Instant Pot Mexican Beef

Perfect for shredded tacos or served on top of Mexi-Cauli Rice

*recipes adapted from nom-nom paleo

Recipe courtesy of Graze the Prairie

Ingredients:

BEEF RECIPE:

• 2-3 lb. Graze the Prairie Pot Roast (cut into cubes; or use stew meat)

• 1 Tb. chili powder

• 1 tsp salt

• 1 Tb. avocado oil

• 1 medium onion (thinly sliced)

• 1 tablespoon tomato paste

• 6 garlic cloves (finely chopped)

• 1/2 cup salsa

• 1/2 cup beef broth (we use better than bullion or bone broth)

• 1/2 teaspoon fish sauce

• 1/2 teaspoon pepper.

• Cilantro, Lime and Radishes for garnish (optional)

MEXI-CAULI RICE:

• 1 Tb. cooking fat of choice

• 1 small onion (minced)

• 2 cloves garlic (minced)

• 1 small cauliflower head (riced; or 16 oz riced cauliflower, fresh or frozen)

• 1 tsp ground cumin

• 1 tsp kosher salt

• 2½ Tb. tomato paste

• 1 jalapeño pepper (ribbed, seeded and minced)

• 2 cilantro stems and leaves

• 1 lime (optional; cut into wedges)

Directions:

1. In a large bowl combine cubed beef, chili powder, and salt.

2. Turn Instant Pot on "saute"; add oil and onions. Saute until onions are translucent.

3. Add tomato paste and garlic and cook for another 30 seconds or so, just until the garlic is fragrant.

4. Add the beef, salsa, beef broth and fish sauce.

5. Turn off the Instant Pot, cover and lock the lid. Turn Instant Pot back on, use "Manual" or "Pressure Cook". Pressure cook for 35 minutes.

6. Let pressure release naturally. If you are serving this with Mexi-Cali rice, this is a good time to prepare the rice:

7. Heat a large skillet over medium heat. When the pan is hot, pour in the olive oil or fat of choice. Toss in the onions and cook until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

8. Dump in the riced cauliflower and season with ground cumin and kosher salt. Stir in the tomato paste, diced jalapeno pepper, and mix thoroughly.

9. Tuck a couple of cilantro stems in the cauli rice. Cover and cook for 5 minutes or until the rice is tender but not mushy. Pluck out the cilantro and taste the rice. Adjust the seasonings as needed.

10. Serve beef over cauliflower rice; ENJOY!

NOTES:

We use frozen riced cauliflower that we thaw completely before cooking to save time.

Cut extra onion and mince extra garlic when you are preparing the Mexican Beef to save time when preparing the cauli rice.