If you have read any of our posts, you know we love Mexican food… or at least our version of it… and this is another one of these great recipes!
I know these are generally made from pork…. but we prefer it done with beef. These are flavourful and make a great dinner or lunch wit a salad. We had ours on Tomato based tortillas with a side of coleslaw and it is a great meal! Even better is the fact it can be made in the Instapot, giving the beef a great texture for shredding and even more flavour!
To make the carnitas, I started by heating up the olive oil in the bowl of the instapot, set on the Saute function.
I added the roast and browned it on all sides… about 3 minutes per side.
I added the onions and canned tomatoes (I used a can of “Heritage Tomatoes,” (that I got as a free sample from the grocery store when I picked up my online order.) and let them cook, still on the saute function for another 2 – 3 minutes.
In my large measuring cup I whisked together the chipolte sauce, garlic powder, oregano and broth until well combined.
I poured this mixture over the beef, tomatoes and onions in the bowl of my instapot and switched the setting to Pressure Cook for 45 minutes.
I let it naturally release the steam for another 10 minutes before opening the lid to a delicious smelling roast.
I shredded the beef using two forks and then rolled it up in the tortillas with some sour cream and a sprinkle of cheese.
Instapot Beef Carnitas
- 1 roast of beef, mine was about 2 – 3 lbs.
- 3 tbsp.olive oil
- 1 can diced Heritage tomatoes
- 1 small onion, chopped
- 2 tbsp. taco seasoning
- 1 1/2 cup beef broth
- 2 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. oregano
- 1 bottle chipolte sauce
- sour cream and grated cheese (optional)
- Set Instapot to Saute function and heat olive oil.
- Add roast and brown on all sides, about 2 – 3 minutes per side.
- Add chopped onion and canned tomatoes and allow to saute another few minutes.
- In a large measuring cup, whisk together taco seasoning, broth, garlic powder, cumin, oregano and chipolte sauce until well blended.
- Pour mixture over roast in bowl of Instapot.
- Set instapot to Pressure Cook and steam valve to seal.
- Pressure cook roast for 45 minutes.
- Allow steam to vent naturally for about 10 minutes.
- Release remaining steam carefully before removing the lid.
- Shred beef with two forks.
- Divide beef mixture evenly between tortillas, top with sour cream and grated cheese (optional) and roll.