Instant Pot Chipotle Beef is tender, smoky and moderately spicy. Serve it over butternut squash for a complete meal that can be made in about an hour!
How to Make Shredded Chipotle Beef in a Slow Cooker
Season the roast with salt and pepper.
Add the olive oil to a large skillet over medium-high heat.
Brown all sides of the roast, then place it in the slow cooker.
Add the beef stock, garlic, oregano, cumin, lime juice, cilantro, and chipotle peppers to the canister of a blender and pulse until well combined.
Pour the marinade over the roast, place the lid on the slow cooker, and set to cook on low for at least 8 hours.
Once it's done cooking, shred the roast with two forks and serve over the riced butternut squash.
Tips and Techniques
- For milder beef, cut the chipotle peppers open and scrap out the seeds before using.
- A "natural release" on the Instant Pot just means that you're letting the pot sit, untouched, for a certain amount of time before turning the pressure valve to release.
- Cutting the roast into 2-inch pieces allows it to cook faster and results in very tender beef.
- Try this shredded chipotle beef in other recipes as well, including: tacos, salads, and wraps!