This Venezuelan Shredded Beef (carne mechada) is ready in no time using the Instant Pot pressure cooker. The perfect quick weeknight dinner idea!
This post contains affiliate links. I received a complimentary Instant Pot to facilitate my review. However, all opinions are 100% mine and were not influenced in any way.
Venezuelan Shredded Beef
This Venezuelan Shredded Beef AKA Carne Mechada is delicious, easy to make, and loved by all the family (including picky kids). It’s a dish I grew up eating and it holds a special place in my heart. If you’ve ever tried Cuban Ropa Vieja, then you’ll definitely love this one.
Making Venezuelan Shredded Beef usually takes a few hours, since you first have to cook the meat, shred and then make the sauce. Cooking the meat takes about 1-2 hours depending on the cut you choose. That’s why it’s impossible to cook this at the last minute. Until I discovered the magic wonders of pressure cooking.
Serve this Venezuelan Shredded Beef with white rice, black beans, and fried plantain slices. That’s what we call “Pabellon Criollo” a typical dish we used to eat every week. My personal preference is to eat the with just rice or inside an Arepa or empanada! Yum. The possibilities are endless.
Now, I am going to show you how to make this dish using this amazing appliance. The Instant Pot is my new favorite machine in the kitchen, it replaces my slow cooker, rice cooker, stove, yogurt maker, etc. I made this entire meal using ONE POT.
No need to cook the beef in a pot, then frying it in a skillet. With this method, you’ll wash fewer dishes, spend less time in the kitchen, and create a meal with intense flavor and texture.
With the Instant Pot, you won’t get the mushy and muddled flavors of the slow cooker. When I first heard of this appliance, I thought.. “well another thing that will occupy space in my kitchen and how many times am I going to use it?
Then my blogging buddies were raving about it, so I wrote to the company and they were happy to send me one so I can give my honest opinion about the product.
I can now sincerely say that I am a huge fan. The Instant Pot has been in my house for a week and I’ve made more meals that I can imagine.
It’s easy to use and easy to clean. I have now given away my crock pot and I can’t wait to share all my recipes with you. PS: It makes the most delicious cheesecakes ever!
So, put on your apron and let’s start cooking this Venezuelan Shredded Beef using the Instant Pot.
I first season my meat with salt, pepper, and minced garlic. I slice it in 3-4 pieces and add it inside the Instant Pot. I also added 4 cups of beef (or chicken) stock and chopped the onions. Then I close the lid and pressure cook it for 20 minutes.
After 20 minutes I let the pressure out and open the lid. The meat will be cooked, juicy and super tender.
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.
Meanwhile, I press the saute button on the IP and add 1 tablespoon of olive oil.
Now I throw in my sliced tomatoes, onions, and peppers. And saute until softened.
When the veggies have softened, I add the shredded beef.
I everything together and add a 1 – 1 1/2 cups of the previously used stock, 2 teaspoons of Worcestershire sauce, 1 tablespoon of tomato paste, 1 teaspoon of cumin and 1/4 cup of ketchup. We mix and let it cook for 2-3 minutes.
THAT’S IT… see! so easy! Made in ONE POT. Now I can have my Venezuelan Shredded Beef every week without having it plan hours in advance.
So.. who’s bringing the arepas??
I hope you can try this delicious Venezuelan Shredded Beef at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 2 Lbs Flank or Skirt Steak cut into 4 pieces
- 2 cloves Garlic minced
- 2 Onions one chopped 4 wedges and the other one sliced
- 1 Red Pepper sliced
- 3 Tomatoes sliced
- 4 cups Beef or chicken Stock
- 2 teaspoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1/4 cup ketchup
- Salt + Pepper to taste
- 1 Tablespoon Olive Oil
Season beef with salt, pepper and minced garlic
Chop 1 onion in 4 big wedges
Place in the beef pressure cooker with the 4 wedges of onion and the stock
Pressure cook for 20 minutes
Release the pressure and open the lid
Remove the beef and SAVE 2 cups of stock in another container
With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes
Press the saute button of the Instant pot. Add the olive oil
When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender
Add the shredded beef back in the pot and mix
Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix
If sauce seems to dry, add a tad more of stock
Season with salt and pepper