Instant Pot Mexican Shredded Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3.0 cloves Garlic1.0 cup, chopped Onions, raw1.0 cup Tomatoes, red, ripe, canned, with green chilies1.5 cup Beef Broth - Swanson Low Sodium1.0 tbsp Bragg Apple Cider Vinegar3.0 lb Beef chuck, arm pot roast
Sautee onions and garlic with a teaspoon of olive oil. Add tomatoes, vinegar, season to taste (I like 2 tsp cumin, 1 tsp salt, 1/2 tsp cayenne). Stir and add broth and tomatoes. Place roast on top and spoon some of the sauce over. Set to high pressure for 75 minutes. Quick release and either shred in the pot, or remove so sauce can be used for enchiladas, thickened as a sauce over rice, or however you prefer.
Or you can place in crockpot on high for 4 hours or low for 6 to 8 hours.
Serving Size: 4 oz or a little over 1/2 cup
Number of Servings: 15.0
Recipe submitted by SparkPeople user TBERNETHY4.
Number of Servings: 15.0
Recipe submitted by SparkPeople user TBERNETHY4.
Nutritional Info Amount Per Serving
- Calories: 277.7
- Total Fat: 17.6 g
- Cholesterol: 54.4 mg
- Sodium: 169.6 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.2 g
- Protein: 26.2 g
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