Salsa Verde Shredded Beef Bowls

5 from 36 votes

Prep Time5

Cook Time45

Crockpot Cook Time:6

Course: Main Course

Servings:

Cut the steak into 4 large, equal pieces, then season generously with salt and pepper.
Press the 'saute' button on the Instant Pot and add 2 tablespoons of avocado oil. When the oil is hot, add the steak, working in batches as needed, and cook until a deep brown crust forms on both sides, 3 to 4 minutes per side.
Once all of the steak is browned, click the 'cancel' button to turn off the saute function. Pour in 1 cup of the salsa verde and close the lid on the Instant Pot. Turn the valve at the top so that it is sealed. Press the 'manual' button, then set the time to 45 minutes.
When the cook time is complete, manually release the pressure by carefully turning the valve to vent. Allow all of the steam to release before carefully opening the Instant Pot. Use two forks to shred the beef.

Cut the steak into 4 large, equal pieces, then season generously with salt and pepper.
Heat a large skillet over medium-high heat with 2 tablespoons avocado oil. When the oil is hot, add the steak, working in batches as needed, and cook until a deep brown crust forms on both sides, 3 to 4 minutes per side. Transfer the browned beef to a slow cooker and pour the salsa verde over the meat. Cook on high for 4 hours, or on low for 6 to 8 hours. When cook time is complete, use two forks to shred the beef.

Heat a large skillet over medium-high heat with the remaining 1 tablespoon avocado oil. Add the cauliflower rice and cook, stirring, until just tender, about 5 minutes. You don't want to overcook as it will turn mushy.

Divide the cauliflower rice, shredded beef, sliced avocado, and diced onion between four bowls. Garnish with chopped cilantro and serve with lime wedges, if desired.