Instant Pot Beef Mexicana
236kcal
Ingredients
- 1/2 cup low-sodium beef broth or water
- 4 cloves garlic
- 1 medium chipotle pepper in adobo sauce
- 1 small red onion peeled, chopped
- 1 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 2 pounds beef chuck roast cut into 1-inch chunks, fat trimmed
Equipment
- Ever Sharp Chefs Knife
Instructions
- Into the bowl of food processor or blender, add broth, garlic, chipotle, onion, lime juice, chili powder, oregano, salt and pepper. Pulse until smooth, set aside.
- Press "Saute" setting on 6 or 8 quart Instant Pot. Add oil and wait until setting reads "HOT". Appliances may vary. Add beef chunks and sear, stirring about every minute until meat is browned on all sides. It takes about 10 minutes to brown. Press the "Cancel" button.
- Pour your blended sauce over the meat and toss until the beef is evenly coated. Close the lid and set the vent to "Sealing". Press "Pressure Cooker", then set to "High pressure". Use the "+/-" buttons to set cooking time to 55 minutes. *Allow about 10 minutes for Instant Pot to come up to pressure, then cooking time will start.
- When cooking time is completed, use a gloved hand or long tongs to carefully turn vent to "Venting" to allow steam to quick release. Vent until all team is released and the pressure valve has dropped.
- Remove the lid and use two forks to lightly shred the beef. Toss beef in pan juices. Serve warm.
- Beef can be refrigerated for up to 2 days or packed in freezer-safe container and stored for up to 3 months.
Nutrition
Serving1servingCalories236kcalCarbohydrates3gProtein23gFat15gSaturated Fat6gCholesterol78mgSodium428mgPotassium452mgFiber1gSugar1gVitamin A311IUVitamin C2mgCalcium32mgIron3mg