Instant Pot Beef Brisket Tacos
Servings: 16 Tacos
Ingredients
- 2 pounds beef brisket
- 1 (1 ounce) packet gluten-free taco seasoning mix
- 1 (15-ounce) can Hatch Organic Red Enchilada Sauce
- Gluten-free corn tortillas
Topping Options:
- Shredded cabbage or coleslaw mix
- Slice jalapeno and/or Fresho chilis
- Shredded cheese
- Guacamole
- Salsa
- Sour Cream
- Pickles Red Onions
- Chopped tomatoes
- Chopped cilantro
- Lime wedges
Instructions
- Season the brisket with the taco seasoning mix. Place in the instant pot with the enchilada sauce. Lock the lid on and make sure the pressure valve is set to seal. Set to cook on high pressure for 90 minutes. Let the pressure naturally release for 15 minutes then quick release the rest of the pressure.
- Shred the beef with 2 forks. Serve with tortillas and toppings of choice.
Nutrition
Calories: 99kcal | Carbohydrates: 2g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 275mg | Potassium: 187mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
