20 minutes
Cook Time
55 minutes
Cooking Level


  • 2 dry pints Juno® Bites Red Grape Tomatoes
  • 2 lbs beef chuck roast
  • 1 pkg tortillas
  • 1 small yellow onion, diced
  • 1 garlic clove, minced
  • ½ large sweet onion, chopped
  • ½ cup cilantro
  • ½ cup water
  • 1 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 ½ tsp sea salt, divided
  • ¾ tsp black pepper, divided
  • ½ tsp cinnamon
  • Lime, optional for garnish


Step 1

Turn the instant pot to the SAUTE function.

Step 2

Cut the beef into 3-4 equal pieces and sprinkle with 1 teaspoon sea salt. Once pot is heated, add the oil and sear the beef for 2-3 minutes on each side.

Step 3

Add in the yellow onion and sauté for 2 minutes. Then, cancel the SAUTE function.

Step 4

In a small bowl, combine the chili powder, cinnamon, ¼ teaspoon sea salt, and ¼ teaspoon pepper. Pour the spice mixture over the beef and add water.

Step 5

Cook on MANUAL high pressure for 45 minutes, and then allow a natural release of the pressure for 10 minutes. After, let a quick release to allow any remaining pressure to go.

Step 6

While the beef cooks, add the sweet onion, cilantro, garlic, and remaining sea salt and pepper into a food processor. Pulse until everything is chopped into small pieces, then add the tomatoes and pulse to get a smooth salsa.

Step 7

Once the beef is done, remove from pot and place on a cutting board to shred with forks, or slice thinly with a knife.

Step 8

To serve add beef to each tortilla shell and top with the sweet onion salsa. Add a lime for garnish.

Recipe created by Heather Englund