Instant Pot Mexican Pulled Beef

By: Carmen (Foodkarmablog)

Mexican Pulled Beef has never been easier, just let your pressure cooker do the work! This is the perfect throw-together recipe for Taco Tuesday (or any night for that matter!)


  • 5 lbs beef brisket (Flat Cap Butchers)
  • Dried Chilies (Silk Road) – 2 Pasilla, 2 California, 2
  • Costeno
  • 2 Oranges (Panorama Orchards)
  • 2 Limes (Cherry Pit)
  • 2 tsp Fresh Thyme (Cherry Pit)
  • 1 small Onion, rough chopped (Cherry Pit)
  • 3 cloves Garlic, rough chopped (Cherry Pit)
  • 1 Bay Leaf (Silk Road)
  • 1 tbsp Cumin (Silk Road)
  • 1 tbsp Dried Oregano (Silk Road)
  • 1 litre Chicken Broth (Stock and Sauce)
  • Salt and Pepper


  1. Heat chicken broth, add in dried chilies to reconstitute
  2. Cut brisket into strips approx 1.5 inch thick. Season with salt and pepper
  3. Sear brisket in batches to avoid over crowding in the Instant Pot on sauté function
  4. Add onion, garlic, herbs and spices into broth and heat to boil, turn off the heat. Blend mixture with immersion blender.
  5. Juice your oranges and limes. Add juice to the sauce mixture. Stir well.
  6. When brisket has been browned on all sides, deglaze the instant pot with a bit of the sauce mixture.
  7. Add brisket and remaining sauce into instant pot. Cook on Meat function for 40 mins. Natural release for 20 mins.
  8. Once beef has finished cooking, let cool. Then pull apart with two forks.


This beef is amazing in tacos. Try it with some crowd favourite toppings: cheese, tomatoes, sour cream, cilantro, jalapeño – we could go on forever! Or you can serve it over tortilla chips and have the best nachos ever, the options are endless.