Instant Pot Mexican Shredded Beef Tacos Recipes

INSTANT POT MEXICAN SHREDDED BEEF TACOS RECIPE

Steps:

• Place the roast in the Instant Pot.
• In a small bowl combine the green chilis, garlic, chili powder, cumin, salt and pepper. Mix well.
• Spread the mixture over the roast in the Instant pot.
• Add the water to the instant pot.
• Place the lid on top set to sealing and cook on high pressure for 75 minutes with a full natural release.
• Shred the beef. Squeeze on fresh lime over the beef and stir to combine.
• Serve on tortillas, rice or over nachos!

MEXICAN SHREDDED BEEF RECIPE

Steps:

• Make the dry rub: In a small bowl, combine paprika with chili powder, oregano, coriander, cumin, garlic powder, salt, and pepper.
• Liberally season the beef portions with the dry rub.
• Heat vegetable oil in a pot/Instant Pot. Sear the roasts (in 2 batches) until brown on all sides. Deglaze the pot with 2 tablespoons of water scrubbing any stuck bits to the bottom of the pot with a wooden spatula or spoon.
• Add the beef back in, and add the beef broth. Give everything a quick stir so that the meat is covered in the liquid. Add lime juice to the broth.
• If cooking over the stovetop or in a slow cooker, cook until tender on medium heat, or for 8 hours on low in the slow cooker.
• If using an Instant Pot, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 55 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid and take the beef out to shred.
• Shred the meat using 2 forks, then put it back in the Instant Pot in the sauce to soak it up.
• Strain liquid from beef, and serve in tortillas with your favorite toppings.

INSTANT POT BEEF BARBACOA TACOS

Steps:

• Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
• Press Sauté and use the Sauté or Adjust button to select the highest temperature ("More"). Place the vegetable oil in the inner pot. Wait until the display reads "Hot," about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
• Add the vinegar sauce and the chicken broth (be careful-steam may whoosh up!), and then the bay leaves. Stir to combine.
• Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 30 minutes.
• When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
• Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
• Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.