Instant Pot Chuck Roast Tacos
Taco Tuesday is a thing, but I feel like tacos belong on any night, I’ve been so excited to share this recipe. These are currently some of my clients most favorite tacos!
I love these for multiple reasons one using a chuck roast which is such an economical piece of meat and makes such a great cut to use in the instant pot. With minimal ingredients and packed with flavor these tacos will become a new family favorite.
All you ned for this recipe is
- chuck roast
- taco seasoning
- olive oil
- orange
- jalapeño
- beef bone broth
- bay leaf
Season the meat, then sear it in a skillet deglaze the pan with broth and then add to the instant pot with the remaining ingredients. Cook for 65 minutes, release steam, shred and broil to make it crispy.
Stuff into your favorite tortilla and top with this avocado corn salsa. Happy Cooking XOXO
Instant pot cooked beef seasoned with taco spice mix. Then braised with fresh orange juice and bone broth until caramelized and falling apart. Shred the meat, then stuff it into warm taco shells
- 1 4 lb boneless chuck roast
- 4 tbsp taco seasoning (I love siete)
- 1 tbsp kosher salt
- 2 tbsp Olive oil
- 1 cup beef bone broth
- 1 white onion, sliced
- 1 orange (juiced, sliced)
- 1 jalapeño (optional)
- 1 bay leaf
- cilantro and lime for serving
- tortillas and favorite salsas
- Season beef with salt and taco seasoning. Heat a medium skillet over medium heat add olive oil and sear meat on all sides. Add into instant pot. Add bone broth to pan with onion and orange scrap the bottom of the pan and the pour into the instant pot, add bay leaf and jalapeño. Turn on instant pot Manuel for 65 minutes. Once done release pressure and remove meat from the pot. Shred and spread out on baking sheet. Pour some sauce on top and broil 2-4 minutes until crispy. Top with fresh cilantro and lime juice