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Instant Pot Venezuelan Shredded Beef

Instant Pot Venezuelan Shredded Beef

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.

Course Main Course
Cuisine Venezuelan
Keyword carne mechada, instant pot, Shredded Beef, venezuela
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories per serving 257 kcal
Author Oriana Romero

Ingredients

  • 2 lb Rumba Meats Beef Inside Skirt
  • 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 (6oz) tomato paste
  • 2 cans (8oz) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cumin
  • 1 tablespoon dried oregano
  • 2 bay leaves

Instructions

  1. 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.
  2. 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.

  3. 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.

  4. 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”.
  5. 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.
  6. 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.
  7. Use 2 forks to shred the meat, discarding the fatty bits. Toss to coat with the juices.
  8. Serve hot with white rice, black beans and fried plantains if desired.

Recipe Notes

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.

 

Refrigerate Venezuelan Shredded Beef in an airtight container for up to 4 days or freeze for up to 3 months.

 

 

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition Facts
Instant Pot Venezuelan Shredded Beef
Amount Per Serving
Calories 257 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g40%
Cholesterol 71mg24%
Sodium 378mg16%
Potassium 471mg13%
Carbohydrates 4g1%
Sugar 1g1%
Protein 25g50%
Vitamin A 95IU2%
Vitamin C 17.1mg21%
Calcium 37mg4%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.