Ingredients

The following ingredients have 8 Servings
  • 3-4 lb. chuck roast (cut into 2 inch pieces)
  • 1 Tbsp chili powder
  • 1 1/2 tsp sea salt
  • 1 Tbsp olive oil
  • 1 cup onion (diced)
  • 2 Tbsp tomato paste
  • 6 garlic cloves (diced)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 cup picante sauce (salsa)
  • 1 cup beef broth
  • cilantro for garnish
  • limes (to squeeze over top)

Instruction

  • In a bowl, combine cubed meat with chili powder and salt. Toss to coat.
  • Press the "Saute" button on the Instant Pot and add the olive oil.
  • Add in onions and saute until softened.
  • Add in tomato paste, garlic, cumin and Mexican oregano. Stir for about a minute.
  • Add in seasoned meat.
  • Pour in salsa and beef broth
  • Cover and lock the lid.
  • Press "Keep Warm/Cancel" on the Instant Pot and then press the "Meat/Stew" button to switch it to the pressure cooking mode. Set cook time to 35 minutes.
  • Let the pressure release naturally.
  • Unlock lid and remove meat. Shred with two forks.  Use leftover liquid as a gravy if desired
  • Add any additional salt and pepper if needed.
  • Top with chopped cilantro and a squeeze of fresh lime juice.