Easy Instant Pot Shredded Taco Beef Cabbage Bowls
from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 3 to 4
Calories: 314kcal
For the taco beef:
- 1–1½ lb. beef roast
- 10 oz. enchilada sauce
- 4 oz. chopped green chilies
For the bowls:
- ½ small head green cabbage
- ¼ small head red cabbage
- ¼ cup green onion thinly sliced
- 3 Tbs. mayonnaise
- 2 tsp. lime juice fresh squeezed
- 1 tsp. Green Tabasco Sauce
- 1 avocado diced
For the taco beef:
Place the roast in the pressure cooker pot.
Pour the enchilada sauce and chopped green chilies over.
Set cook time for 40 minutes. Do a quick pressure release.
For the bowls:
Shred the cabbage and place in a bowl and add the sliced green onion.
Mix mayonnaise, lime juice and Tabasco together.
Drizzle over cabbage mixture and toss to coat.
Top with diced avocados.
Serve shredded beef on top in individual bowls.
Calories: 314kcal | Carbohydrates: 31g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1135mg | Potassium: 775mg | Fiber: 13g | Sugar: 16g | Vitamin A: 1740IU | Vitamin C: 112mg | Calcium: 106mg | Iron: 2mg