Easy Pulled Beef Tacos

Start your meat

Pat dry your roast and season heavily with salt. If your roast is thick and round, slice it into 2-3 pieces so it can cook through. If it's long and slim it's ok as is.

Heat your instant pot to sautee on high. Add a splash of oil and add roast, browning on all sides (about 2 minutes per side). Remove meat and add in 2 tsp beef boullion, 1 cup salsa verde and 1 cup water. Add beef back and set to pressure cook on high for 45 minutes. Once done, natural release for 15 minutes then hit the release valve and remove lid. Shred the beef and add back to the pot with the liquid and sautee for a few minutes until liquid cooks off by half (about 5 minutes). You will have a thin sauce so you'll need to squeeze the meat before serving, however you want to keep the beef in that liquid until serving as it's liquid gold.

Prep your other taco ingredients

While your beef cooks, prep your other taco ingredients. Crumble cheese, prep guacamole, dice onion, chop cilantro and heat tortillas.

Assemble tacos

Once everything is ready, assemble tacos with guacamole and beef - draining off the excess liquid. Top with onions, cilantro, fresh lime and cheese. Enjoy!