Instapot Beef Carnitas

If you have read any of our posts, you know we love Mexican food… or at least our version of it… and this is another one of these great recipes!

I know these are generally made from pork…. but we prefer it done with beef. These are flavourful and make a great dinner or lunch wit a salad. We had ours on Tomato based tortillas with a side of coleslaw and it is a great meal! Even better is the fact it can be made in the Instapot, giving the beef a great texture for shredding and even more flavour!


Here are the ingredients I used to make the carnitas! (except for the tortillas themselves)

To make the carnitas, I started by heating up the olive oil in the bowl of the instapot, set on the Saute function.

I added the roast and browned it on all sides… about 3 minutes per side.

I added the onions and canned tomatoes (I used a can of “Heritage Tomatoes,” (that I got as a free sample from the grocery store when I picked up my online order.) and let them cook, still on the saute function for another 2 – 3 minutes.

In my large measuring cup I whisked together the chipolte sauce, garlic powder, oregano and broth until well combined.

I poured this mixture over the beef, tomatoes and onions in the bowl of my instapot and switched the setting to Pressure Cook for 45 minutes.

I let it naturally release the steam for another 10 minutes before opening the lid to a delicious smelling roast.

I shredded the beef using two forks and then rolled it up in the tortillas with some sour cream and a sprinkle of cheese.

Instapot Beef Carnitas


  • 1 roast of beef, mine was about 2 – 3 lbs.
  • 3 tbsp.olive oil
  • 1 can diced Heritage tomatoes
  • 1 small onion, chopped
  • 2 tbsp. taco seasoning
  • 1 1/2 cup beef broth
  • 2 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 1 bottle chipolte sauce
  • Tortillas
  • sour cream and grated cheese (optional)


  1. Set Instapot to Saute function and heat olive oil.
  2. Add roast and brown on all sides, about 2 – 3 minutes per side.
  3. Add chopped onion and canned tomatoes and allow to saute another few minutes.
  4. In a large measuring cup, whisk together taco seasoning, broth, garlic powder, cumin, oregano and chipolte sauce until well blended.
  5. Pour mixture over roast in bowl of Instapot.
  6. Set instapot to Pressure Cook and steam valve to seal.
  7. Pressure cook roast for 45 minutes.
  8. Allow steam to vent naturally for about 10 minutes.
  9. Release remaining steam carefully before removing the lid.
  10. Shred beef with two forks.
  11. Divide beef mixture evenly between tortillas, top with sour cream and grated cheese (optional) and roll.

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