Instant Pot Mexican shredded Beef Tacos Recipe

• servings: 6 servings
• active time: 5 minutes
• total time: 1 hour 35 minutes

Ingredients

3 lbs Boneless beef chuck roast

1 can Diced Green Chilis (7 oz.)

1 tsp minced garlic

2 Tbsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1 lime (juiced)

1 Cup Water

Directions

Place the roast in the Instant Pot.

In a small bowl combine the green chilis, garlic, chili powder, cumin, salt and pepper. Mix well.

Spread the mixture over the roast in the Instant pot.

Add the water to the instant pot.

Place the lid on top set to sealing and cook on high pressure for 75 minutes with a full natural release.

Shred the beef. Squeeze on fresh lime over the beef and stir to combine.

Serve on tortillas, rice or over nachos!

Nutrition

• Serving Size: 8 g
• Calories: 427 kcal
• Total Fat: 27 g
• Saturated Fat: 12 g
• Trans Fat: 2 g
• Cholesterol: 156 mg
• Sodium: 500 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 44 g