Tuesday, December 18, 2018

Instant Pot Shredded Mexican Beef

I LOVE this new recipe.  I have eating more Whole 30/Paleo dinners lately.  We usually make Carnitas often but I wanted to try something with beef.

Please visit Nikki at Tasty Thin for more details.  I changed the seasoning but did everything else pretty much the same.

I decided to use Tajin seasoning instead of a homemade taco or fajita seasoning.  I found Tajin Seasoning at Walmart - it consists of ground chile peppers, salt and dehydrated lime juice. I thought the meat was so good with this seasoning.  Our youngest daughter, Meg, raved about it.  It had a nice, Mexican "lime" flavor!

Try it.  You can make rice bowls, street tacos, etc.  You will love it!




Instant Pot Shredded Mexican Beef (adapted from Tasty Thin)

3-4 lb chuck roast
1 large onion, sliced
7 oz can of green chiles
2 chipotle peppers in adobo sauce (more if like spicy), diced or cut small with kitchen shears
1 Tbsp adobo sauce (if whole 30, use dried chipotle seasoning)
2 Tbsp tomato paste
3 tsp garlic, minced
3 Tbsp lime juice
2 Tbsp homemade taco seasoning or fajita seasoning ( I love the Tajin seasoning - used 3 Tbsp)
1 cup beef broth

Cut roast into a few large chunks and trim off the fat.  Heat Instant Pot on the Saute setting.  Add meat and brown for 3-4 minutes, turning occasionally.  I seasoned with salt and sprinkled on some extra Tajin seasoning. (may need to saute in a little olive oil if roast isn't fatty enough)

Add onions and green chiles to Instant Pot with beef.  Add the rest of the ingredients.  Seal lid and set for 50 minutes on Manual setting.

When cycle is complete, allow pot to depressurize naturally for 15 minutes.  Remove lid.  Take beef out and shred with two forks.  Serve warm!  Make rice bowls, nachos, street size tacos, etc.

*We ate without all of the juice.  I did store the leftovers in a small amount of juice to reheat later.