The Best Low Carb Instant Pot Beef Machaca

Mexican Beef Machaca is made by rubbing spices and seasonings onto the meat. Traditionally people would pound the meat thinly and dehydrate it as it would be a great way to preserve meat for ranchers and others that worked outside. They would take the meat and rehydrate it before eating. However, today people make machaca with the same spices and seasonings but no longer dehydrate the meat. Machaca is made by simmering the beef in peppers, onions, cumin, tomatoes, and plenty of salt. You will love this Keto Mexican recipe!

How is machaca served?

Low carb Beef machaca can be served with hot cauliflower rice, in Keto tortillas, or on top of a salad. You can even enjoy machaca with eggs by sauteing some onions, tomatoes, and other vegetables together and then adding the eggs and meat to make a scramble. In this recipe, we served ours with Keto tortillas.

How can I adjust the spiciness of this dish?

Instead of poblanos, you can add jalapenos, serranos, habaneros for more heat. Chipotle peppers would also be a great addition to add some smokiness.

Where can I find Keto tortillas?

You can find Keto tortillas at most grocery stores. However, they usually contain wheat. Try making our super easy wheat-free tortillas:

https://www.carbmanager.com/recipe-detail/ug:b6e1533b-8887-f319-1abd-7196da25ef6e/keto-tortillas

What can I use if I do not own an Instant Pot?

If you do not own an Instant Pot, you can cook this meat in a slow cooker on low for 8 hours.

Net Carbs

5.7 g
Fiber

1.9 g
Total Carbs

7.7 g
Protein

48.5 g
Fats

55.8 g

740 cals

Quantity

Serving Size

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Beef pot roast

2.5 lb
Coarse Kosher Salt

1 tbsp
Chili powder

1 tsp
Cumin, ground

2 tsp
Avocado oil

1.5 tbsp
White onion

0.5 large
Poblano Peppers, raw

1 pepper
Apple cider vinegar

2 tbsp
Garlic

2 clove
Beef broth

1 qt
Petite Diced Tomatoes

1 cup
Oregano, ground

1 tsp
Himalayan Pink Sea Salt

1 tsp
White onion

0.5 large
Cilantro

0.5 cup, chopped
Cabbage

8 tbsp, shredded
Crema Mexican Style Cream

16 tsp
Green salsa (salsa verde)

16 tsp

Step 1

Combine 1 tbsp kosher salt, chili powder, and ground cumin. Sprinkle half of the mixture on the first side of the meat. You will sprinkle the other half of the spice mixture on the other side of the meat as soon as it is searing in the pot.
Step 2

Heat an Instant Pot on the Saute setting until it says “hot.” Add in the avocado oil. Place the meat seasoning side down. Then sprinkle the other side with the remaining seasoning. Sear the meat on both sides for several minutes until nicely browned.
Step 3

Add in the chopped white onion and poblano. Remove the seeds and membrane from the poblano if you want milder heat. If you want to use a milder pepper, feel free to use green bell pepper for flavor.
Step 4

Add apple cider vinegar, garlic, unsalted beef broth, canned diced tomatoes, oregano, and 1 tsp sea salt. I like to buy unsalted broth because it allows me to add pink Himalayan sea salt, which is higher in minerals. Then set the pot on High pressure for 55 minutes. Once the time has elapsed, use a natural release.
Step 5

Shred meat and then place the meat back into the pot with the braising liquids. Allow to sit on warm for 30 minutes before serving. This will allow the meat to stay moist.
Step 6

Combine the chopped white onion and cilantro. Feel free to add a squeeze of lime. Also, season the mixture with some salt to taste. Stir well.
Step 7

Drain the meat and serve the beef inside Keto tortillas. Top each taco with shredded cabbage, Mexican crema, and salsa. Feel free to add other toppings like chopped jalapenos, shredded cheese, or guacamole.