This 2-ingredient instant pot shredded beef tacos recipe is a great quick and simple meal. The tender beef and rich dynamic spices and flavors makes for a perfect taco!
I think tacos are one of my favorite foods. I probably eat tacos at least once a week if not more. That’s why I love this recipe…it’s an easy way to make delicious taco filling that you can keep in the fridge for quick meals through the week! This recipe is also paleo and whole30!
What I love about this recipe:
- My favorite thing about this recipe is that it’s just so dang easy, quick and simple! There’s virtually no prep. You just dump two ingredients in the instant pot and wait.
- On top of it being easy, it’s also so delicious. Cooking the beef in the instant pot with the rich and flavorful salsa really allows it soak up a lot of moisture and dynamic spices and flavors.
2-Ingredient Instant Pot Shredded Beef Taco Recipe Tips:
- I like to choose grass fed when I have beef. It’s healthier for you with high omega-3s & CLAs, it’s more humane and it’s better for the environment. You can read more about it here.
- I like to use beef stew meat for this recipe because it creates really delicious tender pull apart meat for tacos. You can also use other cuts of less expensive beef like bottom round or rump roast, but they may be tougher and not as tender. If you get a less expensive slab of beef, try to cut it up into squares before cooking it.
- The great thing about this recipe is that you can pick whichever salsa you want to change up the flavor. You can pick a spicy or milder salsa depending on your taste or even get a richer flavor with a roasted salsa.
- Even though this recipe is listed as an instant pot recipe, any electric pressure cooker will do. You just have to seal it, and cook it on manual on high for 30 minutes.
- This shredded beef will keep for about 3-5 days in the refrigerator and can be frozen in an airtight container or freezer bag for 2-6 months.
How to Make 2-Ingredient Instant Pot Shredded Beef for Tacos:
Gather your ingredients– stew meat and a jar of salsa. Place the beef stew meat in the pressure cooker, then pour the entire jar of salsa over the meat. Use a spoon to mix evenly.
Close the lid of the pressure cooker, then set the pressure valve to ‘sealed’. Put the pressure cooker on the pressure cooking or manual setting on high for 30 minutes.
Once it’s done cooking, release the pressure valve to let the pressure out. When the pressure has been completely released (when air stop coming out of the valve), open the lid.
Use two forks or a potato masher to break up the meat into shreds. To thicken the shredded beef mixture, turn on the sauté button with the lid open and sauté while stirring intermittently until it reaches your desired consistency (usually between 5-10 minutes).
Let cool and serve with your preferred tortillas and toppings.
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This 2-ingredient instant pot shredded beef tacos recipe is a great quick and simple meal. The tender beef and rich dynamic spices and flavors makes for a perfect taco!
- 1 lb. Beef Stew Meat
- 16 oz. Salsa
-
Place the beef stew meat in the pressure cooker, then pour the entire jar of salsa over the meat. Use a spoon to mix evenly.
-
Close the lid of the pressure cooker, then set the pressure valve to 'sealed'
-
Put the pressure cooker on the pressure cooking or manual setting for 30 minutes.
-
Once it's done cooking, release the pressure valve to let the pressure out.
-
Once the pressure has been released, open the lid and use two forks or a potato masher to break up the meat into shreds.
-
To thicken the shredded beef, turn on the saute button with the lid open and saute while stirring intermittently until it reaches your desired consistency (usually between 5-10 minutes). Let cool and serve.
- I like to choose grass fed when I have beef. It's healthier for you with high omega-3s & CLAs, it's more humane and it's better for the environment. You can read more about it here.
- I like to use beef stew meat for this recipe because it creates really delicious tender pull apart meat for tacos. You can also use other cuts of less expensive beef like bottom round or rump roast, but they may be tougher and not as tender. If you get a less expensive slab of beef, try to cut it up into squares before cooking it.
- The great thing about this recipe is that you can pick whichever salsa you want to change up the flavor. You can pick a spicy or milder salsa depending on your taste or even get a richer flavor with a roasted salsa.
- Even though this recipe is listed as an instant pot recipe, any electric pressure cooker will do. You just have to seal it, and cook it on manual on high for 20 minutes.
- This shredded beef will keep for about 3-5 days in the refrigerator and can be frozen in an airtight container or freezer bag for 2-6 months.
