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A pulled pork sandwich with coleslaw, sliced jalapeños, and a white sauce in a bun is placed on a white surface.

Instant Pot Southwest Shredded Beef Sandwiches Recipe

5 from 1 vote
Our Instant Pot southwest shredded beef sandwiches recipe is a great way to spice up the traditional Instant Pot chuck roast recipe.
Serving8
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Natural Release 30 minutes
Total Time 2 hours 5 minutes

Ingredients

  • 3-4 pound chuck roast
  • ½ cup beef broth, or water
  • 1 Tablespoon ground cumin
  • 1 Tablespoon chili powder
  • 1 Tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 onion, diced
  • 14 ounces canned stewed tomatoes, undrained
  • 7 ounces canned diced green chilies
  • 1 tablespoon diced jalapeno pepper, (make sure the seeds are removed)
  • ¼ cup roughly chopped cilantro
  • 8 hamburger buns
  • coleslaw, optional
  • 2 cup shredded Monterey Jack cheese, optional

Equipment

Instructions

  • Place roast in the bottom of the Instant Pot.
  • Pour broth in with the roast.
  • Sprinkle all of the seasonings on top of the roast.
  • Add the onion, tomatoes, chilies, and jalapeno pepper on top of everything.
  • Place the lid on top, move the valve to SEALING, and press the PRESSURE COOK button. Depending on the weight of your roast, set timer for 25 minutes per pound (for a 3 pound roast, I cooked it for 75 minutes).
  • When time is done, let pressure do a NATURAL RELEASE (I recommend letting it sit there on the “keep warm” setting for at least an hour, the longer you can go the more tender and juicy your roast will be!).
  • Remove roast from Instant Pot and shred roast using 2 forks
  • Return meat to Instant Pot and stir in with the juices. Stir in the fresh cilantro.
  • Serve on buns topped with coleslaw and Monterey Jack cheese.
  • Sliced jalapenos are also a great topper if you like heat!

Notes

  • The longer you let the roast sit in the pot, the better the flavor will be. I would suggest letting it sit on the KEEP WARM setting for at least an hour if you can!

Nutrition

Calories: 459 kcal · Carbohydrates: 28 g · Protein: 38 g · Fat: 22 g · Saturated Fat: 9 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 117 mg · Sodium: 828 mg · Potassium: 858 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 929 IU · Vitamin C: 10 mg · Calcium: 134 mg · Iron: 7 mg
Cuisine: American
Author: Maria Kendall
Course: Main Course