Instant Pot Shredded Beef Tacos with Jicama Slaw | America's Test Kitchen

Name: Instant Pot Shredded Beef Tacos with Jicama Slaw | America's Test Kitchen
Total time: 60 min
Ingredients: 3 tablespoons ancho chile powder; 3 tablespoons tomato paste; 2 tablespoons vegetable oil; 3 garlic cloves, minced; 2 teaspoons ground cumin; 2 teaspoons dried oregano; ¼ teaspoon ground cloves; ½ teaspoon table salt; 1 cup full-bodied lager; 1½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces; 1 cup distilled white vinegar; 2 tablespoons sugar; 6 radishes, trimmed and sliced thin; 1 carrot, peeled and shredded; 12 ounces jicama, peeled and cut into 2-inch-long matchsticks; ¼ cup fresh cilantro leaves; 12 (6-inch) corn or flour tortillas, warmed

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Chuck roast, with its big beefy flavor, is the ideal basis for taco filling because it becomes meltingly tender and shreddable in the Instant Pot, plus it is inexpensive and easy to find.