Mexican Style Shredded Beef (Instant Pot

• Gluten free
• Paleo

• Meat

  • 3 lbs Beef chuck, roast

• Produce

  • 1/4 cup Cilantro
  • 3 Cloves Garlic, fresh
  • 1 Lime (about 2 tablespoons, juice of
  • 1/2 Onion, large
  • 1 10 Ounce can Tomatoes & green chilies

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tsp Chili powder
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Liquids

  • 1/2 cup Water

Found on cookingwithcurls.com

Description

Ingredients

• 2 Tablespoons olive oil
• 3 Pounds beef chuck roast
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 3 Cloves fresh garlic (minced)
• 10 Ounce can diced tomatoes & green chilies
• 1/2 Large onion (sliced)
• 1/2 cup water
• Juice of one lime (about 2 Tablespoons)
• 1/4 cup chopped cilantro
• 1 Tablespoon cumin
• 1 teaspoon chili powder

Directions

• Salt and pepper both sides of the chuck roast.
• Select the Saute button on your Instant Pot, and add the oil.
• Brown the chuck roast on both sides, about 4 minutes per side.
• Pour the tomatoes over the roast, and add the garlic and onion slices. Pour the water around the sides of the roast.
• Place the lid on the Instant Pot, select the high pressure setting, and set the timer for 75 minutes
• The Instant Pot will beep when it is finished. Allow the built up pressure to be released then remove the lid.
• Shred the beef with two forks, I place mine on a large dinner plate.
• Remove the tomatoes and onions from the pot and return the shredded beef.
• Add the lime juice, cumin, chili powder, and cilantro, stir to combine.
• Place the lid back on top of the pot until ready to serve.