Instant Pot Cuban-Style Shredded Beef

In case you haven’t noticed, I’m obsessed with my Instant Pot and all of the cool things that it can do. Crack chicken? Check. Creamy tortellini soup? Check. This Cuban-style shredded beef recipe? CHECK! 

The inspiration for this dish came from the Cuban-style shredded beef recipe I found on beefitswhatsfordinner.com. After some little trial and error, I successfully adapted their recipe into a simplified Instant Pot version. I couldn’t be more thrilled with the savory, zesty, melt-in-your-tender results!

Don’t get me wrong. I still love my Crockpot, but the Instant Pot is a game-changer. In this case, it takes care of browning the beef and breaking down the muscle fibers, so you end up with fork-tender meat in a fraction of the time. This Cuban shredded beef is a fan favorite around here, and I hope you love it as much as we do! 

Recipe features

• Downright irresistible. Imagine tender, shredded beef with a rich, savory flavor infused with garlic, cumin, and citrus.
• Easy to make. With minimal prep and a little Instant Pot magic, this recipe is super simple –perfect for busy weeknights, casual gatherings, or protein-packed meal prep.
• Nutrient-packed. Made with lean beef and fresh ingredients, it’s a satisfying meal that will keep you energized for hours.
• Versatile serving. Serve it with traditional Cuban sides, over rice, in tacos, or for breakfast!

Ingredients you’ll need

• Beef. I used a beef shoulder roast because it becomes incredibly tender when pressure-cooked, making it perfect for shredding. Other cuts like chuck roast or brisket also work well for Cuban pot roast.
• Seasoned salt and pepper. This duo enhances the beef’s flavor. I used Lawry’s seasoned salt, but a mix of kosher salt, garlic powder, onion powder, and paprika or my Sugar-Free Seasoned Salt will also do the trick. 
• Olive oil. It helps sear the beef, creating a golden crust that locks in flavor. Avocado or vegetable oil also works. 
• Beef broth. The broth provides the flavorful liquid needed for pressure cooking. I recommend using low-sodium beef broth to keep the saltiness of the dish in check. 
• Tomato paste. This adds a rich depth of flavor and helps thicken the sauce. 
• Ground cumin. Cumin gives the dish its authentic warm, earthy Cuban flavor. 
• Dried oregano. Oregano adds a robust herbal flavor. Fresh oregano also works, but increase the amount, as it’s less potent than dried. 
• Sugar. A touch of sugar balances the acidity. You can use brown sugar or even coconut sugar for a more natural option. 
• Garlic cloves. A generous amount of fresh garlic is key to Cuban pot roast. If you don’t have fresh garlic, you can substitute jarred minced garlic, though fresh is always best!
• Bay leaves. They give the dish a warm, aromatic complexity. Be sure to remove them before shredding the beef.
• Bell peppers and onion. These thinly sliced veggies add sweetness and savory depth to the dish. I used green peppers but red, orange, or yellow bell peppers also work well.
• Pimento-stuffed green olives. These briny, tangy little gems contrast the beef’s richness beautifully. They’re totally optional, but really make the dish sing if you’re a fan of olives!
• Lime juice. A squeeze of fresh lime juice at the end brightens and balances the dish. Don’t skip it!

How to make Cuban-style shredded beef in the Instant Pot

Step 1: Prep the Instant Pot. Set your Instant Pot to the “Sauté” function. Add olive oil and let it heat up. 

Step 2: Season roast. In a small bowl, mix seasoned salt and pepper, then rub this mixture all over the roast.

Step 3: Sear the roast. Place the roast in the Instant Pot and sear each side. Once all sides are browned, press “Cancel” to stop the sauté function.

Step 4: Make the sauce. In a large bowl, whisk the beef broth, tomato paste, cumin, oregano, sugar, and minced garlic until well combined. 

Step 5: Assemble the ingredients. Pour the sauce mixture over the seared roast. Add the bay leaves, and scatter the sliced peppers and onions on top.

Step 6: Pressure cook. Secure the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” function, adjust to high pressure, and set the timer for 90 minutes. Once the timer goes off, press “Cancel” and let the pressure release naturally. 

Step 7: Shred the beef. Once the pressure has fully released, carefully remove the lid and discard the bay leaves. Shred the beef directly in the pot using two forks.

Step 8: Finish and serve. Stir in the green olives and a squeeze of fresh lime juice. Spoon the shredded beef over a bed of fluffy cooked rice and garnish with fresh cilantro or parsley, if desired, and enjoy! 

Recipe tips and FAQs

• Don’t skip the sear! This step caramelizes the surface of the beef, adding a rich, savory depth to the dish. For an effective sear, make sure the oil is heated to the point of shimmering (not smoking). 
• Deglaze after searing. After browning the beef, use a splash of beef broth or dry red wine to deglaze the pot and loosen the flavorful browned bits stuck to the bottom. This also helps prevent receiving the Instant Pot’s dreaded burn warning.
• Natural pressure release. This slow release prevents the beef from seizing up, keeping it tender and juicy –this can take about 15–20 minutes, so be patient.
• Let the flavors meld. Once the beef is shredded and the lime juice is added, let it sit for a few minutes to allow the flavors to meld. This rest period deepens the overall taste. It’s even better the second day!
• Use the “keep warm” function wisely. If you’re not serving the dish right away, this setting is a lifesaver. However, don’t leave it on for more than an hour to prevent overcooking or drying out the beef. 

Variations

• Turn up the spice – Add diced jalapeños, crushed red pepper flakes, or a splash of hot sauce to the sauce mixture to spice things up while keeping the Cuban-inspired flavors intact.
• Substitute pork – Substitute pork shoulder or pork butt for a Cuban-style shredded pork roast variation. You’ll likely need to adjust the cooking time, as pork is slightly fattier and takes longer to break down and become tender enough to shred.
• Experiment with citrus – Replace half or all of the lime juice with freshly squeezed orange juice. This nod to traditional Cuban mojo marinade will give the dish a slightly sweeter, more complex citrus flavor.

Recipe FAQs

Serving suggestions 

For a traditional Cuban meal, serve the shredded beef over white or yellow rice with black beans and fried plantains. You can also pair it with roasted root vegetables, a fresh green salad, this Cuban Avocado Salad with Citrus-Lime Vinaigrette, or this Black Bean Chickpea Salad with Lime Vinaigrette. 

If you have leftovers, the shredded beef is also fantastic in tacos, burritos, bowls, or sandwiches—especially a Cuban sandwich on crusty bread with pickles, Swiss cheese, and mustard!

I’ve also repurposed leftovers into a lean breakfast by serving the shredded beef over crispy hash browns or with fried eggs on the side.

Storing and freezing

Storing: Transfer the shredded beef and sauce to an airtight container and refrigerate for up to 4 days. This makes it perfect for meal prep –simply reheat portions in the microwave or on the stovetop with a bit of extra broth if needed.

Freezing: The shredded beef and sauce freeze well in a freezer-safe container or zip-top bag for up to 3 months. Thaw in the fridge overnight before reheating.

More beef recipes

• Easy Slow Cooker Mango Beef (Instant Pot Option)
• Instant Pot Mediterranean Beef
• Southwest Pot Roast
• Slow Cooker Southern Pot Roast
• Slow Cooker Easy Irish Pot Roast
• Slow Cooker Mexican Picadillo 

If you love this Instant Pot shredded Cuban roast beef recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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