Low Sodium Instant Pot Beef Tacos

Total time1 hr 45 min

Prep time15 min

Cook time1 hr 15 min

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Ingredients

6 servings

For the beef

2 lb boneless beef chuck roast, cut into 3-inch chunks
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
1 can (14.5 oz) diced tomatoes, with juices
½ cup low-sodium beef broth
1 tbsp fresh lime juice

For serving

12 small corn tortillas, warmed
½ cup white onion, finely diced
½ cup fresh cilantro, roughly chopped
2 limes, cut into wedges
½ cup salsa or pico de gallo (optional)
½ cup sour cream (optional)

Instructions

1
Pat the beef chunks dry with paper towels, then season all over with the salt and pepper. Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Working in two batches to avoid crowding, sear the beef for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate.
2
Add the diced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic, chili powder, cumin, smoked paprika, and oregano and cook, stirring constantly, until fragrant, about 1 minute.

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