Shredded Beef Tacos – another Instant Pot success! Get dinner on the table in no time with this easy kid-friendly recipe.
In the past year or so, my life has changed a lot – working full time, moving, new baby, and even more. This has made my time in the kitchen scale down quite a bit – until I got my Instant Pot! I’m sure by now, if you’ve been following me for a while, you get that I am in love with this Instant Pot!
Tacos have been on Anthony’s (and my) mind since the move-in, so this past weekend, I defrosted a hunk of chuck roast (not that I even needed to defrost it in the Instant Pot), and used that to make some tacos for dinner for us, my friend, Beth and her daughter. Dinner got two thumbs up from my toughest critics, and prompted me to making a double recipe of this meat next time to use throughout the week in lunches.
These tacos were so good, I barley got at good pictures… oops!
My last weekend was all about friends and food. We had dinner at our place on Friday night and D.J. made his famous Penne with Vodka Sauce, on Saturday we had a Mac and Cheese Bar at another friends house, and on Sunday, everyone was back here for Pork Roll and Cheese Sandwiches, then Beth stayed for Tacos.
(there was some regular 20-minute taco meat in this picture too)
We had everything I needed to make these tacos in my fridge and pantry, minus the avocado. The ingredients in this recipe are usually things that we keep on hand, and if you follow my Monthly Meal Plans, you’ll probably have everything you need on hand. Follow this easy recipe below and have delicious, shredded beef tacos on the table in under an hour!
Instant Pot Shredded Beef Tacos
Ingredients:
1, 3-4 lb chuck roast, cut into 2” pieces
1/2 cup orange juice
1 1/2 cups beef broth
2 tbsp fresh garlic, minced
2 tbsp cumin
1 tbsp chili powder
2 tbsp tomato paste
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
corn tortillas
cilantro
red onion
queso fresco
shredded cabbage
Directions:
Set Instant Pot to Sauté setting. Add olive oil and beef to pot. Season with salt, pepper, cumin and chili. Cook 3-4 minutes, stirring constantly until browned on each side.
Add orange juice, beef broth, garlic and tomato paste to pot. Stir to combine.
Turn valve to sealing and set Instant Pot to Meat/Stew. Cook on high pressure for 35 minutes.
Let pressure naturally release for 5 minutes, then manually release the rest of the pressure. Carefully remove lid, and chop beef into bite sized pieces and add back to pot. Stir to combine.
Meanwhile, warm corn tortillas.
Add shredded beef to warmed tortillas with your favorite toppings.
Get the printable version of the recipe by clicking the link below.
Instant Pot Shredded Beef Tacos
