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Cookbook Author Erika Schlick shares recipe for Instant Pot Shredded Beef Tacos

In the mood for melt-in-your-mouth beef tacos? Here’s a look at how to make them in your INSTANT POT with Cookbook Author Erika Schlick.

Instant Pot Shredded Beef Tacos

These tacos involve melt-in-your-mouth beef, flavorful Pico and creamy avocado. The beef cooks in the Instant Pot which means that most of the cooking is hands-off. Simply let the pressure cooker do all the work before shredding into bite-sized pieces and serving in lettuce or cassava taco shells.

This recipe is from my cookbook, Wandering Palate.
Servings: 2
Prep Time: 10 minutes
Cook Time: 40 minutes

1 tablespoon avocado oil (use code TRAILTOHEALTH for 10% off)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 Ib. beef chuck roast or stew meat, cut into 1½ inch cubes (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)

6 lettuce cups or cassava flour tortillas
shredded lettuce, if using cassava flour tortillas
1 recipe Pico (below)
1 recipe Avocado Crema
sliced avocado

1½ cup tomatoes
½ cup chopped fresh cilantro leaves
1 lime
1 teaspoon garlic powder
salt, to taste


  1. Press SAUTE on the Instant Pot and add the avocado oil. Add the garlic powder, onion powder and salt, and heat until aromatic. Stir in the cubed beef and cook until browned. (Use code TRAILTOHEALTH for $10 off)
  2. Close and lock the lid and ensure the valve is in the sealing position. Press MEAT/STEW and cook for the default time.
  3. Once the cooking is complete, allow the pressure to release naturally for 10 minutes. Then, release the steam by pushing the valve to the venting position. Once the steam is fully released, you can open the lid.
  4. Shred the meat in the pot and strain the extra liquid.
  5. To serve, divide the shredded beef between lettuce cups or cassava flour tortillas. Top with shredded lettuce (if using), Pico and Avocado Crema. Serve with sliced avocado.


  1. Dice the tomatoes and place in a bowl with the cilantro. (Code TRAIL gets you 10% off Nakano Knives)
  2. Squeeze the lime juice into a bowl and add the garlic powder. Pour over the tomato mixture and toss until combined. Season with salt to taste and serve immediately.

Schlick is the author of Wandering Palate, a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.
Wandering Palate is currently shipping and available on her website and Amazon:
You can follow Erika on her blog and Instagram for more recipes.