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Plated tacos sit on a yellow napkin next to halved limes and a bowl of salad for topping the tacos.

Instant Pot Shredded Beef Tacos with Mango Cucumber Salad

Plan. Eat. Post. Repeat.
These Instant Pot shredded beef tacos combine chuck roast with coconut curry spices and a fresh mango cucumber salad for dynamite flavor.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine Asian
Servings 8
Calories 555 kcal

Equipment

  • Pressure Cooker i.e. Instant Pot

Ingredients
  

Curried Beef

  • 2½ pounds chuck roast (trimmed of fat and cut into 2-inch chunks)
  • ½ cup onion (diced)
  • 2 cloves garlic (minced or pressed)
  • 2 teaspoon fresh ginger (grated, or used frozen cubes of ginger)
  • 1 tablespoon red curry paste (use Thai Kitchen brand for mild)
  • ½ cup coconut milk
  • 2 tablespoon fish sauce
  • 2 tablespoon brown sugar
  • ½ teaspoon kosher salt
  • 2 makrut lime leaves
  • 2 tablespoon lime juice

Cucumber and Mango Salad

  • 2 cups cucumber (diced)
  • 1 cup mango (diced)
  • 1 jalapeno (finely diced, seeds removed)
  • ¼ cup cilantro (chopped fine)
  • 2 tablespoon lime juice
  • 1 teaspoon kosher salt
  • 2 teaspoon brown sugar

Sriracha Mayo

  • ¼ cup mayonnaise
  • 2 teaspoon Sriracha
  • 1 teaspoon sesame oil
  • 1 tablespoon water

Tacos

  • 25 small corn tortillas, grilled or warmed
  • additional cilantro and/or lime wedges (for garnish)

Instructions
 

Pressure Cooker Preparation of Curried Beef

  • Add the beef, garlic, onion, ginger, curry paste, coconut milk, fish sauce, brown sugar, salt, and makrut lime leaves to the pot of your pressure cooker. Stir the mixture. Seal the pot and close the valve. Cook with manual high pressure for 45 minutes with a natural release.
  • Remove the beef from the sauce with a slotted spoon, place it in a bowl, and set it aside.
  • Separate the fat from the juices in the sauce and reduce the juices with the simmer function on the pressure cooker to about one cup.
  • Shred the beef with two forks until it is uniform in texture.
  • Add the shredded beef back to the reduced sauce along with the juice of one medium lime and stir to coat the beef. Keep warm until serving.

Cucumber and Mango Salad

  • Add the lime juice, brown sugar, and salt to a medium bowl and stir until the sugar is dissolved.
  • Add the remaining salad ingredients to the bowl. Cover the salad and keep it refrigerated until serving.

Sriracha Mayo

  • Combine all mayonnaise ingredients in a small bowl. Cover and keep refrigerated until serving.

Taco Assembly

  • Add the shredded beef to grilled or warmed tortillas and top with the cucumber and mango salsa. Drizzle with Sriracha mayo. Garnish with additional cilantro and lime wedges.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 555kcalCarbohydrates: 47gProtein: 33gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 101mgSodium: 1016mgPotassium: 785mgFiber: 6gSugar: 9gVitamin A: 607IUVitamin C: 13mgCalcium: 113mgIron: 5mg
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