This shredded beef recipe is made in an Instant Pot!  35 minute dish seasoned with Latin spices for all your Mexican dishes like street tacos, tostadas or enjoy over a bed of fried cabbage for a low carb meal!

If you haven’t invested in a pressure cooker yet, it’s time to add it to your birthday or Christmas gift list!


  • 4 pound chuck roast
  • 2 teaspoons garlic powder
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons cumin, divided
  • 1 1/2 teaspoons Mexican oregano
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon avocado oil 
  • 1 small onion, diced
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 14 ounce can diced tomatoes with chili OR
  • 3  - 4 ounce cans diced green chilis


  • Cut beef into 2-3 inch chunks and set aside. 
  • In a small bowl whisk together chili powder, 1 teaspoon cumin, garlic, oregano and salt.  Season meat and massage spices into the beef with your hands. 
  • Place avocado oil in Instant Pot and turn it on to saute mode. Cook onion until it begins to soften.  Add the remaining teaspoon of cumin and stir until fragrant.
  • Turn off the Instant pot and add the meat and remaining ingredients; broth, tomato paste, green chilis OR tomatoes with chili.  Lock the lid and press the meat/stew mode.
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