Peel and dice your onion, celery, carrots, and potato and put to one side.

Season your taco meat with salt and pepper, then add your meat to the instant pot.

Sauté with extra virgin olive oil until you have a good sear on your beef.

Remove the beef, put to one side, and then add into the instant pot your onion, celery, potato, and carrots. Then sauté for a couple of minutes to add flavour onto the veggies from the beef. Cancel the sauté and stir in the garlic. Add in beef stock and seasonings and use a silicone spatula to deglaze the instant pot.

Then place the taco meat on top. Then sprinkle extra salt and pepper over the meat.

Place the lid on the instant pot, set the valve to sealing and cook for 45 minutes on meat/stew.

Then do a 15 minute natural pressure release before releasing the remaining pressure.

Then remove the beef from the instant pot and put to one side. Move half of what’s left in the instant pot to a blender with a jar of salsa and blend until you have a creamy sauce. Or you can use a hand blender like we have done and blend it directly in the instant pot.

Shred the beef with meat claws and load into the sauce.

Serve in taco shells or tortilla wraps with avocado.