INSTANT POT SHREDDED BEEF TACOS RECIPES
INSTANT POT SHREDDED BEEF TACOS - MISSION FOODS
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
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 13
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 BEEF BARBACOA TACO RECIPE RECIPE | EPICURIOUS
Salty, spicy, and slightly tangy, this pressure cooker shredded beef barbacoa taco recipe delivers flavor on multiple levels.
Provided by Daniel Shumski
Total Time 1 hour
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 16
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.
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