Instant Pot Street Tacos (Nightshade Free) (Edit recipe)

Pickled Onions

1. Add the thinly sliced red onions to a heat-safe glass container or bowl.
2. Add the rest of the ingredients for the Pickled Onions to a small pot and bring to a boil.
3. Carefully pour over the onions, using a fork to make sure the onions are fully submerged in the pickling liquid.
4. Set aside until the mixture comes to room temperature. About 2 hours. After this, you can either use or refrigerate for later use!

Shredded Beef

1. Turn your Instant Pot to Sauté mode and add 1 TB ghee.
2. When ghee is fully melted, sear chuck roast undisturbed until it is browned, 5-7 minutes. Flip and sear on the other side, another 5-7 minutes. Set aside.
3. Add sliced white onions and sauté until translucent and beginning to brown, while scraping up the browned bits from the bottom, about 5-7 minutes.
4. Add chopped garlic, chopped cilantro stems, and lime zest and sauté until fragrant, about 1 minute.
5. Add broth, lime juice, and seasonings, and stir to incorporate well.
6. Nestle in the chuck roast and juices, making sure as much of it is covered by the liquid as possible.
7. Press Cancel, then Pressure Cook on High for 30 minutes.
8. After the time is up, you can either allow it to naturally release or you can manually release the pressure.
9. Remove the beef and shred on a separate plate.
10. While shredding, press Cancel on the Instant Pot and press Sauté once again.
11. Reduce the liquid to about half, which should take around 8-10 minutes, but keep an eye on it.
12. When liquid has reduced, add the shredded beef back in and stir to combine.
13. Turn off the Instant Pot (or Keep Warm) and serve!

Avocado Crema

1. Add all ingredients to a blender and blend until smooth.

Assembly

1. Warm tortillas on a dry pan, then layer on shredded beef, lettuce or greens of choice, avocado crema, and pickled onions.
2. Top with cilantro, cheese, and/or a generous squeeze of lime.
3. Serve and enjoy!!