Eosinophilic Esophagitis Friendly Instant Pot Beef Tacos
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Learn more →Ingredients
6 servings
For the beef
- 2 lb boneless beef chuck roast, cut into 3-inch chunks
- 1 tsp kosher salt
- 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)
Can be omittedsour cream
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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