Beef roast plus lime and cumin – drop that in the Instant Pot and walk away.

Come back, slice/shred the beef and assemble these fantastical tacos. Great flavors for summer, and the Instant Pot will not heat up your kitchen! *boom*

Tips: how to choose ripe mango and how to choose ripe avocado.

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Instant Pot Shredded Beef Tacos with Mango Avocado Salsa

Prep Time10 minutes

Cook Time1 hour

Servings - 4 persons

Ingredients 

1x2x3x

• 1 1/2 lb. beef roast
• 1 cup hot water
• 2 limes, divided
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 mango, diced
• 2 small avocados, diced
• Cilantro, garnish
• 12 tortillas, flour or corn (use corn tortillas for a GF meal)
• Fresh veggies, as side dish

Instructions

• Place the beef roast into the pressure cooker insert with the hot water. Squeeze juice from one lime over the top, then sprinkle with cumin, salt and pepper.
• Steam valve: Sealing.
• Cook on: Manual/High for 60 minutes.
• Release: Natural or Quick.
• Once cooked, shred it with 2 forks.
• Before dinner, dice the mango and avocado and juice the remaining lime. Chop the cilantro. Mix the diced mango, diced avocado, lime juice, cilantro and salt and pepper together in a bowl.
• Add the Instant Pot beef into the tortillas and top with the mango-avocado salsa.
• Prepare fresh veggies.
• Serve Instant Pot Shredded Beef Tacos with Mango Avocado Salsa and fresh veggies.

This recipe is featured on Meal Plan Monday #126.