You can make these fantastic Pressure Cooker Pot Roast Tacos in LESS than an hour in your Pressure cooker or Instant pot, they are gluten free, and if you’re Paleo or Whole30 simply skip the corn tortilla and use a lettuce wrap instead.
Tacos are such fun food to eat, don’t you think? My pressure cooker pot roast tacos are also incredibly easy to cook and using a chuck roast instead of ground beef makes a really nice change for the taco meat.
How to Make Pressure Cooker Pot Roast Tacos
Here are some simple step by step instructions, the FULL RECIPE with ingredients and directions are at the end of the post.
- Mix the taco spices, salt and pepper, and then rub as much as you can on the meat. You’ll probably have some spices left over, don’t throw them away as we add them to the pressure cooker later.
- Brown the chuck roast in a little oil in the inner pot by turning on the saute function on your electric pressure cooker and adjust it to the medium heat setting. If it’s too big to fit in your pot you can brown it in a skillet.
- Add the tomatoes, water, and remaining spices to your pressure cooker and then place the meat and any juices back into the pot.
- The cook time depends on the thickness of your meat (see the recipe notes for details) but a 2 inch thick pot roast takes about 47-50 minutes.
- When the meat is cooked you need to let the pressure cooker NPR, that’s natural pressure release, for about 10-12 minutes.
- Then you simply pull the meat apart and serve it in gluten free corn tortillas, or lettuce wraps if you are paleo, with a selection of salsa, guacamole, shredded lettuce, sour cream or whatever other toppings you prefer.
What are Authentic Tacos?
It really depends who you ask! According to the Smithsonian the origins of Tacos are really unknown, but they think perhaps that they date from the 18th century and the silver mines in Mexico.
Others have said that some of the main differences between American Tacos and authentic Mexican Tacos include:
- Corn Tortillas – Mexican Tacos are always served on fresh corn tortillas, and never in those hard crunchy shells you get at the grocery store.
- Taco Toppings – While lettuce, tomato, shredded cheese and sour cream are common toppings on many American tacos, they are not typically used in Mexico. Toppings there vary but can include diced raw onions, cilantro, grilled onion, or grilled peppers and slices of lime to squeeze on the top.
- Taco Meat – ground beef is really common here as a taco filling whereas in Mexico it’s not used. You’ll find a variety of other cuts of beef, pork, chicken and so on.
What Spices Are in Taco Seasoning?
If you buy the ready made packages of Taco seasoning from the store, Such as McCormicks they generally contain Chili Pepper, Cumin, Paprika, Oregano, Salt and Garlic. Some brands also contain things like onion powder, sugar, milk powder and ‘natural flavorings’, which could mean anything really.
And if you’re gluten free like me, you’d need to make sure you buy one that is labelled gluten free as many contain wheat flour as a thickener though there are quite a few nowadays that use gluten free starches such as potato starch or cornstarch.
Personally, I prefer to make my own as I can adjust the spices the way I like them, I never add sugar, milk, or ‘natural flavorings’ and I don’t have to worry about gluten if I make it myself, it’s cheaper too!
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If you’ve already joined, be sure to add your friends who love pressure cookers!
MORE PRESSURE COOKER RECIPES YOU’LL LOVE!
If you’ve enjoyed my pressure cooker pot roast tacos then I know you’ll also love my Pressure Cooker Pot Roast recipe, it’s very simple to prepare, tastes delicious, and is one of the top recipes on my website!
The BEST pressure cooker Chicken and Wild Rice soup recipe, it’s gluten free, healthy, tasty and unbelievably easy to make in your electric pressure cooker, you just throw it all in and go!
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Pressure Cooker Pot Roast Tacos
Pressure Cooker Pot Roast Tacos! Easy gluten free recipe, perfect for your electric pressure cooker or Instant Pot. The pot roast is Paleo, Whole30 and Low Carb, just use a lettuce wrap instead of corn tortillas for Paleo/W30.
- 3 lb boneless chuck
- 1/2 cup water , 125mls
- 28 oz diced tomatoes , 2 x 400g cans
- 2 tbsp olive oil
Taco Spice Rub
- gluten free corn tortillas , or lettuce leaves for paleo
- guacamole , to serve
- salsa , to serve
- shredded lettuce , to serve
Mix the taco spices, salt, and pepper, then rub some of it well into all sides of the meat. You will have some spices left over, keep them to add to the pressure cooker.
Brown the chuck roast in a little oil in the inner pot of the Instant Pot by turning on the saute function on your electric pressure cooker and adjust it to the medium heat setting.
Don't wait for the display to say 'hot', add oil right away and brown the meat on both sides, then remove it.
Add in the diced tomatoes, water, and remaining spices to the inner pot of your electric pressure cooker and mix well then place the meat and any juices back into the pot.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 50 minutes at High Pressure.
The cook time is based on the thickness of the meat, my roast was about 2 inches thick, if yours varies drastically from that you should adjust the cook time up or down a little bit to compensate.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes, then open the steam vent before carefully opening the lid.
Pull the meat apart with forks and leave it in the juices to keep warm.
Serve on corn tortillas (or lettuce wraps if you are paleo or Whole30 ) with a selection of salsa, guacamole, shredded lettuce, sour cream etc.
NUTRITION FACTS - Are for one Pressure Cooker Pot Roast Taco and include only the meat and spices (assuming 8 servings/tacos)
The nutrition count will vary widely depending on what brands of tortillas and other toppings you choose to use, so I've not included that.
Adapted from Gluten Free Pot Roast Tacos