Instantpot Beef Machaca

Irma | mycreativekneads
by Irma | mycreativekneads
8 Servings
1 hr 40 min

This recipe is easy to make but very flavorful. I grew up in a Hispanic home and this dish was very typical and eaten often. It’s great for lunch and dinner but add eggs to it and it makes a great breakfast burrito. Traditional machaca however is made of beef or pork that is marinated with spices, then pounded thinly, dried similar to beef jerky, and then shredded. After it’s fully dried, it’s then rehydrated and used for flautas, tacos, or burritos. I tell ya, it’s a process but guess what, you will be bypassing these steps and make it much quicker.

My family made it a more simpler way and it won’t require you to dry the meat like jerky. For this dish, I used the machaca to make burritos using homemade flour tortillas which I will be sharing in another post. I used flank steak because it shreds nicely after its cooked. I also took it a step further to make it even easier to make and used the instantpot to do the initial cooking. The second process is done by shredding the beef and sautéing it with onions, tomatoes, garlic and spices over medium heat. This step is quick and you can use the machaca in any dish ie… taco, burrito, tostada, salad bowl or however you prefer. I hope you enjoy the recipe.

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Alright, let’s get cooking!

Recipe details
  • 8  Servings
  • Prep time: 20 Minutes Cook time: 80 Minutes Total time: 1 hr 40 min
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For the machaca
  • 2.5 lbs flank steak or skirt steak
  • 2 large tomatoes, chopped
  • 1 medium white onion, chopped
  • 1 Serrano chili, thinly sliced (optional)
  • 3 minced garlic cloves
  • 1.5 tsp salt (or to taste)
  • 1.5 tsp black pepper
  • 1 tsp ground cumin (optional)
  • 3/4 cup water
  • 1/2 cup reserved broth from beef after its cooked in the instantpot.
  • 2 Tbsp cooking oil
For the machaca
Season the beef with salt, pepper and cumin.
Place water and beef in instantpot.
Add minced garlic on top of the beef and spread throughout.
Place lid on locked position and select pressure cook for 65 minutes (some instantpots have the high pressure).
Allow pressure to release naturally or do a fast manual release (if you prefer).
Transfer beef to a cutting board and shred beef thinly.
On medium heat, add the cooking oil and allow to heat for a few minutes.
Add the onions, garlic and sauté until clear.
Add the tomatoes and sauté until the tomatoes are soft.
Add the shredded beef and 1/2 cup reserved broth and allow to simmer until broth evaporates.
Optional: Add thinly sliced Serrano chilies and allow to simmer with the beef.
Enjoy warm in a burrito, taco, or tostada.