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Instant Pot Beef Tacos with Avocado Salsa

Make these shredded beef tacos for your next weeknight meal! 

Course Dinner, Lunch
Type Mexican
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

What You'll Need

  • 3 lb eye round roast fat trimmed and cut into thirds
  • 1 cup chicken or beef stock
  • 4 cloves garlic smashed
  • 16 Corn tortillas
  • Olive oil

Spice mix:

  • 3 parts chili powder
  • 1 part cumin
  • 1 part coriander
  • 1 part salt
  • 1 part pepper

Avocado Salsa:

  • 1 ripe avocado
  • 1-2 jalapenos finely chopped
  • 1 shallot finely chopped
  • 1 handful cilantro finely chopped
  • 1 lime
  • Salt and pepper

What to Do

Shredded beef:

  1. Turn on the Instant Pot’s “Saute” feature. While it is preheating, pat the beef dry with paper towels, then sprinkle generously with 1-2 tablespoons of the spice mix. Coat the pieces of beef on all sides with the spices.

  2. Add 1 tablespoon of olive oil to the Instant Pot. Sear the beef 3-4 minutes per side on all sides, until the beef has a deep brown color. Remove the beef from the inner pot.
  3. Add the stock and garlic to the inner pot. Using a wooden spoon, scrape up any browned bits from the bottom.
  4. Return the beef to the inner pot. Press the “Manual” setting, using high pressure. Set the timer to 60 minutes.

  5. While the beef is cooking, prep your avocado salsa (see below.)
  6. Allow the pressure to release naturally. Then, remove the beef from the pot. Leaving the remaining juices in the pot, turn on the “Saute” feature to reduce the liquid by half.
  7. Shred the beef with two forks, then return to the reduced cooking liquid, and press the “Keep warm” button until you are ready to serve.

Avocado salsa:

  1. In a small bowl, stir together the diced shallot and the juice of 1 lime.
  2. Cut the avocado in half, carefully removing the pit. Use a spoon to remove the skin, then carefully dice the avocado. Add the avocado to the shallot/lime juice and stir to coat.
  3. Add the jalapeños to the bowl. (If you like spicier foods, leave in the seeds)
  4. Add the cilantro as well as a drizzle of olive oil. Stir to coat and set aside.

Assemble the tacos:

  1. In a dry pan, slightly warm the tortillas to make them more pliable.
  2. Being careful not to overfill, add the beef and avocado salsa to each warmed tortilla. Enjoy immediately.