We’re officially in October, which means it’s time to add pumpkin and fall spices to all of our dishes! Today, I’m sharing my first FALL INSPIRED dish of the season and the excitement is through the roof. I know, I know, it’s early in the month, but I’m so ready to start browning butter and cooking with sage. This is a great in-between seasons dish because it’s super fresh but warm and cozy at the same time. And, did I mention it’s Gluten-Free and Grain-Free? Win!
So, let’s get cooking!
Fall Spice Instant Pot Beef Tacos
Ingredients
- 3 lb Beef shoulder, grass-fed
- 1 cup beef stock
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp Dried Thyme
- 1 tbsp Chili powder
- 2 tbsp smoked paprika
- 2 tsp Ground cloves
- 1 tbsp Ground Cinnamon
- 2 tbsp Date syrup
Instructions
- Cut the beef into 1lb sections. Sear meat using sauté function for 3 minutes on each side (cook in batches if needed). Remove and set aside.
- Combine all other ingredients in the Instant Pot and use a wooden spoon to scrape all the bits off the bottom of the Pot.
- Place beef back into the Instant Pot and set on high pressure for 3 hours
- Once done, let naturally release.
- Shred with two forks
Serve on Jicama root “tortillas” and top with shredded cabbage, corn, pomegranates, cilantro and a squeeze of lime.
Other options
Top with marinated onions or if you’re not on whole 30, serve over your favorite corn or flour tortilla. I also love serving over a large salad!
Enjoy!!
