Instant Pot Shredded Beef Tacos with Mango Avocado Salsa
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 60 minutes
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Beef roast plus lime and cumin – drop that in the Instant Pot and walk away. Come back, slice/shred the beef and assemble these fantastical tacos. Great flavors for summer, and the Instant Pot will not heat up your kitchen!

Ingredients for Single Meal

  • 1 1/2 - lb(s) beef roast
  • 1 - cup(s) hot water**
  • 1 - lime(s)
  • 1 - tsp ground cumin
  • 1 - tsp Salt and pepper
  • 1 - mango(s)**
  • 1 - lime(s)**
  • 2 - small avocado(s)**
  • - small bunch cilantro**
  • 12 - tortillas, flour or corn**
  • Side: - corn on the cob**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the beef roast into the pressure cooker insert with the hot water. Squeeze juice from one lime over the top, then sprinkle with cumin, salt and pepper.
  2. Steam valve: Sealing.
  3. Cook on: Manual/High for 60 minutes.
  4. Release: Natural or Quick.
  5. Once cooked, shred it with 2 forks.
  6. Before dinner, mix up the diced mango, diced avocado, juice from remaining lime, cilantro and salt and pepper together in a bowl.
  7. Add the slow cooked beef into the tortillas and top with the mango-avocado salsa.
  8. Prepare corn on the cob.
  9. Serve Instant Pot Shredded Beef Tacos with Mango Avocado Salsa and corn on the cob.

Freezeasy Meal Prep Directions

  1. Halve 2 limes.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 1 1/2 lb. beef roast
  • Juice from 1 lime
  • 1 tsp ground cumin
  • 1 tsp salt and pepper, each
  • Note: Do NOT add the fresh produce for the salsa or tortillas to the freezer baggies.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus hot water to electric pressure cooker insert. Pressure cook as directed.

Special notes

See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with corn tortillas.

Printable Label Recipe Title

Instant Pot Shredded Beef Tacos with Mango Avocado Salsa

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 60 minutes with sealed valve; then natural release. Once cooked, shred beef with fork.
Serve in corn tortillas with Mango-Avocado Salsa.

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