Tested on July 18, 2017
Allow for 2 hours of prep and cook time.
- 2 lb Country Style Boneless Beef Ribs
- 2 tablespoons Canola Oil
- 1 Trader Joes Packet of Taco Seasoning
- 1 Packet of Sazon
- 1/2 teaspoon of salt
- 1 cup lightly packed fresh cilantro, roughly chopped
- 1 red onion, peeled and cut into slices
- 2 poblano chilies, deseeded and diced
- 1 jalapeno, deseeded and diced
- 1 can of fire roasted tomatoes
- 1 cup water
Salt and pepper the beef generously. Place beef in a plastic bag with the taco seasoning and the Sazon. Coat the beef and allow to marinate overnight.
Press sauté on the InstantPot and add oil. Add the beef and brown the beef until completely browned.
Add the tomatoes, onion, diced chilies, cilantro and water. Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release or carefully use the instant release. (I always wear oven mittens when I do this.) When the valve drops, remove the lid. Remove the meat from the Instant Pot and let it rest for 5 minutes. Shred beef and return to the pot and stir into the liquid.
Serve with tortillas, cheese, sour cream, cilantro, lettuce, diced avocado, any favorite taco toppings.
*Note: The country style beef is very rich but it is also super flavorful. Try using a chuck roast if you would like more beef and less fat.
*Note 2: Inspired by this Taste and Tell Recipe: http://www.tasteandtellblog.com/chipotle-shredded-beef-instant-pot/