Preparation
20 minutes
Cook Time
55 minutes
Serves
6
Cooking Level
Easy
Ingredients
- 2 dry pints Juno® Bites Red Grape Tomatoes
- 2 lbs beef chuck roast
- 1 pkg tortillas
- 1 small yellow onion, diced
- 1 garlic clove, minced
- ½ large sweet onion, chopped
- ½ cup cilantro
- ½ cup water
- 1 tbsp avocado oil
- 1 tbsp chili powder
- 1 ½ tsp sea salt, divided
- ¾ tsp black pepper, divided
- ½ tsp cinnamon
- Lime, optional for garnish
Directions
Step 1
Turn the instant pot to the SAUTE function.
Step 2
Cut the beef into 3-4 equal pieces and sprinkle with 1 teaspoon sea salt. Once pot is heated, add the oil and sear the beef for 2-3 minutes on each side.
Step 3
Add in the yellow onion and sauté for 2 minutes. Then, cancel the SAUTE function.
Step 4
In a small bowl, combine the chili powder, cinnamon, ¼ teaspoon sea salt, and ¼ teaspoon pepper. Pour the spice mixture over the beef and add water.
Step 5
Cook on MANUAL high pressure for 45 minutes, and then allow a natural release of the pressure for 10 minutes. After, let a quick release to allow any remaining pressure to go.
Step 6
While the beef cooks, add the sweet onion, cilantro, garlic, and remaining sea salt and pepper into a food processor. Pulse until everything is chopped into small pieces, then add the tomatoes and pulse to get a smooth salsa.
Step 7
Once the beef is done, remove from pot and place on a cutting board to shred with forks, or slice thinly with a knife.
Step 8
To serve add beef to each tortilla shell and top with the sweet onion salsa. Add a lime for garnish.
Recipe created by Heather Englund
Read Reviews
Write a Review
Post Tags
American Appetizer Beef Dairy Free Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Entrée Fajita Family Meal Fast Fresh Get Together Apps Healthy Healthy Dinner Hearty Hispanic Instant Pot Juno Bites Kid Friendly Latin Lunch Main Courses Meat Mexican Recipes Nut Free Paleo Quick Snacking Tomatoes Taco Whole 30
