Instant Pot Shredded Beef Tacos with Black Beans
So I’m not 100% all in when it comes to my Instant Pot, there I said it. Don’t get me wrong, it’s an amazing machine and it saves a lot of time for many things. With that said, I love my other kitchen appliances too.
I spread the love equally. However if I was stranded on a desert island with an outlet I’d totally choose to bring my Instant Pot. Well most likely I’d bring my fridge with freezer and build a fire. But whatever, I digress.
I’m Conflicted
I love my Instant Pot but I also love my slow cooker too. Don’t ask me why I feel the need to carry on about this. I just felt it necessary. Now…. The Instant Pot (like the slow cooker) is absolutely amazing for tenderizing tough cuts of meat.
This recipe is inspired by a slow cooker one I published last year. This recipe has it all; crunch, heat, flavour and best of all; melt in your mouth meat in under an hour. Thank you Instant Pot 😘… or crockpot!
An easy Tex-Mex taco recipe for a slow-cooked dish that comes together in about an hour thanks to your Instant Pot!
Other recipes you might like
Shrimp Tacos
Soft Beef Tacos
Instant Pot Ribs
Instant Pot Shredded Beef Tacos with Black Beans
- Total Time: 55 minutes
- Yield: 8 tacos 1x
Description
An easy Tex-Mex taco recipe for a slow-cooked dish that comes together in about an hour thanks to your Instant Pot!
Ingredients
½ tbsp (salted) butter
½ tbsp extra virgin olive oil
454 g Stewing beef cubes
Salt
Pepper
1 Medium onion, diced
½ Fresh Jalapeno pepper (seeds and all, diced)
Seasoning blend
2 Cups sodium-reduced beef stock
1 tbsp cornstarch
1 tbsp cold water
540 ml can black beans, rinsed
8 Small taco shells
Instructions
Seasoning blend:
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt, plus more
¼ tsp cumin
¼ tsp pepper, plus more
¼ tsp oregano
Mix the chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
Set your Instant Pot to sauté and add in the butter and olive oil, when it’s hot add the beef cubes; season with salt and pepper.
Brown the beef (working in batches if needed).
Add in the onion and jalapeno peppers, sauté for 3-4 minutes, just until the veggies start to soften.
Add in the Seasoning Blend and mix well to incorporate.
Add in the beef stock; mix well and make sure you release any of the yummy bits stuck to the bottom of the pot (deglazing).
Cover with the lid and lock it, ensure the valve is set to sealing and then set the pot to manual for 45 minutes.
Do a quick release.
Stir the meat, it should shred as you do this put if not you can shred the meat using two forks (don’t burn yourself on the steam!).
Set the temperature back to sauté.
Mix together the cornstarch and water (until completely incorporated – you’re looking for white water).
Add the cornstarch/water mixture (slurry) to the Instant Pot; mix well.
Let the pot bubble until the sauce thickens.
Stir in the black beans and lightly season with salt and pepper.
Let the beans simmer in the sauce until they’re warmed through.
Taste and adjust seasoning before serving.
Serve on warmed tortilla shells (I just do this in the oven for 2 minutes at 350).
Garnish with salsa, sour cream, tomatoes, green onion and old cheddar cheese.
Notes
- Go with regular Sweet Paprika if you don’t have any Smoked Paprika on hand.
- Toppings are all optional of course!
- Originally posted on June 6, 2017 🙂
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Category: Main
- Method: Instant Pot
- Cuisine: Tex-Mex
