Name: Instant Pot Tacos (Low-Carb) Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 tablespoon chili powder; 2 teaspoons oregano; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin; 1 teaspoon salt; 1 teaspoon black pepper; 2 cups beef broth; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 2.5 pounds chuck roast; 1 onion, peeled and quartered; 4 cloves garlic; 2 jalapeños, cut in half and seeds removed; 12 tortillas (e.g., Mission Carb Balance); 1 tablespoon olive oil or butter (for searing)

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Introduction

These Instant Pot Tacos are a flavorful and low-carb twist on a classic favorite. Tender, spice-rubbed chuck roast cooks quickly under pressure, making them perfect for a weeknight dinner. Serve with low-carb tortillas for a satisfying meal.

Two tacos are placed on a white plate with a white marbled background. Each taco has three visible layers: the bottom layer is a soft, light beige corn tortilla, slightly textured; on top is a thick layer of dark brown shredded meat with a rich, saucy shine; the final layer is a light, creamy coleslaw made of white and pale green cabbage mixed with some small orange carrot pieces, topped with bright green sliced scallions scattered on the coleslaw. The tacos are close together showing a fresh, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon chili powder
2 teaspoons oregano
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2.5 pounds chuck roast
1 onion, peeled and quartered
4 cloves garlic
2 jalapeños, cut in half and seeds removed
12 tortillas (such as Mission Carb Balance)

Instructions

Step 1: Combine chili powder, oregano, paprika, garlic powder, onion powder, cumin, salt, and black pepper to make a spice rub. Rub this mixture evenly over both sides of the chuck roast.
Step 2: Turn the Instant Pot to sauté mode and add 1 tablespoon of olive oil or butter. Once hot, place the seasoned beef in the pot and sear until browned on each side, about 3-4 minutes per side.
Step 3: Turn off the sauté function. Add the quartered onion, whole garlic cloves, and halved jalapeños to the pot. In a small bowl, mix the beef broth, tomato paste, and Worcestershire sauce, then pour this mixture over the beef and vegetables.
Step 4: Seal the pressure cooker lid securely. Cook on high pressure for 15 minutes per pound of beef (about 37-40 minutes total). When the cooking time ends, allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.
Step 5: Remove the beef and shred it with two forks. Discard the onion, garlic, and jalapeños. Drizzle the shredded beef with the remaining cooking liquid if desired. Serve on warmed low-carb tortillas.

Tips & Variations

For extra flavor, marinate the roast with the spice rub overnight before cooking.
Swap jalapeños for mild or hotter peppers depending on your spice preference.
Serve with fresh toppings like avocado, cilantro, or shredded cheese to customize your tacos.
If you don’t have low-carb tortillas, lettuce wraps make a great low-carb alternative.

Storage

Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist. You can also freeze the shredded beef for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Two small white corn tortillas lay flat on a white plate with a white marbled background. Each tortilla holds a thick layer of dark brown, shredded, saucy meat covering most of its surface. On top of the meat, there is a layer of creamy coleslaw mixed with small pieces of orange carrot and pale green and purple cabbage. Scattered bright green sliced scallions decorate the coleslaw and meat, adding fresh color contrast. The overall texture is soft and juicy from the meat with a creamy crunch from the coleslaw. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Chuck roast is best for its marbling and tenderness after slow cooking, but you can also use brisket or shoulder roast with similar results.

How can I make this recipe spicier or milder?

Adjust the number of jalapeños or leave in the seeds for more heat. To make it milder, reduce or omit the jalapeños and use less chili powder in the spice rub.