Umami Recipes
Umami Recipes

JoenDeb Recipes

Mexican Shredded Beef- Instant Pot Recipe

6 servings

servings

10 minutes

active time

-

total time

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

Directions

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.

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

Serving Size

0.5 cup

Calories

214 kcal

Total Fat

9.7 g

Saturated Fat

9.6 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

94.1 mg

Sodium

546 mg

Total Carbohydrate

1 g

Dietary Fiber

0.5 g

Total Sugars

0.4 g

Protein

30.5 g

6 servings

servings

10 minutes

active time

-

total time
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