I love making shredded beef for tacos or burritos. It’s simple to make and comes out so tender in a pressure cooker. I personally use a pressure cooker vs an Instant Pot. However, this recipe will reflect the Instant Pot!
This beef is even great just on it’s own, in a salad, in a taco, burrito or even in a wrap. It freezes wonderfully as well! Give it a try!
Shredded Beef Tacos
Ingredients:
Meat:
3-4 lb chuck roast, excess fat trimmed
2 T olive oil
3 C beef broth (or water)
2 t onion powder
2 t garlic powder
2 t cumin
2 t chili powder
2 t paprika
2 t salt
2 t pepper
1 medium onion, quartered, optional
2 jalapenos, quartered, optional
Taco:
6-8 taco shells, hard or soft
8 oz queso fresco, crumbled
Optional toppings:
diced onion
sour cream
cilantro
avocado
salsa
Direction: Mix all above seasonings into a bowl. Fully season the beef roast on both sides. Turn the pressure cooker to saute. Add in 2 T of olive oil. Make sure the the pressure cooker is ready.
Sear the roast on all sides about 3-4 minutes. Don’t forget the edges! You are looking for a nice brown exterior. Once browned, add in the beef broth and onion and jalapeno, (if using.) This will cook for 60-70 minutes, depending on the size. Let the pressure release naturally.
Once pressure is released, remove roast and put on a large cutting board or large bowl and shredded using 2 forks. I skim the fat off the top of the liquid inside the pot and add the juices to the meat. This give is a nice rich flavor.
Warm tortillas and assemble the tacos. Add a few spoonfuls of beef and then your desired toppings. My go to toppings for anytime I make steak or beef tacos is always, queso fresco, onion, cilantro, & sour cream. Yum! Enjoy!!
Note: This meat is great frozen. It freezes very well. You can put in a freezer safe container with some of the juices.
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