Our nights seem to get busier and busier so quick and easy dinners are a must!

After getting Jacob to conditioning, doing homework then sitting at the 100 degree pool last night I was tired, hot and so very glad this dinner was waiting for me in my Instant Pot when we got home!

Mexican Shredded Beef

• 3-4 lb. chuck roast cut into 2 inch pieces
• 1 Tbsp chili powder
• 1 1/2 tsp sea salt
• 1 Tbsp olive oil
• 2 Tbsp tomato paste
• 6 garlic cloves diced
• 1 tsp cumin
• 1 tsp Mexican oregano
• 1 cup beef broth

In a bowl, combine cubed meat with chili powder and salt. Toss to coat.
Press the “Saute” button on the Instant Pot and add the olive oil.
Add in tomato paste, garlic, cumin and Mexican oregano. Stir for about a minute.
Add in seasoned meat.
Pour in beef broth
Cover and lock the lid.
Press the “Meat/Stew” button to switch it to the pressure cooking mode. Set cook time to 35 minutes.
Let the pressure release naturally.
Unlock lid and remove meat. Shred with two forks.

Serve on corn, flour or our new favorite almond flour tortillas with your favorite taco toppings!

Enjoy!