Instant Pot Shredded Beef Tacos Recipes

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

INSTANT POT BEEF BARBACOA TACOS

Instant Pot Beef Barbacoa Tacos image

Salty, spicy, and slightly tangy, this pressure cooker shredded beef barbacoa taco recipe delivers flavor on multiple levels.

Provided by Daniel Shumski

Categories Beef Taco Super Bowl Instant Pot Chile Pepper

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobo, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock
2 bay leaves
Small (6-inch) corn tortillas, for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving

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.

INSTANT POT® MEXICAN BEEF TACO FILLING

Instant Pot® Mexican Beef Taco Filling image

This tasty Mexican taco filling is ready in no time and is easy to prepare with an Instant Pot®! Assemble tacos with flour or corn tortillas, and top with avocado, Mexican crema, and queso fresco. Serve with rice and refried beans, if desired.

Provided by thedailygourmet

Categories World Cuisine Recipes Latin American Mexican

Time 1h40m

Yield 6

Number Of Ingredients 9

Ingredients

¼ pound bacon, cut into 1 1/2-inch pieces
½ pound beef sirloin, cut into small pieces
½ pound carne molida (finely chopped beef)
1 white onion, shaved into slivers
2 (1.41 ounce) packages sazon seasoning with cilantro and achiote (such as Goya®), divided
2 Roma tomatoes
1 jalapeno pepper, sliced
1 teaspoon chili powder
½ teaspoon ground cumin

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 1.4 g, Cholesterol 50.2 mg, Fat 8.9 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 3.3 g, Sodium 2184.7 mg, Sugar 0.7 g

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