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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Instant Pot Mexican Shredded Beef Recipe

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This recipe for Instant Pot Mexican Shredded Beef is from The Glossner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds beef stew meat, cut into small chunks (chuck roast or round roast works well)
1 tablespoon chili powder
2 teaspoons coarse sea salt
2 teaspoons dried minced onion
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 tablespoons cooking oil
3/4 cup beef broth (or water)
1 lime, juiced
1/2 cup chopped cilantro
Directions:
Directions:
1. In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to combine.

2. Press the sauté button on the Instant Pot and add the cooking oil. When hot, add the seasoned meat and sear until browned on all sides.
3. Add the broth, cover with lid, seal the pressure valve and cook for 50 minutes at high pressure.

4. Open the pressure valve to quickly release the pressure. Carefully open the lid and transfer the beef to a large plate using a slotted spoon

5. Shred beef with two forks and then return it to the Instant Pot. Add lime juice, chopped cilantro and stir. Serve and enjoy in tacos, burrito bowls and salads.

6. I also add to a sheetpan and put under the broiler until crispy
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
From Isabeleats.com

 

 

 

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