Ingredients

The following ingredients have 5 Servings
  • 1 1/2 tsp dried oregano
  • 1 tsp cumin
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil
  • 2-3 pounds beef chuck roast, trimmed of excess fat and cut into 4 equal pieces
  • 1/2 cup freshly squeezed orange juice (I used 2 oranges)
  • 1/2 cup beef broth
  • 1 yellow onion, quartered
  • 4 garlic cloves, minced
  • Desired taco ingredients: small flour or corn tortillas (I used uncooked tortillas and cooked them in a skillet), tomatoes, cotija cheese, lime, diced tomatoes, lettuce, etc.

Instruction

  • In a small bowl stir together the oregano, cumin, salt, pepper and olive oil. Rub this mixture equally over each of the 4 pieces of beef.
  • Add orange juice, broth, onion and garlic into the Instant Pot. Nestle the beef into the pot.
  • Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 50 minutes on high pressure. For shredded beef I like to use a full natural pressure release. This means you let the pot sit there until the pin goes down. If you don’t have time for a full natural pressure release you can move the valve to venting after 15 minutes (the display will read L 0:15).
  • Remove the lid and use tongs to place meat on a cutting board. Shred the meat. Salt and pepper the meat to taste.
  • Serve the meat in tortillas with desired toppings.