Instant Pot Low-Carb Spicy Shredded Beef Street Tacos

Ingredients

• 2.5 lb. chuck roast, trimmed and cut into thick slices
• 1 T olive oil, for browning meat
• 1 T taco seasoning
• 1 cup low-sugar salsa verde
• 1 can diced green chiles
• 2 T fresh-squeezed lime juice
• 1/2 tsp. salt
• 1 package Mission Carb Balance Street Taco Tortillas or other low-carb tortillas of your choice
• 1 bunch radishes, trimmed and chopped small
• 6 T finely chopped red onion
• 1/4 cup finely chopped fresh cilantro
• 1 T olive oil

Directions

1. Trim the chuck roast to your preference, then slice it into thick pieces. Coat both sides of the meat with Kalyn's Taco Seasoning.
2. Set the Instant Pot to SAUTE, HIGH TEMPERATURE, pour in the olive oil, and brown the chuck roast pieces for about 3 minutes on each side. You want good color on both sides, so do not rush this part.
3. Pour the salsa verde into the Instant Pot, then add the diced green chiles, lime juice, and salt.
4. Secure the lid and cook on MANUAL, HIGH PRESSURE for 40 minutes.
5. While the beef is cooking, finely chop the radishes, red onion, and cilantro for the salsa.
6. Combine the chopped salsa ingredients, then mix in the lime juice and olive oil.
7. Warm the tortillas by wrapping them in foil and heating them in the oven, or heat them one at a time in a dry frying pan as you put the tacos together.
8. When the 40 minutes are finished, let the pressure come down naturally for at least 20 minutes, then release whatever pressure is still left.
9. Transfer the meat to a cutting board, leaving the cooking liquid warming in the Instant Pot.
10. Shred the beef with 2 forks, then put it back into the Instant Pot.
11. Add a small portion of beef to each street taco shell, spoon the salsa or your preferred toppings over the top, and eat.