Instant Pot Shredded Beef Flautas

These Shredded Beef Flautas are much easier to make with the help of the Instant Pot. The pressure cooker tenderizes the beef in about 45 minutes, giving you flavorful, easy-to-shred meat without hours of simmering on the stove. Once the filling is ready, all that is left is to roll it into small flour tortillas and fry the flautas until golden and crisp.

The beef is packed with bold, savory flavor from a simple combination of chili powder, sea salt, onion, tomato paste, garlic, cumin, oregano, salsa, and beef broth. As the meat cooks under pressure, it absorbs all of those seasonings and becomes tender enough to pull apart easily with two forks.

After shredding the beef, spoon it into soft flour tortillas and roll them up tightly. Frying the flautas gives them a beautifully browned, crunchy exterior while the inside stays warm, tender, and slightly chewy.

I like to serve these flautas topped with shredded lettuce, salsa, and a dollop of sour cream. Guacamole, diced tomatoes, chopped cilantro, or shredded cheese would also be delicious additions. Add a side of Mexican rice or refried beans, and you have a complete meal that feels just like something from your favorite Mexican restaurant.

Ingredients for Instant Pot Shredded Beef Flautas

• CHUCK ROAST – Chuck roast is ideal for shredded beef because it contains enough fat and connective tissue to become tender and flavorful during pressure cooking. Once cooked, it should shred easily with two forks.
• CHILI POWDER -Chili powder adds warm, smoky flavor and gives the beef a classic Tex-Mex taste. It seasons the meat without necessarily making it overly spicy.
• SEA SALT – Sea salt enhances all of the other flavors in the beef mixture. Add it gradually, especially since the salsa and beef broth may already contain salt.
• OLIVE OIL – Olive oil is used to brown the beef and sauté the onion. Browning adds deeper flavor before the pressure-cooking step.
• ONION – Onion adds sweetness and savory flavor to the beef filling. Cooking it briefly helps soften it and brings out its natural flavor.
• TOMATO PASTE -Tomato paste adds concentrated tomato flavor and richness. It also helps create a deeper, more savory cooking liquid for the beef.
• GARLIC – Garlic adds bold, savory flavor that works well with the chili powder, cumin, oregano, and salsa.
• CUMIN – Cumin brings warm, earthy flavor and is a key seasoning in many Mexican-inspired dishes.
• OREGANO – Oregano adds a slightly herbal, peppery flavor that helps round out the seasoning blend.
• SALSA – Salsa adds tomato, onion, chile, and spice flavors all at once. Use mild, medium, or hot salsa depending on how much heat you prefer.
• BEEF BROTH – Beef broth provides the liquid needed for pressure cooking and adds extra savory flavor to the meat.
• SMALL FLOUR TORTILLAS – Small flour tortillas are soft and flexible, making them easy to roll around the shredded beef. They also become golden and crisp when fried.
• LETTUCE – Shredded lettuce adds a cool, crisp contrasting topping to the hot, crunchy flautas.
• SALSA FOR SERVING – Extra salsa adds freshness, moisture, and a little extra spice when spooned over the finished flautas.
• SOUR CREAM – Sour cream adds a cool, creamy topping that balances the bold seasoning and crispy texture of the flautas.

Instructions for Instant Pot Shredded Beef Flautas

Add the chuck roast pieces to a large bowl and sprinkle them with the chili powder and sea salt. Toss until the meat is evenly coated with the seasonings.

Select the Sauté setting on the Instant Pot and add the olive oil. Once the oil is hot, add the chopped onion and cook until it begins to soften.

Stir in the tomato paste, garlic, cumin, and oregano. Cook for about 1 minute, stirring constantly, until the mixture is fragrant. Add the seasoned beef to the pot and stir to coat it with the spices.

Pour in the salsa and beef broth. Stir gently, scraping the bottom of the pot to loosen any browned bits.

Secure the lid and make sure the pressure-release valve is set to the sealing position. Select the Meat/Stew setting, or cook on high pressure, for 35 minutes.

When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully move the valve to the venting position to release any remaining pressure. Once the pin drops, remove the lid.

