Instant Pot Tacos (Low-Carb) Recipe
This flavorful Instant Pot Tacos recipe features tender, juicy chuck roast seasoned with a vibrant blend of spices and cooked to perfection under pressure. Ideal for a low-carb diet, these tacos are quick to make and perfect for a satisfying Mexican-inspired meal served with carb-balanced tortillas.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 tacos 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
Spice Rub
- 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
Other Ingredients
- 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)
Instructions
- Prepare the Spice Rub: Combine chili powder, oregano, paprika, garlic powder, onion powder, cumin, salt, and black pepper in a bowl to create a dry rub. Thoroughly rub this spice mix on all sides of the chuck roast to evenly coat and infuse the beef with flavor.
- Sear the Beef: Turn on the Instant Pot’s sauté function and add 1 tablespoon of olive oil or butter. Once hot, place the spice-rubbed chuck roast into the pot and sear each side until browned to lock in flavor and develop a nice crust.
- Add Aromatics and Liquids: Turn off the sauté function. Add the quartered onion, whole garlic cloves, and halved jalapeños into the pot around the beef. Pour in the beef broth combined with tomato paste and Worcestershire sauce, ensuring the liquid is evenly distributed.
- Pressure Cook: Seal the Instant Pot lid and set to pressure cook for 15 minutes per pound of meat (approximately 37-38 minutes for 2.5 pounds). After cooking, allow a natural pressure release for 10 minutes to ensure tenderness and juiciness.
- Shred and Serve: Open the pot, remove the beef, and shred it using two forks. Discard the onion, garlic, and jalapeños. Drizzle shredded beef with the remaining cooking sauce for moisture and flavor. Serve the beef on low-carb tortillas for delicious tacos.
Notes
- Natural pressure release helps retain moisture and tenderness in the beef.
- Adjust jalapeño quantity to control spice level.
- Use low-carb tortillas to maintain a low-carbohydrate meal.
- Searing the beef enhances flavor and texture but can be skipped for faster prep.
- Leftover beef can be stored refrigerated for up to 3 days or frozen for longer storage.
Keywords: Instant Pot Tacos, Low Carb Tacos, Chuck Roast Tacos, Pressure Cooker Tacos, Mexican Beef Tacos
Find it online: https://kochenmitviktoria.com/instant-pot-tacos-low-carb-recipe/
