PCLinuxOS Recipe Corner: Instant Pot Shredded Beef Tacos

Instant Pot Shredded Beef Tacos

INGREDIENTS:

3-4 lb. chuck roast cut into 2 inch pieces
1 Tbsp chili powder
1½ tsp sea salt
1 Tbsp olive oil
1 cup onion diced
2 Tbsp tomato paste
6 garlic cloves diced
1 tsp cumin
1 tsp oregano
½ cup picante sauce salsa
1 cup beef broth
cilantro for garnish
limes to squeeze over top

DIRECTIONS:

In a bowl, combine cubed meat with chili powder and salt. Toss to coat

Press the “Saute” button on the Instant Pot and add the olive oil

Add in onions and saute until softened

Add in tomato paste, garlic, cumin and Mexican oregano. Stir for about a minute. Add in seasoned meat

Pour in salsa and beef broth

Cover and lock the lid. Press “Keep Warm/Cancel” on the Instant Pot and then press the “Meat/Stew” button to switch it to the pressure cooking mode. Set cooking time to 35 minutes

Let the pressure release naturally

Unlock the lid and remove meat. Shred with two forks. Use leftover liquid as a gravy if desired

Add any additional salt and pepper if needed

Top with chopped cilantro and a squeeze of fresh lime juice

Brown meat before placing in slow cooker

Place meat and all ingredients except cilantro and limes into a slow cooker. Cook 4-5 hours on high or 6-7 on low in a slow cooker

Use left over liquid from cooking for homemade tortilla soup

This Instant Pot Shredded Beef Taco meat is quick, easy and delicious! It can be used in tacos, enchiladas, taquitos, burritos, etc.

NUTRITION:

Calories: 231    Carbs: 3g    Sodium: 566mg     Fiber: 1.2g    Protein: 22g