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Instant Pot Street-Style Beef Tacos

Instant Pot Street-Style Beef Tacos

Tiffany
Instant Pot street-style beef tacos with tender pieces of chopped seasoned steak served on a mini tortilla shell topped with pico de gallo and queso fresco. It can be served as a meal or an appetizer for guests.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine Mexican
Servings 14 Street Tacos
Calories 112 kcal

Equipment

Ingredients
  

Beef Tacos

  • 1 ½ pounds Sirloin Beef diced
  • 14.5 ounce Can of Beef Broth
  • 2 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • Corn or Flour Mini Street-Style Taco Shells
  • Queso Fresco for topping
  • 2 Fresh Limes quartered, for topping

Pico de Gallo

  • 2 Roma Tomatoes diced
  • 1 Small Yellow Onion diced
  • 1 Jalapeño diced
  • 3 Sprigs of Fresh Cilantro remove the leaves from stems
  • Juice From Half of a Lime
  • Salt to Taste

Instructions
 

  • Whisk beef broth, chili powder, cumin, oregano, garlic powder, salt, and pepper in a bowl. Place diced beef in Instant Pot and pour broth with seasonings over top.
    Note: For richer flavoring, let the meat marinate in the broth and seasonings for at least an hour prior to cooking.
  • Place lid on top, set vent to be sealed, and set your settings to Meat/Stew, adjust the temperature to More (or highest heat), and cook time to 15 minutes.
  • While it cooks make the pico de gallo by dicing the tomato and onions into small chunks. Slice the jalapeño in half lengthwise and remove the rib and seeds. Chop into fine pieces. Pull leaves from cilantro stems and place them in a bowl with tomato, onion, and jalapeño. Cut a lime in half and squeeze lime juice over top. Add salt to season and stir ingredients. Set aside.
  • Cut up remaining limes into quarters to use for topping later.
  • Once the timer goes off on the Instant Pot, quick release the vent to release the pressure.
  • Place tortilla shells on a paper towel and warm them for about 30 seconds in the microwave. Using a slotted spoon, scoop beef onto each tortilla shell, followed by pico de gallo, crumbled queso fresco, and squeeze fresh lime juice over top with the remaining lime slices.

Nutrition

Calories: 112kcalCarbohydrates: 9gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 29mgSodium: 294mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 208IUVitamin C: 6mgCalcium: 41mgIron: 2mg