This Venezuelan Shredded Beef (Carne Mechada) is made in the Instant Pot for a fast, flavorful, and authentic meal. Perfect for arepas, rice bowls, or a classic Pabellón Criollo.
Venezuelan Shredded Beef (Carne Mechada)
This Venezuelan shredded beef, also known as carne mechada venezolana, is one of those recipes that instantly takes me back home. It’s flavorful, comforting, and a staple in Venezuelan kitchens.
Traditionally, this dish takes hours to prepare. But thanks to the Instant Pot, you can have tender, juicy shredded beef in a fraction of the time.
What Is Carne Mechada?
Carne mechada is slow-cooked, shredded beef sautéed with onions, peppers, and tomatoes. It’s one of the main components of the famous Venezuelan dish Pabellón Criollo, served with rice, black beans, and fried plantains.
Why You’ll Love This Recipe
- Ready in a fraction of the traditional time
- Made in one pot
- Perfect for meal prep
- Family-friendly and kid-approved
- Versatile: use in arepas, empanadas, or bowls
How to Serve Venezuelan Shredded Beef
This dish is incredibly versatile. Here are some favorite ways to serve it:
- With white rice, black beans, and plantains (Pabellón Criollo)
- Stuffed inside arepas
- As a filling for empanadas
- Over rice bowls for an easy weeknight dinner
Instant Pot Makes It Easy
The Instant Pot simplifies the entire process. Instead of cooking the beef separately and then preparing the sauce, everything comes together faster with less cleanup.
You still get all the deep, rich flavors, just without the long cooking time.
Step-by-Step Overview
Start by pressure cooking the beef until tender. Then shred it and sauté it with onions, peppers, and tomatoes directly in the same pot.
Add back some of the cooking liquid along with seasonings, and let everything simmer together for a rich, flavorful finish.
This method creates tender, shredded beef that absorbs all the flavors beautifully.
Make It Ahead
This recipe tastes even better the next day, making it perfect for meal prep. Store leftovers in the fridge and reheat gently before serving.
If you try this recipe, tag me on Instagram @livingsweetmoments or use #LivingSweet so I can see your creations!
Venezuelan Shredded Beef (Carne Mechada Instant Pot)
Ingredients
For Beef
- 2 lbs flank or skirt steak cut into 3–4 pieces
- Salt and pepper to taste
- 2 cloves garlic minced
- 4 cups beef or chicken stock
- 1 onion cut into large wedges
For Sauce
- 1 tablespoon olive oil
- 1 onion sliced
- 1 red bell pepper sliced
- 3 tomatoes sliced
- 2 teaspoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1/4 cup ketchup
- 1 to 1 1/2 cups reserved cooking stock
Instructions
For Beef
- Season the beef with salt, pepper, and minced garlic
- Place beef in the Instant Pot with onion wedges and stock
- Seal and pressure cook on HIGH for 20 minutes
- Quick release pressure and open lid
- Remove beef and reserve about 2 cups of the cooking liquid
- Shred the beef using two forks
For Sauce
- Turn on sauté mode and add olive oil
- Add sliced onion, red pepper, and tomatoes; cook until softened
- Return shredded beef to the pot and mix
- Add Worcestershire sauce, tomato paste, cumin, ketchup, and 1 to 1 1/2 cups reserved stock
- Stir and simmer for 2–3 minutes until everything is well combined
- Adjust seasoning with salt and pepper
- Serve warm
Notes
- Flank steak or skirt steak works best for shredding
- Save the cooking liquid, it adds incredible flavor to the sauce
- Add more stock if needed to reach your desired consistency
- This recipe tastes even better the next day
- Perfect for arepas, empanadas, or rice bowls
Nutrition
FAQ
Can I make carne mechada without an Instant Pot?
Yes, you can cook the beef on the stovetop for 1.5–2 hours until tender, then proceed with the recipe.
What cut of beef is best?
Flank steak, brisket, or chuck roast work best for shredding.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Do you keep or discard the onion wedges? Sorry, but I am cooking-ignorant and need very specific directions. ?
I do DDJ. I use them to flavor the broth. Then I toss them!
This was terrific! I did need the extra 10 minutes to be able to pull the steak apart, but it was delicious. I strained and froze the remaining broth for future use.
Awesome Sidney! Thanks so much for your feedback. Glad you liked it!
Terrible! Worst recipe I have ever cooked on the Instant pot. A waste of ingredients.
What was wrong with the recipe James? Can you elaborate more?
I suspect it’s because the directions don’t say to remove all of the liquid when you’re saving 2 cups. I ended up accidentally boiling the veggies instead of sauteeing because my husband and I were cooking together and looking only at the step-by-step directions. The step-by-step directions do not tell you to discard the rest of the liquid, so we were confused . . . but it’s our first time using the Instant Pot and followed the directions exactly in case there was something we didn’t know. 2 onions, 1 bell pepper, and 3 tomatoes gone . . .
The meat is great and we’re just going to finish the recipe without the veggies, but it is a bit disappointing.
New recipe and new device . . . Directions need to be VERY exact.
OH Brittany, I am so sorry that happened to you. I can imagine how overwhelming using the IP for the first time can be that’s why I put the pictures with the steps. I recommend reading that completely before scrolling down to the recipe card.
If you see the pictures on the post there’s a text on the top the place where the meat is shredded it says “I remove the liquid from the pot and save it to use for the sauce. I also remove the beef and shred it using 2 forks. The meat is so tender that it takes less than 3 minutes to shred it all”
If you have any other questions please let me know.
Currently living in South America and discovered this dish at a few Restaurants, the owners Venezualan. After asking for the recipe and being told it’s a secret. I am now smiling with delight. I can only recommend this dish with two thumbs up. Delicious.
hahaha Jimmy! the secret is out 😉 Glad you liked the recipe.
I just made the recipe, very well explained and the taste is so different in the instapot, delicious and everything was ready in 30 minutes !! Thanks
you’re welcome Nieves! glad you liked it!
Does anyone know a good way to preheat the Instant Pot? That added 30 minutes to my prep time that I wasn’t expecting. Maybe you throw the beef stock in ahead of time and preheat it before adding the beef?
Hi Eric! just add warmer water next time. It’ll take less for the iP to come to pressure
I haven’t made this yet but love carne mechada. Do you think I could use canned diced tomatoes in place of fresh? Also, do you discard the red peppers?
Yes! those would work just fine. I do not discard the red peppers.
If I’d like to cut the recipe in half should any of the times change?
Hi Daniela, no, unfortunately, time will be the same since the beef needs to tenderize in the pressure cooker
This looks amazing! Will try it tomorrow. If I’m doing 4lb of meat, can I just double all the ingredients? Also, should I cook it longer on the instapot
Yes, you can double the ingredients! And there’s no need to add more time on the instant pot – it will just take longer to come to pressure
Excellente! I’m from Venezuela and I was looking for a way to make authentic Venezuelan Carne Mechada on my Insta Pot., This is it.! My family LOVED IT! I did some minor add ons. I added 1 beef bulleon cube (un cubito) and 1 table spoon of white vinegar,. that was my mom’s secret with her Carne Mechada. Gracias! <3