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Instant Pot Mexican Beef

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

*recipe adapted from nom-nom paleo


  • 1 2-3/lb Graze The Prairie pot roast cut into cubes or stew meat.

  • 1 tablespoon chili powder (we like hot New Mexico chili powder)

  • 1 teaspoon salt

  • 1 tablespoon 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)


  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.! Enjoy!

The recipe for the Mexi-Cauli Rice can be found on the Nom-Nom Paleo website.


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 rice.


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