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.
Instant Pot Shredded Beef Tacos with Mango Avocado Salsa
A delightful shredded beef, topped with homemade mango avocado salsa!
Servings - 4 servings
- 1 1/2 lb. beef roast
- 1 cup hot water
- 2 limes divided
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 small mango diced
- 2 small avocados diced
- Cilantro garnish
- 12 tortillas, flour or corn
- Fresh veggies, as side dish
- 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.
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