Instant Pot Mexican Pot Roast
Equipment
- 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
Ingredients
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
Instructions
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.