Instant Pot Shredded Beef Tacos
Servings: 8 Servings
Ingredients
- 2 to 3 pounds chuck roast cut into 1 to 2 inch pieces
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon cooking oil canola, vegetable, etc.
- ½ cup white onion diced
- 2 garlic cloves minced
- 1 ounce taco seasoning
- 1 cup low-sodium beef broth
- 10 ounces diced tomatoes and green chiles undrained
- Garnishes tomatoes, sour cream, avocadoes, cheese, onions, etc.
Instructions
- In a large bowl, combine beef pieces, garlic powder, onion powder, salt and pepper. Set aside. (See recipe notes.)2 to 3 pounds chuck roast, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, ¼ teaspoon ground black pepper
- Set the Instant Pot to "Saute," and allow to get hot. Add the oil. Then add the onions and stir for 1-2 minutes until soft.1 tablespoon cooking oil, ½ cup white onion
- Add the beef and garlic. Continue to stir until all sides of the beef are browned.2 garlic cloves
- Add the taco seasoning, beef broth, and tomatoes and green chiles (undrained). Close the lid and set to "Sealing." Choose the "Meat/Stew" option and set for 40 minutes. If your pressure cooker doesn't have a meat/stew button, choose manual/pressure cook on high for 40 minutes.1 ounce taco seasoning, 1 cup low-sodium beef broth, 10 ounces diced tomatoes and green chiles
- After the meat cooks for 40 minutes, allow the pressure cooker to complete a full pressure release. Next, remove the lid and use two forks to shred the beef.
- Serve the beef on tortillas, shells, or chips. Top with tomatoes, onions, cilantro, sour cream, or your other favorites.
- Reserve the juice from the Instant Pot for any leftover beef. Place remaining beef in juice and transfer to an airtight container. Store in the refrigerator for up to three days.
Notes
*We used a 6-Quart Duo Instant Pot for this recipe and have not tried other sizes or models. Substitutions or adjustments may change the outcome of the dish.
*In the event you are concerned about sodium intake, consider using a low-sodium or sodium-free taco seasoning.
*Step 1 of the instructions regarding seasoning the meat can be done in advance. Simply season the meat and place in a sealed container in the refrigerator for 1-3 hours ahead of time.
*Calories are approximate and only account for the the ingredients listed minus the optional garnishes.
Nutrition Facts
Instant Pot Shredded Beef Tacos
Serving Size
0.25 pound
Amount per Serving
Calories
248
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
30
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
78
mg
26
%
Sodium
836
mg
35
%
Potassium
432
mg
12
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
23
g
46
%
Vitamin A
490
IU
10
%
Vitamin C
3
mg
4
%
Calcium
40
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
