Instant Pot Shredded Texas Beef Bowls
Ingredients
- 3 Tbsp olive oil, divided
- 2 lb boneless chuck roast, trimmed and cut into 3 pieces
- 1 tsp salt, divided
- ½ cup low-sodium beef broth
- 2 cloves garlic, minced
- 1 Tbsp taco seasoning mix
- 1½ (10-oz) pkg angel hair coleslaw
- 1½ Tbsp lime juice
- ½ cup crumbled queso fresco
- ½ cup raw pepitas (pumpkin seeds)
- 2 tomatoes, chopped
- 2 avocados, sliced
Instructions
- Heat 1 Tbsp oil in a 6-quart Instant Pot on Sauté setting. Sprinkle roast with ¾ tsp salt. Cook roast in hot oil 2 to 3 minutes per side or until browned.
- Add broth, garlic, and taco seasoning. Close and lock lid. Turn steam release to Sealing position. Set cook time on Meat/Stew for 20 minutes or until roast is very tender.
- When timer sounds, turn pot off, and release steam using Natural Release method. Remove roast and cool; shred using two forks. Return to pot.
- Meanwhile, place coleslaw in a large bowl. Whisk together 2 Tbsp oil, lime juice, and ¼ tsp salt. Pour over slaw. Add cheese, and toss.
- Toast pepitas in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant, stirring occasionally.
- Divide coleslaw among 6 bowls; top with beef, tomatoes, avocados, and pepitas.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
454
|
454
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 35 | 35 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 555 | 555 |
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