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Instant Pot Cuban-Style Shredded Beef

Delicious shredded Cuban-style beef recipe for the Instant Pot
Course Main Course
Cuisine Beef
Keyword beef, instant pot
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 12 servings
Calories 323kcal
Author Amee


  • Pressure Cooker


  • 1- 3-4 lb beef shoulder roast
  • 2 tbsp extra virgin olive oil
  • 1 cup beef broth
  • 2 tsp seasoned salt
  • 1 tsp pepper
  • 1- 6 oz can tomato paste
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp raw sugar
  • 6 cloves garlic minced
  • 2 bay leaves
  • 1 large onion thinly sliced
  • 2 green peppers thinly sliced
  • 1/3 cup fresh lime juice
  • *optional: 1/2 cup chopped Spanish olives


  • 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 bay leaves and olives, if using, and pour 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 bay leaves, shred beef with two forks and stir in fresh lime juice.  Serve over cooked rice and garnish with parsley, if desired. 


Calories: 323kcal | Carbohydrates: 7g | Protein: 45g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 122mg | Sodium: 699mg | Potassium: 826mg | Fiber: 2g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 6mg