Mexican Shredded Beef- Instant Pot Recipe

• 份量: 6 servings
• 准备时间: 10 minutes

配料

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

步骤

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!

备注

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

营养

• 每份大小: 0.5 cup
• 卡路里: 214 kcal
• 总脂肪: 9.7 g
• 饱和脂肪: 9.6 g
• 胆固醇: 94.1 mg
• 钠: 546 mg
• 总碳水化合物: 1 g
• 膳食纤维: 0.5 g
• 总糖: 0.4 g
• 蛋白质: 30.5 g