Instant Pot Shredded Beef Tacos Food

INSTANT POT SHREDDED BEEF TACOS

Instant Pot Shredded Beef Tacos image

This shredded beef tacos recipe is a game-changer and time saver! All the tenderness of slow cooked beef. None of the wait. Put your Instant Pot to good use for tasty tacos filled with the most perfectly spiced, juicy, melt-in-your-mouth shredded beef. Who says good food takes time prepare?

Provided by Mission Foods

Time 10m

Yield 8

Number Of Ingredients 13

Ingredients

16 Mission 25 Calories Yellow Corn Tortillas, warmed
3 lbs. Beef chuck roast
2 tbsp. Brown sugar
1 tbsp. Chili powder
1 tsp. Ground cumin
½ tsp. Salt
½ tsp. Pepper
1 ½ cups Tomato salsa
2 Garlic cloves, minced
1 Avocado, ripe, halved, pitted and diced
1 cup Red onion, diced
⅓ cup Cilantro
1 Lime, cut into wedges

Steps:

Pat roast dry with paper towel. Stir together brown sugar, chili powder, cumin, salt and pepper; rub all over roast. Place in bowl of multi-function Instant Pot; add salsa, garlic and 1/2 cup water.
Place lid on Instant Pot and lock in position.
Set to PRESSURE COOK on HIGH for 60 minutes. Quick release the pressure naturally according to manufacturer's instructions before removing lid. Remove beef and shred with two forks. Return to Instant Pot. Set to WARM function for serving.
Warm tortillas according to package directions.
Assemble shredded beef in warm tortillas with avocado, onion and cilantro. For extra zest, squeeze lime wedges over tacos.
For individual servings, freeze shredded beef in single-serving portions in airtight containers; reheat in the microwave before assembling in tortillas for an easy lunch or dinner.

Nutrition Facts : Calories calories

INSTANT POT® STEAK TACOS

Instant Pot® Steak Tacos image

These mouth-watering Instant Pot® steak tacos will put a new twist on taco Tuesdays! Serve with whole or shredded tortillas, sour cream, and salsa.

Provided by Jessica Cooper

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 (1.1 oz) package dry mesquite marinade mix (such as McCormick® Grill Mates®)
¼ cup water
¼ cup vegetable oil
2 pounds beef top sirloin, thinly sliced
1 tablespoon vegetable oil, or as needed
1 teaspoon minced garlic
¼ cup taco seasoning
1 lime, halved
water as needed
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced

Steps:

Combine marinade mix, 1/4 cup water, and 1/4 cup oil in a bowl with an airtight lid. Add steak, seal the lid, and shake until coated with marinade.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil to lightly coat the bottom of the pot and add garlic. Transfer steak from marinade to the hot oil. Add taco seasoning, squeeze in lime juice, and saute until meat is no longer pink, 5 to 10 minutes. Transfer cooked steak to a bowl.
Add water to the Instant Pot® and scrape steak bits from the bottom. Add bell peppers and onion. Close and lock the lid, select high pressure, and set the timer for 2 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes, making sure to cover with a towel to prevent splatter. Unlock and remove the lid.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 8.4 g, Cholesterol 49 mg, Fat 15.1 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.9 g, Sodium 487.1 mg, Sugar 3.1 g

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