Mexican Shredded Beef

Ingredients

• 3 pounds chuck roast (cut into 3 inch cubes
• 1 Tablespoon ground cumin
• 1 Tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 Tablespoon olive oil
• 1 onion (minced
• 4 cloves garlic (minced
• 2 Tablespoons tomato paste
• 1 1/2 cup low sodium beef broth
• 3 Tablespoons lime juice
• Cilantro
• Lime Wedges

Instructions

1. 1

   Mix together cumin, chili powder, salt, pepper, oregano, and garlic powder. Toss together with the beef chunks to evenly coat.

2. 2

   Heat oil in the base of your Instant Pot using saute mode. Once hot add beef and brown for 3-4 minutes per side. Remove.

3. 3

   Add onions and cook for 3-4 minutes until they start to soften. Add garlic and cook for another minute. Stir in tomato paste until it coats the onions.

4. 4

   Pour in beef broth and lime juice, mix until combined and smooth.

5. 5

   Add the beef back to the pot, cover, lock the lid, and cook under high pressure for 35 minutes. Let it naturally release for 10 minutes, then quick-release to unlock. Remove the beef and shred. Toss back with the juices.

6. 6

   Serve in tacos, quesadilla, chimichanga, enchiladas etc.