Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon of oil
  • 2 lbs of beef chuck roast, cut into big cubes
  • salt and pepper to taste
  • 1 tablespoon chili powder
  • 2 tablespoons of cumin powder
  • 1 tablespoon of paprika
  • 1 cup water
  • 2 teaspoons Better than Bouillon (beef or vegetable)
  • 8 oz of baby portobello mushrooms, chopped
  • 1 tablespoons of onion powder
  • 6 oz can of tomato paste
  • 1 cup sweet bell peppers, chopped
  • 1 teaspoon of crushed garlic
  • 14 oz crushed tomatoes (1/2 of 28oz can)

Instruction

  • Press the saute button on the Instant Pot and adjust heat to high.
  • Add oil to the pan and let heat up.
  • Add the meat and let it brown.
  • When browned, add broth and secure the lid of the pot. Turn the quick release button to the back to create pressure.
  • Press the manual button for 20 minutes. When finish, use the quick release method to release pressure.
  • Take off lid and add the rest of the ingredients and mix well.
  • Secure lid again and turn the quick release button to the back. Press manual button for 5 minutes.
  • Let the pressure come down naturally if you can.
  • To cook in the slow cooker, you can brown the meat on the stove and then set everything in the slow cooker. Mix well and cook on low for 8 hours.