Instant Pot Beef & Poblano Tostadas

Serve the tangy, peppery beef on crispy tostadas and top with colorful slaw.

Prep Time:
45 mins
Additional Time:
1 hr 15 mins
Total Time:
2 hrs
8 servings


  • 1 (2 1/2 pound) boneless beef chuck roast, trimmed

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • ¼ teaspoon black pepper

  • 3 teaspoons kosher salt, divided

  • 1 tablespoon canola oil

  • 3 cups sliced poblano chiles

  • 1 cup sliced yellow onion

  • ½ cup plus 2 Tbsp. white vinegar, divided

  • 1 tablespoon cornstarch

  • 1 tablespoon cold water

  • 3 cups angel hair cabbage

  • 2 cups sliced bell peppers

  • 2 tablespoons canola mayonnaise

  • 8 corn tostada shells

  • 2 tablespoons chopped fresh cilantro

  • Lime wedges (optional)


  1. Season beef on all sides with onion powder, garlic powder, black pepper, and 1/2 teaspoon salt. Add oil to a programmable pressure multicooker (such as Instant Pot). Select SAUTE on cooker. Select HIGH temperature setting, and allow to preheat. Add beef; cook, turning occasionally, until golden brown on all sides, about 15 minutes. Transfer beef to a heatproof bowl. Add poblano chiles and onion to cooker; cook, stirring often, until vegetables slightly soften, 3 to 4 minutes. Add 1/2 cup of the vinegar, stirring to scrape up any browned bits from bottom of cooker.

  2. Return beef to cooker. Press CANCEL. Cover cooker with lid; lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 65 minutes. (It will take 10 minutes for cooker to come up to pressure before cooking begins.)

  3. Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take 3 to 4 minutes.) Remove lid from cooker. Transfer beef to a clean heatproof bowl; let cool 10 minutes.

  4. Whisk together cornstarch and cold water in a bowl until combined. Select SAUTE setting on cooker. Select HIGH temperature setting, and let liquid in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking often, until mixture thickens, about 1 minute. Turn cooker off. Shred beef; add to liquid in cooker, and stir to coat.

  5. Toss together cabbage and bell peppers in a bowl. Whisk together mayonnaise, 2 tablespoons vinegar, and 1/4 teaspoon salt in a bowl. Add to cabbage mixture; toss to coat. Using a slotted spoon, spoon beef mixture onto tostadas; top with slaw and cilantro. Serve with lime wedges, if desired.

Nutrition Facts (per serving)

306 Calories
12g Fat
16g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 tostada, 1/2 cup beef mixture, 1/2 cup slaw
Calories 306
% Daily Value *
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 33g 66%
Total Fat 12g 15%
Saturated Fat 3g 15%
Sodium 401mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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