Mexican Shredded Beef

ads/responsive.txt

ads/responsive.txt

I’ve been asked whether I think the Instant Pot is replacing the slow cooker and my answer is NO!  I love both of them and I think there is a place for them both in the kitchen.  Although the end result is pretty much the same, delicious food,  they serve different purposes and provide a different way for getting that delicious end result.

Ingredients

• 3-4 lb. chuck roast cut into 2 inch pieces
• 1 Tbsp chili powder
• 1 1/2 tsp sea salt
• 1 Tbsp olive oil
• 1 cup onion diced
• 2 Tbsp tomato paste
• 6 garlic cloves diced
• 1 tsp cumin
• 1 tsp Mexican oregano
• 1/2 cup picante sauce salsa
• 1 cup beef broth
• cilantro for garnish
• limes to squeeze over top

Instructions

1. In a bowl, combine cubed meat with chili powder and salt. Toss to coat.
2. Press the "Saute" button on the Instant Pot and add the olive oil.
3. Add in onions and saute until softened.
4. Add in tomato paste, garlic, cumin and Mexican oregano. Stir for about a minute.
5. Add in seasoned meat.
6. Pour in salsa and beef broth
7. Cover and lock the lid.
8. Press "Keep Warm/Cancel" on the Instant Pot and then press the "Meat/Stew" button to switch it to the pressure cooking mode. Set cook time to 35 minutes.
9. Let the pressure release naturally.

Full Reading: https://www.yourhomebasedmom.com/mexican-shredded-beef-instant-pot-or-slow-cooker/

ads/responsive.txt

ads/responsive.txt