Instant Pot Low-Carb Spicy Shredded Beef Street Tacos
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Category
Main Dish
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Cusine
Low-Carb
What do you need?
How to make?
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
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
2 T fresh-squeezed lime juice
1 T olive oil
Directions
Trim desired amount of fat from the chuck roast and cut it into thick slices. Rub meat slices on both sides with Kalyn’s Taco Seasoning. Turn the Instant Pot to SAUTE, HIGH TEMPERATURE, add olive oil, and then brown the chuck roast pieces about 3 minutes per side. Make sure they are nicely browned on both sides. Add salsa verde, diced green chiles, lime juice, and salt to the Instant Pot. Lock lid and set the Instant Pot to MANUAL, HIGH PRESSURE for 40 minutes. While meat cooks finely chop radishes, red onion, and cilantro for the salsa. Stir salsa ingredients together, then stir in the lime juice and olive oil. Wrap the tortillas in foil and heat in the oven or heat each one in a dry frying pan as you assemble the tacos. When 40 minutes is up, use NATURAL PRESSURE RELEASE for at least 20 minutes, then quick-release any remaining pressure. Remove meat to a cutting board while you keep cooking liquid warm in the Instant Pot. Use two forks to shred the meat apart and return to the Instant Pot. Pile a small amount of meat on to each street taco shell, then top with salsa or other toppings of your choice and devour!.