Instant Pot Mexican Shredded Beef
Ingredients
The beef
-
2½
pounds
boneless beef short ribs, beef brisket, or beef chuck roast cut into 1½- to 2-inch cubes
The spices and seasonings
-
1
tablespoon
chili powder
-
1½
teaspoons
Diamond Crystal kosher salt
-
½
teaspoon
Red Boat fish sauce
-
freshly ground
black pepper
to taste
The cooking fats and aromatics
-
1
tablespoon
ghee or fat of choice
-
1
medium
onion, thinly sliced
-
1
tablespoon
tomato paste
-
6
cloves
garlic, peeled and smashed
The liquids
-
½
cup
roasted tomato salsa
-
½
cup
Instant Pot bone broth
The garnishes (optional)
-
½
cup
minced cilantro
-
2
radishes
thinly sliced
Instructions
- Combine cubed beef, chili powder, and salt in a large bowl.
- Press the 'Sauté' button on the Instant Pot and add ghee, melting it in the pot.
- Add onions and sauté until translucent.
- Stir in tomato paste and garlic, cooking until fragrant.
- Add the seasoned beef, salsa, stock, and fish sauce to the pot.
- Cover and lock the lid, then set the Instant Pot to cook for 35 minutes under high pressure.
- Once cooking is complete, let the pressure release naturally for about 15 minutes.
- Unlock the lid, season with salt and pepper, and shred the beef.
- Serve hot, garnished with cilantro and radishes if desired.
Nutrition Facts (estimated)
Servings
6 servings
Calories
381
Total fat
22g
Total carbohydrates
6g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
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