This Instant Pot Mexican Beef Recipe is one of my favorite go-to family dinner recipes. The sweet dried guajillo chili peppers give the perfect amount of sweet heat.
It has that slow-cooked taste, fast! The sauce is deep red and is flavored with aromatic spices like garlic powder, cumin, and smokey sweet paprika and sun-dried guajillo chilies.
Why is Instant Pot Mexican Beef so good?
Mexican food, in general, is so good because it’s loaded with fresh ingredients like cilantro, onions, limes, and tomatoes. Let’s not forget that meats are traditionally cooked in dried chilies that give every dish a smokey and perfectly spicy flavor.
What ingredients do I need to make Instant Pot Mexican Beef?
Spices—in this recipe we will use garlic powder, oregano (use Mexican oregano when possible), cumin, and the perfect amount of coarse salt.
Guajillo chilies—will be the base of the sauce. It’s going to give a deep red color and sweet with the perfect amount of heat.
Tomatoes—provides sweetness and a little bit of acidity. I like to use Roma tomatoes for this recipe.
Maple syrup—though not traditional, I like the sweetness and flavor that maple syrup has t offer. Fell free to substitute for brown sugar or regular sugar.
Red onion—is a bit more spicer than other onions. It’s the prefered onion of choice and pairs well with the garlic powder.
Cilantro—has a citrus-like flavor and smells very earthy. We will add freshly chopped cilantro right at the end.
How long do you cook Instant Pot Mexican Beef?
Sometimes, I like to use the meat setting button displayed on the instant pot or I like to sear the meat first using the saute button.
Typically when I do that, I add the ingredients in after the meat has browned, followed by the lid. I find that 30-40 minutes is the perfect amount of cooking time for the shoulder and the round cuts of the beef.
Rip off the stems of each chili and remove the seeds. Tear the chili into chunky pieces and put them into a highspeed blender with all the spices. Cover the ingredients with 3-4 cups of boiling hot water or beef broth until all of the ingredients are submerged. Set aside for 10 minutes.
After the chilies have hydrated, blend all of the ingredients until a smooth red sauce forms.
Place the beef into your instant pot, season the meat with a generous amount of course sea salt.
Add the red sauce into the pot with the meat and cover with the lid and cook on the meat setting or set in for 35 minutes.
When ready, release the steam, and dive into the meat with a fork and flake off a piece to ensure it is fork-tender.
Add 1/4 cup of freshly chopped cilantro, and the juice of 1 lime right into the pot and stir to combine.
Serve with warm tortillas, over a bed of warm buttery rice or quinoa.
This seasoning blend is for every 2 lb. of meat. If using more meat, adjust the seasonings accordingly.
How long does this Mexican beef dish last? Store it in an air-tight container for up to three days.