Ingredients
2 lbs of beef bottom round roast, sliced into 1/4 pieces
1 onion, finely chopped
1/2 cup Pico De Gallo
1/2 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup soy sauce
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 teaspoon chopped garlic
1 teaspoon salt
1 Tablespoon chile powder, to taste
1 tsp cumin
1/2 teaspoon cayenne pepper
Cilantro, chopped
Corn tortillas
Instructions
In a medium bowl, combine the lime juice, lemon juice, orange juice, apple cider vinegar, soy sauce, chopped garlic, salt, chile powder, cumin, and cayenne pepper.
Place steak into bowl and let marinate for 3 hours in the fridge, or overnight.
Once marinated, cut the steak into 1/4 in pieces.
Turn on your IP to the sauté setting, add the oil and the majority of the chopped onions (save about 1/4 cup for garnish) and saute for 2 minutes until translucent, stirring occasionally.
Add the meat and at least 1/2 cup of the marinade (you can add it all if you'd like).
Place the lid on the Instant Pot and turn off to switch to the Meat/Stew setting. Seal and adjust the time to 6 minutes.
Allow the pressure to naturally release after the cooking time (at least for 2 minutes) and then shred the beef with two forks.
Combine the reserved onions and chopped cilantro and mix in some pico de gallo for your garnish.
Portion 1/2 cup of shredded beef into each taco and top with a sprinkle of the pico-cilantro-onion mixture.
