40 min serves 2-4

Shredded Beef Tacos

Pressure cook or slow cook your chuck to make this beef taco filling, topped with pineapple salsa.

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 20 min. DIFFICULTY Medium


  • 1 ½ lb. PRE Chuck Roast
  • salt
  • pepper
  • 10 oz. can tomatoes (diced)
  • ½ cup pineapple (diced)
  • quarter of sweet onion (sliced)
  • 1 jalapeno (sliced)
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • cilantro (optional)
  • tortillas
  • 1 avocado
  • cojita cheese
  • salsa


  1. Salt and pepper Chuck Roast and sear for 4 minutes per side. Add a 10 ounce can of diced tomatoes, half a cup of sliced pineapple, one quarter of a sliced sweet onion, and a sliced jalapeno (seeds removed) to a pressure cooker.
  2. Cook on high for 35 minutes in an Instant Pot, using “Meat/Stew” setting. If using slow cook, cook time is 6-8 hours.
  3. Remove roast and shred using forks. Add liquid from pressure cooker to beef (if necessary) to desired consistency. Then, add 1 tablespoon of chili powder, 1 teaspoon of cumin, and cilantro.
  4. Place beef in flour or corn tortilla, and top with avocado, cheese, and salsa.
  5. Enjoy!

To make this we used

Chuck Roast


Amount per 100g