Instant Pot Braised Spiced Beef
"Experience the rich flavors of Instant Pot Braised Spiced Beef, infused with aromatic seasonings and prepared in a fraction of the usual cooking time using a pressure cooker. This versatile dish is ideal for a variety of meals, whether you're crafting rice bowls, whipping up tacos, or assembling enchiladas."
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Ingredients
- 1 3-pound chuck roast
- 1 cup finely chopped onion
- 5 garlic cloves
- 2 teaspoons dried oregano
- 1 teaspoons ground cumin
- 2 bay leaves
- 14- ounce can diced tomatoes
- 3 chipotle peppers in adobo (from 1 can)
- 1 1/2 teaspoon kosher salt
- 1 cinnamon stick
- Olive oil cooking spray
- 1 cup beef broth
- 1 teaspoon freshly ground pepper
Instructions
- 1
Rub the pieces of beef with salt and pepper to season them evenly.
- 2
Activate the SAUTÉ function on your Instant Pot multi cooker, ensuring it's set to normal heat. Lightly coat the inner pot with cooking spray.
- 3
In two separate batches, add the beef to the pot and sear for approximately 3 minutes on each side until browned. Once done, transfer the beef to a plate and set it aside.
- 4
Introduce the chopped onions and minced garlic into the pot; sauté while stirring for about 2 minutes. Next, mix in the oregano, cumin, and bay leaves; continue cooking for an additional minute.
- 5
Turn off the SAUTÉ function and incorporate the remaining ingredients into the pot.
- 6
Place the browned beef back into the pot along with any juices that have collected on the plate.
- 7
Secure the lid and adjust the pressure release valve to the SEALING position. Set the pressure cooker to HIGH and cook for 60 minutes.
- 8
After the cooking time is complete, let the pressure release naturally for 10 minutes without interference, then switch the pressure release valve to the VENTING position to let out any remaining steam.
- 9
Carefully remove the lid and transfer the beef to a large shallow dish. Set it aside for later.
- 10
Skim off as much fat as you can from the top of the cooking liquid, then strain the liquid into a bowl, pressing the solids to extract all the flavorful juices.
- 11
Pour the strained liquid back into the pot. (Dispose of the solids.)
- 12
Set the cooker back to the SAUTÉ function and bring the liquid to a boil, allowing it to reduce by half (approximately 1 1/2 cups), which should take around 10 minutes.
- 13
While the liquid is reducing, use two forks to shred the meat into bite-sized pieces. Taste and adjust the salt as needed.
- 14
Serve the shredded beef drizzled with the rich sauce.
Nutrition Information
Notes & Tips
- Store meat and sauce separately in airtight container. Refrigerate for up to 3 days (2 days for the sauce) or freeze both for 3 months.