Description
These colorful Instant Pot beef taco bowls combine tender, warmly spiced shredded beef with crunchy cabbage, avocado, radishes, cilantro, and crispy homemade tostones. It’s a satisfying, naturally gluten-free meal with plenty of flavor and texture.
Ingredients
For the beef
- Extra virgin olive oil
- 1 pound (450 grams) grass-fed, grass-finished flank steak
- 1 red onion, chopped
- 2 garlic cloves, peeled and smashed
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon coriander seeds
- 2 allspice berries
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon nigella seeds
- 2/3 cup water
For the bowls
- 1/2 red cabbage, finely shredded
- 1 bunch cilantro, chopped
- 1 avocado, sliced
- 1/2 lime, cut into wedges
- 4 red radishes, finely sliced
- Extra virgin olive oil
- Homemade tostones, for serving
- Goat or sheep yogurt, optional
- Raw onion, finely sliced, optional
Instructions
- Slice the flank steak against the grain into approximately 1-inch (2.5-centimeter) pieces.
- Select the Sauté setting on the Instant Pot. Add a generous amount of olive oil and, once hot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant.
- Add the sliced beef, cumin seeds, coriander seeds, allspice, salt, black pepper, and nigella seeds. Brown the beef on one side, then turn the pieces and brown the other side.
- Add the water and scrape the bottom of the pot thoroughly with a wooden spatula. Cancel the Sauté setting and secure the lid. Cook on high pressure for 35 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for at least 10 minutes. Transfer the beef to a bowl and shred it with two forks. Spoon some of the cooking juices over the shredded meat.
- While the beef cooks, prepare the homemade tostones according to the separate recipe. Shred the cabbage, chop the cilantro, slice the avocado and radishes, and cut the lime into wedges.
- Divide the red cabbage, cilantro, avocado, and radishes between two bowls. Add the shredded beef and serve with the tostones, lime wedges, and a drizzle of extra virgin olive oil. Add raw onion or goat or sheep yogurt, if desired.
Notes
If following a low-histamine approach, omit any ingredients that do not suit your individual tolerance. This may include avocado, lime, yogurt, and cumin.
For a different seasoning profile, you can replace the individual spices with your preferred taco or adobo seasoning.