Ingredients

The following ingredients have 9 Servings
  • ¼ cup coconut aminos
  • 1 tbsp lime juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp apple juice
  • 1 tbsp Thai Red Curry Paste
  • 1 tbsp Litehouse Garlic
  • 2 tbsp Litehouse Cilantro
  • 1 tsp Litehouse Ginger
  • ½ tsp kosher salt
  • 1 tbsp olive oil
  • 2 jalapenos (minced)
  • 2 lb beef chuck roast (cubed)
  • 10 iceberg or butter lettuce leaves
  • 1 tsp sesame seeds

Instruction

  • In a medium bowl, whisk the coconut aminos, lime juice, apple cider vinegar, apple juice, Thai red curry paste, garlic, cilantro, ginger and salt together, set aside.
  • Press the saute button on the Instant Pot, use the adjust button to set on the “normal” setting.
  • Add the olive oil to the Instant Pot, when the display says “hot”, add the jalapeno, saute 2-3 minutes, add the beef chuck roast and sear for 1-2 minutes.
  • Press the Keep Warm/Cancel button on the Instant Pot.
  • Pour the prepared sauce into the instant pot.
  • Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
  • Press the “manual” button and set the Instant Pot to high pressure, then use the +/- buttons to set the Instant Pot to 30 minutes.
  • When the cooking time is up, turn off the Instant Pot and wait 5-10 minutes, then release any remaining pressure before unlocking the lid.
  • Remove the lid and use two forks or “meat claws” to shred the beef.
  • Place the beef in the lettuce leaves and sprinkle with sesame seeds.