Place 1 tablespoon of oil in the Instant Pot, turn on sauté button (high heat setting), and brown the 1 ½ pounds beef cubes on all sides. Stir in the 1 cup salsa. **All Instant Pots are NOT created equal. If using a thicker salsa and/or if your IP typically uses more liquid in recipes, add up to 1 cup of water or stock at this time so it doesn't give a "burn" notice**
Cover and lock lid in place and set the steam value to "sealing". Select the "stew meat" programmed button or use manual high pressure for 35 minutes.
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.
Using a spoon or two forks, shred the beef mixture. If there is any extra liquid in the pot, turn on the sauté button (high heat setting) and continue stirring beef until liquid has evaporated.
Place the taco beef in lettuce leaves (can use corn or flour tortillas) and serve immediately with additional accompaniments and pico de gallo.
Use a leafy lettuce for the taco shells; like butter, boston, bibb, or romaine
Can also use corn or flour tortillas
Skip the "tacos" and make you own Chipotle bowl by layering rice, beans, veggies, etc!
Feel free to substitute boneless chicken breasts or thighs (cut up into 1 ½ inch cubes) for the beef. Just select the “poultry” programmed button or manual high pressure for 15 minutes.