Instant Pot Mexican Shredded Beef
You do not have to give up tacos while living a keto lifestyle and this Instant Pot Mexican Shredded Beef is the perfect filling!
shredded, taco, keto, paleo, whole30, roast
or 3 pounds if you can find one
ground black pepper
Himalayan pink salt
sliced - about 1/2 a large onion
diced tomatoes and green chilies
substitute beef stock, or water if preferred
fresh lime juice
Plug in your pressure cooker, then press the Sauté button. When the display reads HOT, add the oil.
Salt and pepper both sides of the chuck roast.
Place the roast into the pressure cooker. Brown the chuck roast on both sides, about 4 minutes per side.
Add the minced garlic and sliced onions and pour in the stock and canned tomatoes.
Lift the roast up a bit to allow the liquid to run underneath.
Secure the lid, select the High Pressure setting, and set the timer for 75 minutes. Make sure the pressure valve is in the “Sealing” position.
When the pot beeps allow the pressure to release naturally, then carefully remove the lid.
Remove the roast and place on a large plate or in a large bowl. Shred with two forks.
Remove all but 3/4 cup of liquid from the pressure cooker. Return the shredded beef to the pot and add the lime juice, cumin, chili powder, and cilantro, stir to combine.
Place the lid back on top of the pot to keep warm until ready to serve.
Some people shred their meat inside the pot, but I end up wearing it so it’s easier for me to use a plate.
By adding the lime juice, cilantro, cumin, and chili powder after it is cooked, the flavors are brighter and a bit more intense without being overpowering.
If you do not have an Instant Pot, you can still make my original
Mexican Style Shredded Beef
on the stove….or in a slow cooker on LOW for 8 hours, or on HIGH for 6 hours.
If you are in the market for an
Instant Pot, I have this one
5 carbs - 1 fiber = 4 net carbs.
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