Got an Instant Pot? Then all you need is some beef, a little salsa, and an extreme hankering for tacos to make this Two Ingredient Instant Pot Shredded Beef Tacos recipe. A perfectly delicious, quick and easy dinner for Taco Tuesday, Cinco de Mayo, or any day of the week!
One of the easiest instant pot recipes EVER!
It’s crunch time folks! Only 3 more Taco Tuesdays until Cinco de Mayo. No worries, I’ve got you covered this week with a super easy, healthy and downright yummy Two Ingredient Instant Pot Shredded Beef Tacos Recipe.
Tacos are my favorite food group (especially beef tacos), so there’s not a week that goes by where I don’t eat a big plate of them. Every. Single. Week.
I’m seriously dedicated to my craft (of eating tacos) and damn good at it too! Plus, I’m constantly thinking of new weekly recipes and, since I love my Instant Pot just as much as I love tacos, last week I combined the two and came up with the EASIEST recipe in the whole universe!
Remember when I got an Instant Pot as an early Christmas present? Since then I’ve made numerous healthy pressure cooker recipes in my Pot and everything has turned out amazingly well. Okay, except for that one time where it didn’t turn out quite right, BUT one little tweak later, and all was fine.
What makes this the BEST taco recipe?
- It’s really hard to screw it up. There are literally only 2 ingredients that go into the pot (and a tiny bit of oil for browning the beef).
- The Instant Pot does all the cooking. Easy peasy meal!
- It’s an easy, fast, healthy dinner recipe that’s perfect for any day or time of the week.
How to make a different kind of Mexican taco recipe
I used Trader Joe’s Harissa Salsa in this recipe and it made a killer shredded beef taco. The flavors of roasted red bell peppers and spicy peppers matched up well with the beef…
…and I made it low carb, Paleo, Whole30, and gluten free by using Bibb lettuce as the taco “shells”. Honesty, I didn’t even miss the tortillas.
Grab your Pot and a few ingredients and get ready to celebrate #TacoTuesday tonight with these two ingredient instant pot shredded beef tacos!!
Did you like this Two Ingredient Instant Pot Shredded Beef Tacos recipe? Please let me know what you think of it in the comments below!
Two Ingredient Instant Pot Shredded Beef Tacos
Ingredients
- 1 1/2 pounds beef chuck roast or stew meat , cut into 1 1/2 inch cubes
- 1 cup salsa , homemade or store bought
- 1 tablespoon avocado or olive oil
- 1 to 2 heads of lettuce , leaves separated, washed, and dried
additional accompaniments: shredded cheese, sour cream, fresh avocado slices, guacamole,
- and pico de gallo
Instructions
- Place tablespoon of oil in the Instant Pot, turn on saute (high), and brown the beef cubes on all sides. Stir in the salsa. Cover and lock lid in place, then select the "stew meat" programmed button (or manually 35 minutes on high pressure).
- When it's finished cooking, wait 10 minutes for Instant Pot to cool down or release pressure manually by taking a hand towel and carefully opening the steam value on the lid. It is safe to open once all steam has been released.
- Stir the beef mixture. If there is extra liquid, can turn on the sauté (high heat) button and continue stirring mixture until liquid has evaporated. Place beef in lettuce leaves or tortillas and serve immediately with additional accompaniments and pico de gallo.
Recipe Notes & Tips:
- Use a leafy lettuce for the taco shells; like butter, boston, bibb, or romaine
- Can also use corn or flour tortillas
- Tacos are wonderful served with Mexican Roasted Broccoli and Easy Pico de Gallo!
Saw these on Instagram and hurried to check out the recipe. Gorgeous and I bet that the beef tastes super rich with the Harissa. We are also huge TJ fans and buy it:) Awesome!
TWO INGREDIENTS?!?!?!?!??!??!?! That’s some serious MUSIC to my delicate ears! – And I am soooo the type of girl who mixes salsa with meat and calls it a recipe, cause um, IT IS SO GOOD… That avocado you’ve got listed in your recipe gets me all hot and bothered though, I soooo wanna mix that creaminess into the mix too!
Amazing dish! I will have to give it a try!
Made this recipie for the first time ever last night. The meat was so flavorful and cut through just like buttered. Had I left it in a little longer like it said to get rid of some moisture maybe it would have been too tough. It was my first time using my pressure cooker and this recipie. Hands down most Delicious and easiest yet! PS there were zero leftovers at my house and I made 3lbs worth of it.
That’s awesome Wendy! So glad you liked it and thanks so much for letting me know how it turned out. LOVE that you made 3 lbs! I think I could eat 3 lbs of this all by myself.
could i use this recipe with chicken?
Yes, you can! Use boneless chicken breasts or thighs and select the “poultry” setting (or manual high pressure for 15 minutes)
How many minutes do you set the meat/stew option for?
The meat/stew button is 35 minutes on high pressure.
Do you put the roast on a rack? Looking forward to trying – thanks!
The meat is cut into cubes before cooking and no rack is used. Hope you try it and like it, Lon!
Made this last night using petite sirloin steak cut up into 1 1/2″ cubes and Trader Joe’s Harissa Salsa. It was wonderful. The meat was very tender and the salsa delicious. I’ve tried other shredded beef recipes, but this one produces the authentic Mexican restaurant taste I’ve been looking for. Plus, it was very simple to make. Thank you very much for the recipe!
Thank you for taking the time to review the recipe Don and very happy you liked it!
Made this recipe to use in my enchiladas. It is amazing. The meat is flavored to perfection and just falls apart. My first time usimg the instapot and its a new favorite!!
Thank you so much Laura! So happy you enjoyed the recipe and it’s a perfect filling for enchiladas! Welcome to the world of Instapot cooking too. I adore my IP and use it a couple of times a week because it makes meals so quick and easy.