This shredded beef recipe is made in an Instant Pot! 35 minute dish seasoned with Latin spices for all your Mexican dishes like street tacos, tostadas or enjoy over a bed of fried cabbage for a low carb meal!
If you haven’t invested in a pressure cooker yet, it’s time to add it to your birthday or Christmas gift list!
INGREDIENTS
DIRECTIONS
If you haven’t invested in a pressure cooker yet, it’s time to add it to your birthday or Christmas gift list!
INGREDIENTS
- 4 pound chuck roast
- 2 teaspoons garlic powder
- 1 1/2 tablespoons chili powder
- 2 teaspoons cumin, divided
- 1 1/2 teaspoons Mexican oregano
- 1 1/2 teaspoons kosher salt
- 1 tablespoon avocado oil
- 1 small onion, diced
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 14 ounce can diced tomatoes with chili OR
- 3 - 4 ounce cans diced green chilis
DIRECTIONS
- Cut beef into 2-3 inch chunks and set aside.
- In a small bowl whisk together chili powder, 1 teaspoon cumin, garlic, oregano and salt. Season meat and massage spices into the beef with your hands.
- Place avocado oil in Instant Pot and turn it on to saute mode. Cook onion until it begins to soften. Add the remaining teaspoon of cumin and stir until fragrant.
- Turn off the Instant pot and add the meat and remaining ingredients; broth, tomato paste, green chilis OR tomatoes with chili. Lock the lid and press the meat/stew mode.
- Read more please visit : www.thefoodieaffair.com
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