Transfer the beef to a large bowl or cutting board and shred it with two forks. Let the shredded meat rest for about 5 minutes, then drain off any excess liquid so the tortillas do not become soggy.

Warm the flour tortillas briefly in the microwave until they are soft and flexible. Spoon some of the shredded beef near one end of each tortilla, then roll it up tightly, jelly-roll style. Secure each flauta with a toothpick.

Heat oil in a deep skillet or fryer. Working in batches, carefully fry the flautas until they are golden brown and crisp on all sides. Transfer them to a paper towel-lined plate to drain, then remove the toothpicks before serving.

Serve two flautas per person and top them with shredded lettuce, salsa, and sour cream. This recipe makes approximately 6 servings.

Frequently Asked Questions

What cut of beef works best for shredded beef flautas?
Chuck roast is the best choice because it has enough fat and connective tissue to become tender and easy to shred in the Instant Pot.

Can I use a different cut of beef?
Yes. Brisket or another well-marbled beef roast can work, but very lean cuts may turn out drier and may not shred as easily.

Why should I drain the shredded beef before filling the tortillas?
Removing excess liquid helps keep the tortillas from becoming soggy. A drier filling also makes the flautas easier to roll and safer to fry.

How do I keep the flour tortillas from cracking?
Warm them briefly in the microwave before filling. Soft, flexible tortillas are much easier to roll tightly without tearing.

How much beef should I put in each tortilla?
Use enough to create a hearty filling without overstuffing the tortilla. Too much beef can make the flautas difficult to roll and may cause them to open while frying.

Do I need to secure the flautas with toothpicks?
Toothpicks help hold the tortillas closed while they fry. Be sure to remove them before serving.

What should I do if the beef is not tender enough to shred?
Return it to the Instant Pot with some of the cooking liquid and cook on high pressure for another 10–15 minutes, followed by a short natural release.

Can I make the shredded beef ahead of time?
Yes. Prepare and shred the beef in advance, then refrigerate it in an airtight container. Reheat it gently and drain off any excess liquid before assembling the flautas.

Can I assemble the flautas ahead of time?
You can roll them a few hours before frying and keep them covered in the refrigerator. For the best texture, fry them shortly before serving.

What oil is best for frying flautas?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.

How hot should the frying oil be?
Aim for approximately 350°F. Oil that is too cool can make the flautas greasy, while oil that is too hot may brown the tortillas before the filling is heated through.

Can I bake the flautas instead of frying them?
Yes. Brush or spray them lightly with oil and bake until golden and crisp, turning them halfway through. The texture will be a little different but still delicious.

Can I cook them in an air fryer?
Yes. Lightly coat the flautas with oil and air fry until crisp and golden, turning halfway through so they brown evenly.

How do I store leftover flautas?
Let them cool, then refrigerate them in an airtight container. Reheat them in the oven or air fryer to help restore the crispy exterior.

What can I serve with shredded beef flautas?
Mexican rice, refried beans, guacamole, salsa, queso, or a simple green salad all make great side dishes

Tips and Tricks

• Drain the shredded beef well. Let the cooked beef rest briefly, then remove as much excess liquid as possible. A drier filling keeps the tortillas from becoming soggy and helps prevent oil from splattering.
• Warm the tortillas before rolling. Microwave the flour tortillas until they are soft and flexible. This makes them easier to roll tightly without cracking or tearing.
• Avoid overfilling the flautas. Use a moderate amount of beef in each tortilla so they stay closed while frying. Overfilled flautas are more likely to split or unroll.
• Keep the oil near 350°F. Properly heated oil creates a crisp, golden exterior without making the flautas greasy. Fry them in small batches so the oil temperature does not drop too much.
• Secure and drain them properly. Use toothpicks to hold the flautas closed, then remove them before serving. Place the cooked flautas on a plate lined with paper towels or a wire rack so excess oil can drain away.

For more recipes like this, try:

• Chicken and Green Chile Quesadillas
• Easy Bean and Cheese Quesadillas
• Instant Pot Salsa Verde Chicken Tacos
• Slow Cooker Tacos Al Pastor

This recipe is adapted from Your Home Based Mom.