Instant Pot Cuban-Style Shredded Beef

This easy Instant Pot Cuban Shredded Beef recipe transforms a budget-friendly lean beef roast into a delicious fall-apart tender pot roast!

Course Main Course

Cuisine Beef

Prep Time 10

Cook Time 1 30

Total Time 1 55

Servings servings

Calories 259kcal

Author Amee

Set instant pot to "Saute" and add 2 tbsp olive oil.
Stir together seasoned salt and pepper and rub all over the roast. Brown roast on all sides (about a minute each side) and hit "Cancel" when done.
In a large bowl, whisk together beef broth, tomato paste, cumin, oregano, sugar and garlic.
Stir in the bay leaves and pour the mixture over roast in the pot. Top with peppers and onions.
Set the Instant Pot to "Manual" high setting and program for 90 minutes. When timer beeps, press cancel and allow a natural release of the steam.
Find and discard the bay leaves, shred the beef with two forks, and stir in the olives and fresh lime juice. Serve over cooked rice and garnish with parsley, if desired.

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.

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.