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Instant Pot Shredded Beef Tacos
Easy Instant Pot shredded beef taco recipe makes delicious beef tacos in an hour with just 4 ingredients!
Course
Main Course
Cuisine
American, Mexican
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Pressure Release
15
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
10
servings
Calories
255
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
3
pounds
boneless beef chuck roast
fat trimmed and cut into 2” pieces
3
tablespoons
taco seasoning
1
cup
tomato-based salsa
½
cup
reduced-sodium beef broth
Instructions
Place the meat in the Instant Pot inner pot.
Sprinkle with taco seasoning.
Pour the salsa and beef broth around the meat.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL HIGH pressure and adjust the time to 30 minutes.
Let the pressure release naturally for 15 minutes.
Turn the pressure release valve to VENTING to release any remaining pressure.
Use two forks to shred the meat.
Notes
Beef:
You can use a similar cut of beef, like an arm roast or a rump roast.
Taco seasoning:
You can use packets or make your own with this
taco seasoning recipe
.
Salsa:
You can use mild, medium, or hot depending on how much heat you'd like your tacos to have.
Beef broth:
I like to use reduced-sodium broth in this recipe. You can use no salt or regular broth or stock if you prefer.
Serving suggestions:
I have a section with topping ideas and serving suggestions above the recipe.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
255
kcal
|
Carbohydrates:
2
g
|
Protein:
27
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
94
mg
|
Sodium:
376
mg
|
Potassium:
550
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
213
IU
|
Vitamin C:
1
mg
|
Calcium:
31
mg
|
Iron:
3
mg