Keto Instant Pot Mexican Shredded Beef Recipe

Instant Pot Mexican Shredded Beef The Bettered …

WEBJan 15, 2022 · Once it is nice and hot brown the beef on all sides in the oil. Turn off sauté mode. Add in the chopped onion, minced garlic, tomato …

1. The first step is to make the spice mixture for the beef, this includes salt, pepper, chili powder, garlic powder, cumin, and chipotle powderMix these together in a small bowl
2. Then you will pat the beef dry with a paper towel, cut into two pieces and spread the spice mixture all over both halves (on all sides)Heat the oil in the Instant Pot in sauté mode. Once it is nice and hot brown the beef on all sides in the oil
3. Turn off sauté mode. Add in the chopped onion, minced garlic, tomato paste, beef broth, lime and orange juice with the browned beefPlace the lid on the Instant Pot and turn valve to seal. Set time for 90 minutes on high pressure
4. Once the timer goes off, hit the cancel button and let naturally release. This can take about 30-45 minutesThen remove the lid, shred the beef and leave in the juicesServe over cilantro lime cauliflower rice with Pico de Gallo

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Mexican Shredded Beef (Paleo, Whole30 + Keto) …

WEBAug 25, 2019 · For the slow cooker: Follow steps 1-3 above. Heat a large skillet over medium heat and add ghee. Once hot, add in just enough …

1. Prepare seasoning mix by combining all seasonings in a bowl and mixing well.
2. Follow steps 1-3 above.
3. Set your oven to broil.

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Instant Pot Mexican Shredded Beef Isabel Eats

WEBJan 21, 2019 · In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to …

1. In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to combine.
2. Press the sauté button on the Instant Pot and add the cooking oil. When hot, add the seasoned meat and sear until browned on all sides.
3. Add the broth, cover with lid, seal the pressure valve and cook for 50 minutes at high pressure.
4. Open the pressure valve to quickly release the pressure. Carefully open the lid and transfer the beef to a large plate using a slotted spoon.

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Mexican Shredded Beef All Day I Dream About Food

WEBJan 17, 2023 · Brown the beef: In a large Dutch oven, heat the oil over medium heat. Once hot, add the roast and brown well on all sides. Stir …

1. Preheat the oven to 300°F and set an oven rack on the second lowest position. Season the roast liberally with salt and pepper.
2. In a large Dutch oven, melt the bacon fat or lard over medium heat. Once hot, add the roast and brown well on all sides. Stir in the diced tomatoes, water, liquid smoke, if using, garlic, cumin, and chipotle powder.
3. Bring to a simmer and then cover and transfer the pot to the oven. Cook the roast until it is tender and can easily be pierced with a fork, about 5 hours. Remove from oven and use two forks to shred the meat. Toss the meat in the juices that have collected at the bottom of the pot to moisten it.
4. Store in the refrigerator for up to 3 days. It can also be wrapped tightly in tin foil and frozen for up to a month.

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