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Shared By Charlotte Burns

Instant Pot Mexican Shredded Beef | The Blond Cook

Ingredients

  • 1 cup beef broth
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1 (2-1/2 to 3-pound) boneless chuck roast
  • 1 cup prepared salsa

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