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shredded beef over rice in a bowl with fresh herbs on the side
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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
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 12 servings
Calories 323kcal
Author Amee

Equipment

  • Pressure Cooker

Ingredients

  • 1- 3-4 lb beef shoulder roast
  • 2 tablespoon extra virgin olive oil
  • 1 cup beef broth
  • 2 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 1- 6 oz can tomato paste
  • 2 teaspoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon raw sugar
  • 6 cloves garlic minced
  • 2 bay leaves
  • 1 large onion thinly sliced
  • 2 green peppers thinly sliced
  • cup fresh lime juice
  • *optional: ½ cup chopped Spanish olives

Instructions

  • Set instant pot to "Saute" and add 2 tablespoon 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. 

Nutrition

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