Instant Pot Short Rib Tacos With Peach Salsa

Active time: 25 min. Total time:1 hour
Yield: Serves 6 (serving size: 3 tacos)

These Instant Pot Short Rib Tacos have all the flavor of braised beef, but come together in a fraction of the time. The beef is tender without being soggy, and the salsa adds flavor without overpowering the meat. All the flavors shine through, and the peaches are the star of the show. We recommend using in-season, locally-sourced peaches for the freshest fruit available and best possible flavor. Seasoning the short ribs after they’ve been cooked and shredded ensures that the seasoning doesn’t get lost during the cooking process.

Ingredients

  • 2 pounds boneless beef short ribs
  • 1/2 cup tomatillo salsa (such as Frontera)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 cups diced fresh peaches (from 3 medium peaches)
  • 1/2 cup finely diced red onion (from 1 small onion)
  • 1/2 cup loosely packed fresh cilantro leaves and tender stems, finely chopped
  • 1small jalapeño chile, seeded and finely diced (about 1/4 cup)
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 18(6-in.) corn tortillas
  • Cooking spray
  • Crumbed queso fresco (fresh Mexican cheese), hot sauce, fresh cilantro leaves, and lime wedges, for serving

How to Make It

Step 1

Place short ribs and tomatillo salsa in a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 30 minutes. (It will take 12 to 15 minutes for cooker to come up to pressure before cooking begins.)

Step 2

When cooking has finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker.

Step 3

Remove beef from cooking liquid, and transfer to a cutting board; shred with 2 forks. Discard cooking liquid. Season beef with 1 teaspoon of the salt and 1/2 teaspoon of the pepper, and toss together. Set beef aside.

Step 4

Stir together peaches, red onion, cilantro, jalapeño, lime juice, and remaining 1/2 teaspoon each salt and pepper in a medium bowl. Set salsa aside.

Step 5

Lightly coat both sides of 1 tortilla with cooking spray, and place in a warm nonstick skillet over medium-high, and cook until charred in spots and heated through, about 15 seconds per side. Repeat with remaining tortillas, coating about every third tortilla with cooking spray. 

Step 6

Place about 1/4 cup shredded beef on each toasted tortilla, and top with 2 tablespoons peach salsa. Sprinkle with crumbed queso fresco and cilantro leaves, and serve with hot sauce and lime wedges.

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