pepper to taste
- 2 bay leaves
- 1/4 cup chopped fresh cilantro for garnish
- Lime wedges for serving
Optional Add-ins
- 1 cup sliced bell peppers
- 1 cup diced potatoes
- 1 can 15 oz black beans, drained and rinsed
Season the Beef
Pat the beef chuck roast dry with paper towels and season generously with salt, pepper, smoked paprika, cumin, chili powder, and oregano.
Sear the Meat
Set the Instant Pot to Sauté mode. Add olive oil and sear the beef on all sides until browned (about 3 minutes per side). Remove and set aside.
Sauté the Aromatics
Add chopped onions and garlic to the pot and cook until softened (about 2 minutes).
Deglaze the Pot
Pour in the apple cider vinegar and beef broth, scraping up any browned bits from the bottom.
Build the Sauce
Stir in the tomato paste, fire-roasted tomatoes, Worcestershire sauce, and bay leaves. Return the seared beef to the pot and nestle it into the sauce. Add optional vegetables or beans if using.
Pressure Cook
Lock the lid, set the Instant Pot function to high pressure, and cook for 60 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
Shred and Serve
Remove the beef, shred with two forks, and return it to the sauce. Stir well and garnish with fresh cilantro and lime wedges.
Pairings
This Instant Pot pot roast recipe is incredibly versatile! Serve it over rice, mashed potatoes, or wrapped in warm tortillas for tacos. Pair it with a crisp Mexican slaw or black bean salad for a well-rounded meal. A cold Mexican lager or a tangy margarita complements the dish perfectly.
FAQs
1. What’s the best cut of meat for this recipe?
A beef chuck roast is ideal because it has the perfect balance of fat and connective tissue, which breaks down beautifully under pressure. Brisket or short ribs can also work.
2. Can I make this dish spicier?
Absolutely! Increase the cayenne pepper or add chopped jalapeños for extra heat.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
4. Can I make this in advance?
Yes! Like most dinner recipes, this dish tastes even better the next day as the flavors meld together.
