2poundsbeef stew meat,cut into small chunks (chuck roast or round roast works well)
2teaspoonscoarse sea salt
2teaspoonsdried minced onion
1/2teaspoonground black pepper
3/4cupbeef broth(or water)
In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to combine.
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.
Add the broth, cover with lid, seal the pressure valve and cook for 50 minutes at high pressure.
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.
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.
I have the 6-Quart 9-in-1 Duo Plus Instant Pot.To keep beef from drying out in the fridge, I recommend mixing it with some of the cooking liquid before storing in an airtight container.To freeze: place cooled shredded beef in a freezer-safe zip-top bag. Remove as much air as possible and seal.
Instant Pot Mexican Shredded Beef
Amount Per Serving (1 /8th of recipe)
Calories 290Calories from Fat 198
% Daily Value*
Saturated Fat 8g40%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Vitamin A 300IU6%
Vitamin C 3.3mg4%
* Percent Daily Values are based on a 2000 calorie diet.