This Salsa Verde Beef recipe is one of the simplest, yet it packs a ton of flavor. It cooks up in the slow cooker or the instant pot, making for the easiest of meals.
Heat the oil in a large skillet. Add the beef chunks and brown on all sides to caramelize. Remove the meat to the crock of a slow cooker.
Add the onion to the drippings in the pan and saute until lightly browned. Stir in the taco seasoning mix and heat about 1 minute. Add the salsa and stir, scraping up any browned bits. Transfer the liquid to the slow cooker. Stir to combine.
Cook on low 6-8 hours. Shred and serve.
Heat the oil in the pot of your pressure cooker on sauté. Brown the meat in the hot oil, turning to sear all sides. Don’t crowd the meat cubes in the pan; you may need to do this in batches. Transfer the meat to a bowl if you’re using the Instant Pot.
Add the onion to the drippings in the pan and cook, stirring, until tender. Add the taco seasoning and cook for another minute. Stir in the salsa verde and cook, scraping up any bits on the bottom of the pressure cooker.
Add the meat back in. Stir well to combine.
Secure the cover and close the pressure valve. Set the pressure cooker to manual high pressure for 45 minutes. Release the pressure when the cycle ends.
Shred the meat with two forks and use as a taco or burrito filling.
Note: You can use any kind of salsa. It doesn’t have to be salsa verde, but we like the flavor it adds to the beef. To freeze: Wrap, label, and chill completely before freezing.
Recipe courtesy of Jessica Fisher, Good Cheap Eats