Easy Insta Pot Shredded Beef Tacos
Directions
- 1Add the chuck roast to your Instant Pot.
- 2Take out the chuck roast, cut it into smaller pieces and put it back in.
- 3Get a mixing bowl and add one tablespoon of chili powder.
- 4Add two teaspoons of kosher salt.
- 5Add two teaspoons of dried minced onion.
- 6Add a teaspoon of cumin.
- 7Add a teaspoon of garlic powder.
- 8Add a teaspoon of dried oregano.
- 9Add a little bit of black pepper and mix it around with your finger.
- 10Pick up a piece of the meat, drop it in there, flip it around to coat it, and do this with all of the meat.
- 11Add two tablespoons of avocado oil to your Instant Pot.
- 12Turn the saute function on.
- 13Once it is hot, throw that meat back in.
- 14Give it a really good sear on all sides.
- 15Turn saute off.
- 16Add 3/4 cups of beef broth.
- 17Put the lid back on and make sure it's locked.
- 18Check the vent is closed.
- 19Set it to high pressure for 50 minutes.
- 20When the time's up and it's done venting, take the lid off.
- 21Grab a slotted spoon and a plate and put all of the meat on the plate.
- 22Get two forks and start shredding.
- 23Dump all of the meat back into the Instant Pot in the juices.
- 24Grab a lime, rip it in half, and squeeze the juices out with your bare hands.
- 25If you have chopped cilantro in your pocket, now is the perfect time to add it.
- 26Grab a toasted tortilla, fill it full of meat, some homemade pico de gallo, and a little bit of your favorite salsa.
- 27Put it in your mouth.
Ingredients
- 2.5 pound 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
- black pepper
- 2 tablespoons avocado oil
- 0.75 cup beef broth
- 1 lime
- cilantro
- 1 toasted tortilla
- pico de gallo
- salsa
Equipment
Instant Potmixing bowlslotted spoonplateforks
Tips
- For easy cleanup, mix the spices in a bowl and coat the meat in it, then put it into the Instant Pot.
- Make sure the vent is closed to cook properly.
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