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+ servings
a bowl of shredded beef

Pressure Cooker Shredded Beef

Tender, juicy, pull apart Smoky Pressure Cooker Shredded Beef ready in 70 minutes. Use in tacos, buritto bowls, enchilladas, quesadillas, pastas, burgers, and sandwiches.
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 427kcal
Author Kim


To thicken sauce

  • 2 tablespoons Cornflour
  • 2 tablespoons tap water


  • Set the Pressure Cooker to “Sear on High” and set timer for 15 minutes
  • Chop the beef brisket into 8 evenly sized chunks, discarding any fatty bits
  • Brown the beef on all sides, in two batches (4 pieces at a time). Set aside on a plate.
  • Add diced onion and garlic to pressure cooker pot. Stir for 1 minute until onion becomes translucent.
  • Add cumin, chilli powder, nutmeg and smoked paprika. Stir through.
  • Add the canned tomatoes, Worcestershire sauce, vinegar, water and honey. Stir through until combined
  • Add the meat back into the pressure cooker
  • Select the menu by pressing the PRESSURE COOK button
  • Select the “MEAT/POULRTY” setting and adjust the cooking time to 55 minutes.
  • Press start to commence the cooking process. (make sure pressure valve is set to “Seal”
  • Once timer has gone off, release pressure valve so steam can escape. Remove the lid, careful of any steam.
  • Remove meat from pressure cooker pot and place into separate bowl (casserole dish is ideal). Shred the meat using 2 forks, and set aside.

Thicken The Sauce

  • Mix cornflour and water in a cup. Pour into the sauce (still in the pressure cooker pot). Stir through and it should thicken the sauce quickly. Add shredded meat back in and stir through again.

To Serve

  • Serve the meat with your favourite Mexican dish – in tacos, in a taco bowl, burritos, on top of nachos.


  1. Buying Brisket: I buy my brisket in 2 pieces of equal weight 750 grams each. I then cut each piece into quarters so its easier to handle and cooking time is reduced. Trim any large pieces from the brisket before browning.
  2. Cooking Brisket: The smaller the pieces, the shorter the cooking time. I tend to avoid cooking the brisket in one whole piece as it takes longer and is harder to shred the meat.
  3. Browning Tip: to speed up the browning, you can heat a pan on the stove and do it that way as this can save time waiting for the pressure cooker to heat up. Browning in the meat is an important step in this recipe as it seals and locks in the flavour of the meat.
  4. Shredding: Remove  meat from pressure cooker to shred.  Use 2 forks and a cutting board, shredding one piece of meat at a time and setting aside in a bowl.  Avoid trying to shred the meat whilst still in the pressure cooker, its difficult and time consuming! 
  5. Ideas of where to use shredded beef:  
    • Tacos - hard or soft, small or jumbo, anything goes.
    • Burritos - why not a burrito bowl, layered with soem brown rice, shredded lettuce, tomato, beans, cheese, avacado and sour cream.
    • Enchiladas - grab some tortillas, add shredded beef, place in a baking tray, pour over your favourite tomato salsa, grated cheese and bake until golden.
    • Quesadilla - grab a wrap, on one half place grated cheese, chopped tomato and black beans, and pop in a toaster.Pasta - boil you favourite pasta and mix in some shredded beef, or create a pasta bake with some different cheeses
    • Baked Potatoes - bake a potato in the oven, slice, and stuff with shredded beef, cheese, spring onions, tomato, avocado and sour cream.
    • Toasted Sandwiches - grab you favourite bread, pickles or fermented vegetable, and cheese of course.
    • Burgers - nothing beats a shredded beef burger with a tangy slaw. Brioche, sliders, or turkish. So many decisions.
  6. More Spicy - add an extra teaspoon of ground chilli powder
  7. Less Spicy - don't add in any ground chilli powder
  8. Make Ahead - make this recipe the day before you need it and keep it in the fridge in an air tight container.
  9. Make a half batch - reduce all ingredients by half, however keep the cooking time the same.
  10. Cook in Oven:  Brown the meat in a pan on the stove and set aside.  Cook onion and garlic, until onion is translucent, and the spices and cook 1 minute.  Add the rest of ingredients and stir through for 1 minute.  Add sauce to a large casserole dish, along with the meat.  Cover with a lid, or tightly cover with foil, and bake at 180 degrees C/350 degrees F for 2 hours.


Calories: 427kcal | Carbohydrates: 19g | Protein: 52g | Fat: 17g | Saturated Fat: 9g | Fiber: 4g | Sugar: 11g