Instant Pot Shredded Beef Tacos
Directions
- 1Start by adding a 2 1/2 pound chuck roast to your Instant Pot.
- 2Take the chuck roast out and cut it into smaller pieces.
- 3Get a mixing bowl.
- 4Add 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 little bit of black pepper to the mixing bowl.
- 5Mix the spices around with your finger.
- 6Pick up a piece of the meat, drop it in the spice mixture, flip it around, and coat it nicely. Do this with all the meat.
- 7Add 2 tablespoons of avocado oil to your Instant Pot.
- 8Turn the sauté function on the Instant Pot.
- 9Once the Instant Pot is hot, throw the seasoned meat back in and sear it on all sides.
- 10Once the meat is seared, turn the sauté function off.
- 11Add 3/4 cups of beef broth to the Instant Pot.
- 12Put the lid back on the Instant Pot, make sure it's locked, and check that the vent is closed.
- 13Set the Instant Pot to high pressure for 50 minutes.
- 14When the time is up and it's done venting, take the lid off.
- 15Grab a slotted spoon and a plate.
- 16Put all of the meat on the plate.
- 17Get two forks and start shredding the meat.
- 18Dump all of the shredded meat back into the Instant Pot in the juices.
- 19Grab a lime, rip it in half, and squeeze the juices out with your bare hands into the Instant Pot.
- 20Add chopped cilantro to the Instant Pot.
- 21Grab a toasted tortilla, fill it full of meat, some homemade pico de gallo, and a little bit of your favorite salsa.
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 cups beef broth
- 1 lime
- chopped cilantro
- toasted tortilla
- homemade pico de gallo
- favorite salsa
Equipment
Instant Potmixing bowlslotted spoonplateforks
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