Instant Pot Braised Spiced Beef

Name: Instant Pot Braised Spiced Beef
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 1 pound chuck roast; 1 1/2 teaspoon kosher salt; 1 teaspoon freshly ground pepper; olive oil cooking spray; 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 cup beef broth; 1 cinnamon stick

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4.8

168 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
8 servings
Calories
255 kcal
Course
Lunch, Dinner
Cuisine
South American

Instant Pot Braised Spiced Beef

Iris Warren

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Instant Pot Braised Beef spiced with fragrant spices cooks in a fraction of the time in the pressure cooker. Perfect for everything from rice bowls and tacos to enchiladas.

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Ingredients

Servings

1 pound chuck roast (cut into 4 pieces)
1 1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
olive oil cooking spray
1 cup finely chopped onion
5 garlic cloves (finely chopped)
2 teaspoons dried oregano
1 teaspoons ground cumin
2 bay leaves
14- ounce can diced tomatoes (drained, (discard liquid or reserve for another use))
3 chipotle peppers in adobo (from 1 can) (finely chopped, plus 1 tablespoon adobo sauce)
1 cup beef broth
1 cinnamon stick

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Instructions

Season the beef pieces with the salt and pepper.
Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
Turn off heat and add the remaining ingredients.
Return the beef and any accumulated juices back to the pot.
Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
Allow pressure to release naturally (let the pot sit without disturbing) for 10 minutes, then turn the pressure release valve to the VENTING position to release the remaining steam.
Open the lid and remove the meat to a large shallow dish. Set aside.
Skim as much fat as possible from the surface of the cooking liquid then strain over a bowl, pressing the solids to extract all of the juices.
Return the strained liquid to the pot. (Discard the solids.)
Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.
Serve moistened with sauce.

Notes

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.

Nutrition Information

Show Details

Serving 3ounces beef (about 3/4 cup), plus 3 1/2 tablespoons juices Calories 255kcal (13%) Carbohydrates 5.5g (2%) Protein 36g (72%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 126mg (42%) Sodium 477mg (20%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 255 kcal

% Daily Value*

Serving	3ounces beef (about 3/4 cup), plus 3 1/2 tablespoons juices
Calories	255kcal	13%
Carbohydrates	5.5g	2%
Protein	36g	72%
Fat	10g	15%
Saturated Fat	3g	15%
Cholesterol	126mg	42%
Sodium	477mg	20%
Fiber	1g	4%
Sugar	2g	4%