Ingredients
The following ingredients have 5 Servings
- 3 lbs boneless beef chuck roast (cut into 1-inch pieces)
- 2 tsp salt (divided)
- 3/4 tsp black pepper (divided)
- 3 tbsp vegetable oil (divided)
- 1 large onion (cut into 1-inch pieces)
- 2 red bell peppers (cut into 1 1/2-inch pieces)
- 3 tbsp tomato paste
- 1 tbsp minced Garlic
- 1 tbsp chipotle chili powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/4 cup Water
- 14.5 ounces diced tomatoes ((1 can)
- Hot cooked rice or tortillas ((optional))
Instruction
- Pat beef dry with paper towels; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Press Sauté; heat 2 tablespoons oil in Instant Pot®. Add beef in two batches; cook about 5 minutes or until browned. Remove to plate.
- Heat remaining 1 tablespoon oil in pot. Add onion; cook and stir 3 minutes or until softened. Add bell peppers; cook and stir 2 minutes. Add tomato paste, garlic, chili powder, paprika, cumin, oregano, remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; cook and stir 1 minute. Stir in water, scraping up browned bits from bottom of pot. Return beef to pot with tomatoes; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 30 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Serve with rice or tortillas, if desired.
