Pressure Cooker Shredded Beef! So easy to make! Use this delicious beef filling for rice bowls, taquitos, tacos and more!
It’s Sunday and I’m watching the snow fall right now. It’s so beautiful. Last week, we were snowed in for three days. We don’t have a garage here at the apartment so our cars were literally snowed in. The snow just kept coming down and it was safer to just stay at home so we did. So, even after last week, it’s still beautiful.
I’ll say this. I pay attention to the weather report a lot more here in PA, than I did in Wisconsin; which is weird I know. Maybe it’s because we don’t have a garage? I don’t know. But here, I check the weather report all the time and fortunately, I went to the grocery store a few days ago and we are stocked.
Pressure Cooker Shredded Beef
The other day I made these and was challenged to create the right and proper beef filling. Also, I learned that taquitos are made with corn tortillas and flautas are made with flour tortillas.
Here’s the thing, though, it’s incredibly hard to roll corn tortillas. Mine broke apart even before I was able to put them in the air fryer. I still cooked them and they were delicious, just not rolled up.
I mean, look at this.
So, whatever you do, and whether you use corn or flour, you simply must make this Pressure Cooker Shredded Beef! It’s so delicious!
Pressure Cooker Shredded Beef
Equipment
- Pressure Cooker
Ingredients
- 1 tablespoon chili powder + more if desired
- 1/2 tablespoon ancho chili pepper powder*
- 1 to 1 1/2 teaspoons ground cumin
- salt and pepper
- 2.5 lbs. boneless beef chuck roast cut into large pieces
- 1 tablespoon vegetable oil
- 1 medium onion finely chopped
- 1 Jalapeño pepper seeded and finely chopped; optional
- 2 cloves garlic minced
- 1 (14 oz.) can crushed tomatoes in puree
- 1 heaping cup salsa verde
- 1/4 cup beef broth
- Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and cilantro
Instructions
- In a small bowl, mix together all the seasoning: from the chili powder to the salt and pepper. Sprinkle over the boneless beef chuck roast pieces and gently press in, on both sides. Turn on your pressure cooker to the sauté setting and add the oil. Wait for a few minutes and let your pressure cooker pre-heat. When hot, add the seasoned beef chuck roast pieces and brown and sear on all sides.
- Place the onions, jalapeño peppers (if using) and garlic on the meat. Pour in the crushed tomatoes, salsa verde and beef broth. Stir around a little and place the lid on. Lock lid; close pressure-release valve. Cook on high pressure for 40 minutes.
- When finished, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove the roast; shred with 2 forks. Skim fat from cooking juices. Return shredded meat to pressure cooker; heat through. Using tongs, serve on tortillas for flautas or tacos; add toppings as desired.
Notes
recipe adapted from Taste of Home
This recipe, seems very interesting, however I don’t have pressure cooker. Can it be done in a slow cooker please? Thanks.
Recipe does not give size/weight of beef used to know how scale seasonings for larger weight roasts or multiple roasts. Weight of meat for this recipe?
It’s listed on the recipe card above: 2.5 lbs. boneless beef chuck roast cut into large pieces