Pressure Cooker Shredded Beef
For best results, let your pressure cooker NATURALLY RELEASE for 10 minutes after cooking. Use this Shredded Beef for rice bowls, cauliflower rice bowl, taquitos, air fryer flautas or tacos.
Servings: 6
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
*Ancho chile powder is just one specific chile, dried poblanos, that have been ground up. It is slightly spicier than regular chili powder.