This Instant Pot Venezuelan Shredded Beef is beyond delicious! Made quick and easy in the Instant Pot, this shredded beef is fantastic for tacos, arepas, burritos, empanadas, quesadillas, sliders, or just served on rice or mashed potatoes.
This Instant Pot Venezuelan Shredded Beef recipe has been one of the most requested recipes by readers, so there is no better time to share it than now, when the celebration of Hispanic Heritage Month has begun.
Food is an important part of the culture. The food we eat expresses where we come from and how we are. And for me, food is the perfect way of preserving my culture no matter where I am. But most importantly, food brings us together.
So, let’s celebrate this month with food from every Hispanic corner of the world! To start la fiesta… Venezuelan Shredded Beef!!!
This Venezuelan Shredded Beef recipe has been in the family for many years, so I decided to make it in the pressure cooker to reduce the cooking time significantly and adapt it to the busy lifestyle we all have these days.
This delicious meat is the star of the traditional Venezuelan Pabellón Criollo, but it’s also perfect for tacos, arepas, burritos, empanadas, quesadillas, sliders or just served on rice or mashed potatoes.
Let’s get started!
Venezuelan Shredded Beef Ingredients
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Skirt Beef
- Salt and black pepper to taste
- Vegetable oil
- Onion
- Green pepper
- Garlic
- Beef broth
- Tomato paste
- Tomato sauce
- Worcestershire sauce
- Cumin
- Dried oregano
- Bay leaves
What Is The Best Cut Of Meat For Shredded Beef?
The best cut of meat to shred is Skirt and Flank steak. Chuck and Rump Roast are also used to shredded, but they are too tough – in my opinion. So, if you want really moist and tender shredded meat, I highly recommend using my favorite: Skirt!
How To Make Shredded Beef In The Instant Pot Step-by-Step
- Season the beef with salt and pepper to taste.
- Turn the pressure cooker on and, select “Sauté” mode, adjust to more. Heat 2 tablespoons of oil. Sear the meat in batches until golden brown, about 2 minutes per side.
- Add onion, green pepper, and garlic; sauté, constantly stirring, until tender and fragrant, about 3 minutes.
- Add beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and bay leaves; mix until well combined. Secure the lid and close the pressure-release valve.
- Select “Manual” or “Pressure Cook” and adjust the time to 45 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “Cancel” and discard the bay leaves.
- Use 2 forks to shred the meat, discarding the fatty bits. Toss to coat with the juices.
- Serve hot.
Looking for more Venezuelan recipes?
- Venezuelan Mondongo Soup [recipe+video]
- Instant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video]
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- Browse more recipes…
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Recipe Card 📖
Instant Pot Venezuelan Shredded Beef
Ingredients
- 2 lb Skirt Beef
- Salt and black pepper to taste
- 4 tablespoons vegetable oil
- 1 large onion, finely diced
- 1 cup green pepper, chopped into small cubes
- 3 cloves garlic, finely chopped
- 2 cups beef broth
- 1 can (6 oz) tomato paste
- 2 can (8 oz) tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cumin
- 1 tablespoon dried oregano
- 2 bay leaves
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Trim visible fat off of the meat, if necessary. Cut the meat into 4 equal pieces. Season the beef with salt and pepper to taste.
- Turn the pressure cooker on and select “Sauté” mode, adjust to more. Heat 2 tablespoons of oil. Sear the meat in batches until golden-brown, about 2 minutes per side. Transfer to a large plate.
- Add the remaining 2 tablespoons of oil to the pot. Add onion, green pepper and garlic; sauté, stirring constantly, until tender and fragrant, about 3 minutes.
- Deglaze the pot by adding 1/4 cup of the broth and scraping the bottom of the pot with a wooden spoon to loosen the browned bits. Press “Cancel”.
- Return the meat and any accumulated juices to the pressure cooker. Add the remaining beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano and bay leaves; mix until well combined. Secure lid and close pressure-release valve.
- Select “Manual” or “Pressure Cook” and adjust time to 45 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “Cancel” and discard the bay leaves.
- Use 2 forks to shred the meat, discarding the fatty bits. Toss to coat with the juices.
- OPTIONAL: You can reduce the cooking juices, is desired. After the meat is shredded select “Sauté” mode, adjust to normal, and cook for 10 – 15 minutes until the juices are reduced and thicken to your liking.
- Serve hot with white rice, black beans and plantains.
- Venezuelan Mondongo Soup [recipe+video]
- Instant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video]
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- more
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This is a sponsored post written by me on behalf of Rumba Meats. All opinions are entirely my own.
