Perfect Whole30 Taco Tuesday meal right here.
This simple Instant Pot shredded beef tacos comes together with just 2 ingredients: ZUPA NOMA's Organic Yellow Pepper Habernero soup plus some chuck roast = perfection. I am definitely not a fan of using the stove during the summer. Having a humid sauna outside is ok I guess (I am a fall girl) but it is SO not ok inside! I make lots of grilling recipes, salads, and of course the Instant Pot is a constant figure on my counter top cooking away all day.
You know how the internet makes everything look so friggin' perfect? Well, let me tell you things have been far from perfect here. There has been two deaths in the last few months. My favorite boss and Jake's grandfather. Between that, working, maintaining my gym schedule, a sick cat, trying to be a good wife, and getting ready to move. It's been a bit hard on the both of us. I am trying to focus on the good in everyday and keeping my spirits up.
We did however take a much needed vacation last week and had a beach day, a Busch Gardens day, and of course a PJ Netflix day. It was amazing and we SO did not want to return to normal life.
Ok. Enough real talk. Let's talk tacos.
If you guys can recall, I actually took over Whole30 Approved Insta stories a few weeks back and showed you how to make this recipe step by step. It's also on their page here.
The ENTIRE recipe is made in the Instant Pot from start to finish and trust me just thinking about how good this smelled when I opened the lid after 4 hours was heavenly.
Basically, you brown meat in a little oil and pour ZUPA NOMA on top. And then we wait.
Then we shred to perfection and add to favorite leaf of choice. I personally love using the purple cabbage leaf. It's sturdy like a collard leaf but not as bitter IMO.
Then top with your favorites! I topped with fresh pico de gallo, avocado, mango slices, and red bell pepper. YUMMMMMM
Let's have a taco night ASAP.