Introduction

About this Recipe

Ingredients

✓ 2 1/2 lbs beef bottom round roast sliced into 1/4 inch pieces
✓ 1 cup onion chopped
✓ 1/2 cup medium salsa not pico de gallo
✓ 1/3 cup lime juice
✓ 1/4 cup lemon juice
✓ 1/4 cup orange juice
✓ 1/4 cup soy sauce braggs aminos (gluten free) or coconut aminos (paleo)
✓ 2 tablespoons coconut or olive oil
✓ 1 tablespoon Apple Cider Vinegar or other vinegar
✓ 1 tablespoon chopped garlic
✓ 1/4 – 1 tablespoon sea salt optional, see update note above recipe
✓ 1 tablespoon mild or medium chili powder
✓ 1/2 teaspoon cumin powder
✓ Pinch cayenne pepper powder optional

Instructions

✓ Turn IP onto saute, add oil
✓ Chop onions and garlic
✓ Once HOT, add onion and saute for min, stirring a few times
✓ Meanwhile mix all other ingredients (aside from the meat) in a bowl, set aside
✓ Add garlic to IP and saute for 2 min, stirring a few times
✓ Turn off IP
✓ Add meat to IP, cover with liquid mixture and stir well
✓ Set for “Meat/Stew” and adjust down to 6-10 minutes
✓ Allow to naturally release pressure, approximately 15-20 minutes
✓ If desired, turn IP back to saute function and allow to reduce liquid to a nice thicker sauce
✓ Serve with fresh veggies in warm corn tortillas or my plantain tortilla shells, see link above!