Pressure Cooker Machaca Beef

Image of Beth Baker
Rated 5.0 based on 1 customer reviews
Pressure Cooker Machaca Beef
Pressure Cooker Machaca Beef


  • 2 pounds bone-in beef chuck roast
  • salt and ground black pepper to taste
  • 1 (14 ounce) can beef broth
  • 1 cup chopped onion
  • 1 (7 ounce) can diced green chiles
  • 2 limes, juiced
  • 4 cloves garlic, peeled
  • 2 teaspoons dry mustard
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper


For best results, we recommend using:


  1. Season roast on all sides with salt and black pepper. Heat a skillet over medium heat; brown roast in the hot skillet, 1 to 2 minutes per side.
  2. Put beef broth, onion, green chiles, lime juice, garlic, dry mustard, 2 teaspoons salt, and 2 teaspoons black pepper in the inner steel pot of pressure cooker. Place roast on top of onion mixture.
  3. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 45 minutes on High Pressure.
  4. Allow pressure to release naturally.
  5. Transfer beef to a cutting board and rest 5 to 10 minutes.
  6. Shred beef with 2 forks. Remove bones and fat.
  7. Pour the leftover broth in the pressure cooker through a sieve and mix shredded meat and strained broth together in a serving bowl.
Mealthy tip:

Make a big batch to eat through the week for lunch or dinner and freeze any leftovers in a freezer bag laying flat on its side.You can defrost the whole bag or break off pieces as needed.


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Manny Cruz says:

This is not the traditional machaca beef that I am familiar with. With that said, I really liked this shredded beef recipe, it makes a great filling with tacos. I added bell peppers, onion, and jalapeño for more flavor and was really satisfied by how it turned out. Great addition to my weekly meal prep and is quicker than using a crockpot.