We love a good Instant Pot recipe to make meal planning or weeknight dinners a breeze! This recipe combines so many delicious flavors you’ll be adding it to your weekly Taco Tuesday menu!
3lb.Brickfield Market chuck roastcut into 2” chunks
2tbspolive oil
½yellow onionchopped
4clovesgarlicminced
2chipotle chili peppers in adobo sauce
3tbspapple cider vinegar
1limejuiced
¾cupbeef broth
1tbspground cumin
2tspdried oregano
1tspsalt
1tsppepper
6flour or corn tortillas
1Roma tomatodiced
1/4cupred oniondiced
Sour cream or Mexican crema
Fresh cilantro
Limewedged
Instructions
Add olive oil to instant pot. Set to sauté mode. Add chuck roast and sear on all sides until brown, about 2 minutes on each side. Add onion, garlic, chipotles in adobo sauce, beef stock, apple cider vinegar, lime, cumin, oregano, salt and pepper to the beef and stir to combine. Set to meat mode (or 35 minutes on high). Once cooked, let naturally release. Then shred the beef.
Top tortillas with shredded beef with tomato, red onion, cream, cilantro and lime.