Venezuelan Shredded Beef – Made In The Instant Pot

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.

4.08 from 14 votes

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Venezuelan Shredded Beef - Made In The Instant Pot

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

This Venezuelan Shredded Beef is ready in no time using the Instant Pot pressure cooker. The perfect quick weeknight dinner idea!

Course: Entree

Cuisine: Venezuelan

Servings: 4 -5 servings

Calories: 430 kcal

Author: Tiffany Bendayan

Ingredients

• 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

Instructions

1. Season beef with salt, pepper and minced garlic
2. Chop 1 onion in 4 big wedges
3. Place in the beef pressure cooker with the 4 wedges of onion and the stock
4. Pressure cook for 20 minutes
5. Release the pressure and open the lid
6. Remove the beef and SAVE 2 cups of stock in another container
7. With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes
8. Press the saute button of the Instant pot. Add the olive oil
9. When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender
10. Add the shredded beef back in the pot and mix
11. Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix
12. If sauce seems to dry, add a tad more of stock
13. Season with salt and pepper
14. Serve!

Nutrition Facts

Venezuelan Shredded Beef - Made In The Instant Pot

Amount Per Serving

Calories 430 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 5g 25%

Cholesterol 136mg 45%

Sodium 797mg 33%

Potassium 1481mg 42%

Total Carbohydrates 15g 5%

Dietary Fiber 1g 4%

Sugars 8g

Protein 54g 108%

Vitamin A 21.4%

Vitamin C 53.8%

Calcium 9%

Iron 28.1%

* Percent Daily Values are based on a 2000 calorie diet.