Venezuelan Shredded Beef (Carne Mechada Instant Pot)
Authentic Venezuelan shredded beef (carne mechada) made in the Instant Pot. Tender, flavorful, and perfect for arepas, rice bowls, or pabellón criollo.
Servings 4 -5 servings
Calories 430kcal
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
Calories: 430kcal | Carbohydrates: 15g | Protein: 54g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 797mg | Potassium: 1481mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1070IU | Vitamin C: 44.4mg | Calcium: 90mg | Iron: 5.1mg
