JoenDeb Recipes

Mexican Shredded Beef- Instant Pot Recipe

Name: Mexican Shredded Beef- Instant Pot Recipe
Prep time: 10 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 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

Instant Pot

Mexican

6 servings

porzioni

10 minutes

tempo di preparazione

tempo totale

Inizia a Cucinare

Ingredienti

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

Istruzioni

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!

Note

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

Nutrizione

Dimensione della Porzione

0.5 cup

Calorie

214 kcal

Grassi Totali

9.7 g

Grassi Saturi

9.6 g

Grassi Insaturi

Grassi Trans

Colesterolo

94.1 mg

Sodio

546 mg

Carboidrati Totali

1 g

Fibra Alimentare

0.5 g

Zuccheri Totali

0.4 g

Proteine

30.5 g