- (3 1/2 lbs.) Rolled Rump Roast
- (1 Tbsp.) Avocado Oil
- (1 C) Beef Broth
- (1 Tbsp.) Apple Cider Vinegar
- (2) Bay Leaves
- (1) Yellow Onion, diced
- (2-3) Cloves Garlic, peeled & minced
- (1 Tbsp.) Chipotle Chili Powder
- (1 tsp.) Onion Powder
- (2 tsp.) Cumin
- (1 tsp.) Smoked Paprika
- (1 1/2 tsp.) Salt
- (1 tsp.) Fresh Ground Pepper
- (1) Lime, rinsed and sliced in half
- (1) Jalapeno, sliced
- (8) Corn or Flour Tortillas
- (1/2 C) Cilantro, chopped
- (1/2) Red Onion, diced
- (1/2 - 1 C) Shredded Chihuahua Cheese
- (3 Tbsps.) Sour Cream
- (1) Avocado, sliced
Our family loves Mexican food and eats some form of it every week or two. I like to make this recipe and then divide up the leftover meat into serving sizes and freeze them. This makes weeknight meals quick and delicious. The meat from this recipe is great for use in other recipes such as Enchiladas, Chilaquiles, or spicy beef sandwiches.
Step 1: Dice the yellow onion and mince the garlic cloves.
Step 2: Cut up the roast into 6 or 7 large chunks and remove any twine if used. Season generously with salt and pepper.
Step 3: Press saute on the Instant Pot. When the display reads HOT, add 1 Tbsp. avocado oil and sear the meat on all sides in batches (approximately 2-3 minutes per side). Then remove the meat to a plate. If making in a slow cooker, sear the meat in a pan on the stove.
Step 4: After searing and removing all the meat, add the onions and garlic to the pot and saute for 2-3 minutes.
Step 5: Add approximately 2 Tbsp. of beef broth and deglaze the pot (scrape the cooked bits off the bottom of the pot).
Step 6: Add the two bay leaves, the rest of the beef broth, and apple cider vinegar to the pot. Give it all a mix and add all of the beef chunks back into the pot. If making the recipe in the slow cooker, put the meat and all the seasonings in the crock.
Step 7: Mix the 1 Tbsp. Chipotle Chili Powder (can substitute regular Chili Powder), 1 tsp. Onion Powder, 2 tsp. Cumin, and 1 tsp. Smoked Paprika (can substitute regular paprika if that is all you have) in a bowl. Spring spice mixture over the meat chunks in the pot.
Step 8: Put the cut-in-half lime and sliced jalapenos (if adding) on top of the meat.
Step 9: Close and seal the Instant Pot. Cook on High pressure for 65 minutes and then let natural pressure release for 15 minutes. If cooking in the slow cooker, cover and set on low and cook 6-7 hours until meat is fork tender.
Step 10: When done, release any remaining pressure and open the pot. Remove the jalapenos, lime halves, and bay leaves. Shred the beef with two forks. Reserve a good amount of the juices to keep the meat moist for storing and reheating leftovers.
Step 11: Use the shredded beef to make beef tacos in your preferred tortillas. Garnish with red onion, cilantro, Mexican cheese, sour cream, and a slice of avocado.
Recipe by Victoria Cook:
Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.