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Instant Pot Beef Street Tacos - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 1 teaspoon Salt
  • 1/2 teaspoons Black Pepper
  • 1/2 teaspoons Onion Powder
  • 1/2 teaspoons Garlic Powder
  • 1 teaspoon Chili Powder
  • 4 pounds Flank Steak
  • 2 teaspoons mince Garlic, Cloves
  • 2 1/2 tablespoons juice Lime #1
  • 1/2 cups Orange Juice
  • 1 tablespoon Apple Cider Vinegar
  • 1/4 cups Vegetable Oil
  • 3 tablespoons chop Cilantro #1

Serving Day Ingredients

  • 12 fluid ounces Beer, Mexican
  • 12 individual Flour Tortillas (8-inch/Med)
  • 1/4 cups chop Cilantro #2
  • 8 individual quarter Lime #2
  • 1/2 cups dice Onion

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 896 Calories
  • 38g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 197mg Cholesterol
  • 1363mg Sodium
  • 58g Total Carb
  • 1g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 73g Protein
  • 24 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Or Whatever You Do for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine the salt, pepper, onion powder, garlic powder, and chili powder in a bowl.
  2. Rub over the steak.
  3. Cut the steak into a few pieces and divide among indicated number of round freezer containers.
  4. Add remaining ingredients to the round freezer container. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add the frozen contents and the beer to the Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 25 minutes.
  6. Quick release pressure.
  7. If it isn't tender enough, add an extra 5 minutes.
  8. Cut into bite-sized pieces and serve on a tortilla with cilantro #2, limes #2 and onions.

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