Mexican Shredded Beef- Instant Pot Recipe

• portions: 6 servings
• temps actif: 10 minutes

Ingrédients

5 lb chuck roast, boneless

1 1/4 cup beef stock

2 Tbsp tomato paste + 1 teaspoon

DRY RUB SPICES

2 Tbsp chili powder + 1 teaspoon

1/2 Tbsp onion powder + 1/2 teaspoon

2 tsp salt

2 1/2 tsp cumin

2 1/2 tsp garlic powder

1 1/4 tsp ground black pepper

3/4 tsp cayenne pepper

3/4 tsp paprika

Instructions

Combine all of the dry rub spices in a small bowl, set aside.

In another bowl, whisk together the beef stock and tomato paste. Set aside

Place the chuck roast on cutting board. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides.

Place roast into instant pot.

Pour beef stock mixture over roast.

Instant Pot Instructions:

Turn the Instant Pot to high pressure and cook for 93 minutes . Once done, allow a 15 minute natural release (meaning: leave it alone!), then set the valve to"venting".

• Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat.

• Do a taste, and add more salt if needed. Ready to serve!

Notes

This recipe can be used for multiple Mexican dishes.(burritos-tacos-taquitos-enchiladas, quesadillas, and more)

Nutrition

• Taille de Portion: 0.5 cup
• Calories: 214 kcal
• Lipides Totaux: 9.7 g
• Lipides Saturés: 9.6 g
• Cholestérol: 94.1 mg
• Sodium: 546 mg
• Glucides Totaux: 1 g
• Fibres Diététiques: 0.5 g
• Sucres Totaux: 0.4 g
• Protéines: 30.5 g