These instant pot shredded beef tacos melt in your mouth, take practically no time to prep, and are a total crowd-pleaser.
This instant pot shredded beef tacos recipe is so basic.
Wait, what? “Basic” is an insult these days among the young folks? Say what now?
I’m a busy work-from-home mama whose best friends include the instant pot, a well-functioning washing machine, and the dishwasher. (Love you, friends. Smooch.)
Basic is my middle name. When basic time requirements and basic ingredients combine to form an amazing, mouth-watering dinner that I hardly had to work for at all, it’s called MAGIC. Pure, unsexy, uncool, wonderful magic.
Listen up, young people: this is called successful adulting. Learn it now and practice it proudly because when you’re in your thirties with multiple little children running around your house as cute little tsunamis of chaos, you’ll embrace and kiss on the lips anything that makes your life easier.
What I’m saying is: basic is a gift. So you’re welcome.
There are plenty of shredded beef recipes who try and get all fancy with weird ingredients and complicated multiple steps. You can do it in a slow cooker or a wood-fired oven, or who knows what else. You can add hydroponic tomato paste from your fall preserves, or artisanal chilis that you marinated for a week, or organic dates for a touch of sweetness, or you could close your eyes and point to something random in your fridge to throw in just so you can claim it has a “secret ingredient” for Pinterest’s sake.
I didn’t, though.
I had this recipe on my menu plan the other day. Of course I procrastinated on getting up from the couch that afternoon when I was in the inbox-clearing zone – I was crushing it. (Don’t mess with the inbox-clearing zone – it’s the rare unicorn of the work-at-home mom world.)
Then I discovered that I had approximately eight minutes to get my roast from the freezer into the instant pot, locked and loaded with all spices and whatnots, before I had to step out the door to walk down to the bus stop to collect my aforementioned darling tsunamis.
Eight minutes. No time for fancy shenanigans. (This is my life, and this is why I make basic recipes that get rave reviews anyway.)
I abandoned my inbox heroics, and walked into the kitchen. I took the roast from the freezer, got it out of the packaging (it was frozen solid, so this was somewhat of a challenge), stuck it into my instant pot, grabbed my spices and went to town. I use my homemade taco seasoning for this recipe, which turns out fantastic, but my jar was empty, so I had to measure out the individual spices again.
Got them all in, added water, put the lid on, set the timer, and BAM. Walked out the door knowing that dinner was cooking itself while I strolled down the street looking fabulous. (Okay, I may be embellishing that last part. I had rainy-day hair.)
But seriously: I came home, sat down and relaxed for a while because dinner was MAKING ITSELF. (Hashtag hallelujah.)
When my honey got home, he made cassava tortillas (he uses this cassava flour, and the super-easy tortilla recipe on the back of the bag). Throw some warm shredded beef on a tort, and top it off with our faves: avocado, diced tomato, fresh salsa, and shredded lettuce. And cheese and sour cream (if we’re currently doing the dairy thing). If you feel the urge to be fancy, squeeze fresh lime juice overtop of your beef. (Do it.)
Let’s review: shredded beef tacos from scratch, and it honestly didn’t feel like much more work than a box of mac n’ cheese and frozen chicken nuggets. Not that I’d know. *cough cough*. Plus, every single family member raved – unprompted – about how amazing dinner was. That’s what I call winning at Taco Tuesday.
Instant Pot Shredded Beef Tacos
- One beef roast approx. 3lbs (I tend to just buy the cheapest cut I see)
- 2/3 cup water
- 1/4 cup of homemade taco seasoning my taco seasoning actually has a secret ingredient that I'll defend to the death. It's legit.
- Place roast into the instant pot (no trivet necessary - we want it to partially cook in its own juices)
- Add 2/3 cup water
- Sprinkle roast with homemade taco seasoning
- Put lid on, set instant pot to manual mode for 120 minutes (if frozen, or 90 minutes if not)
- Let it NPR when finished (natural pressure release)
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