Instant Pot Spicy Chalupa Bowls
Ingredients
- 1 (16-oz) pkg dried pinto beans
- 5 cups water
- 2 Tbsp olive oil
- 3 lb boneless chuck roast, trimmed
- 1 (10-oz) can diced tomatoes and green chiles
- 2 (4-oz) cans diced green chiles
- 3 cups beef broth
- 3 cloves garlic, minced
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 2 (4-count) pkg tostada shells
- 1 head romaine lettuce, chopped
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (16-oz) container fresh salsa
Instructions
- Combine beans and water in a 6-quart Instant Pot. Close and lock pot lid. Turn steam release to Sealing position. Cook on Manual for 5 minutes.
- When timer sounds, turn pot off, and release steam using Quick Release method. Drain beans.
- Heat oil in pot on Sauté setting. Cook beef, in batches, in hot oil 2 to 3 minutes per side or until browned. Add tomatoes, chiles, broth, garlic, chili powder, cumin, oregano, and beans.
- Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Manual for 25 minutes or until beef is very tender.
- When timer sounds, turn pot off, and release steam using Quick Release method. Shred beef using 2 forks.
- Fill tostada shells with lettuce, bean mixture, beef, cheese, and salsa.
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