Directions
- 1Add a 2.5 pound chuck roast, cut into smaller pieces, to your Instant Pot.
- 2In a mixing bowl, combine 1 tablespoon of chili powder, 2 teaspoons of kosher salt, 2 teaspoons of dried minced onion, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and a pinch of black pepper.
- 3Mix the spices with the meat until it's nicely coated.
- 4Add 2 tablespoons of avocado oil to the Instant Pot and turn the sauté function on.
- 5Once hot, sear the meat on all sides.
- 6Turn off sauté, and add ¾ cups of beef broth. Close and lock the lid, making sure the vent is closed. Set to high pressure for 50 minutes.
- 7Once the time is up and the Instant Pot is done venting, take the lid off.
- 8Remove the meat to a plate and shred it using two forks.
- 9Return the shredded meat to the Instant Pot.
- 10Add the juice of one lime and a handful of chopped cilantro.
- 11Fill a toasted tortilla with the shredded meat, pico de gallo, and your favorite salsa.
Ingredients
- 2.5 pounds chuck roast
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 2 teaspoons dried minced onion
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 pinch black pepper
- 2 tablespoons avocado oil
- 0.75 cups beef broth
- 1 lime
- 1 handful cilantro
- 1 tortillas
- 1 pico de gallo
- 1 salsa
Equipment
Instant Pot
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