Instant Pot Mexican Beef


  • 1.5 t dried oregano
  • 1 t cumin
  • 1.25 t salt
  • 0.5t ground pepper
  • 1 T olive oil
  • 1.5-2 pounds trimmed top round beef roast cut into 4 or 5 pieces
  • 0.5 c orange juice
  • 0.5 c beef stock
  • 0.5 large yellow onion, quartered
  • 4 cloves garlic, finely chopped


  1. Stir together the oregano, cumin, salt, pepper and olive oil. Add the beed and rub it in to coat.
  2. Put the orange juice, broth, onion and garlic into the bottom of the Instant Pot. Add the beef on top.
  3. Cover the Pot and twist the lid to secure, setting the valve to seal.
  4. Set the manual/pressure cook button to high pressure for 50 minutes.
  5. For shredded beef, when finished, allow a full natural pressure release.
  6. When finished remove the lid and put meat on a cutting board. Use tongs or forks to shred it.
  7. Salt and pepper the meat to taste and serve the it in tortillas with various toppings.


We decided it could use a little more moisture (perhaps add some of the liquid to the shredded beef) and some more heat.

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