Instant Pot Braised Spiced Beef
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
8 servings
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Calories
255 kcal
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Cuisine
South American
Instant Pot Braised Spiced Beef
Description
This recipe starts by cutting chuck roast into pieces seasoned with kosher salt and freshly ground black pepper. The beef is seared in batches in the Instant Pot on sauté mode, developing a browned exterior. Chopped onions and garlic are cooked briefly before dried oregano, ground cumin, and bay leaves are added for fragrant notes. The pot is deglazed with diced tomatoes (drained), chipotle peppers in adobo with sauce, and beef broth.
After returning the beef to the pot, it cooks under high pressure for one hour, becoming tender and infused with smoky chipotle heat and warm spices. The natural cooking juices are strained and skimmed of fat for a clear sauce. This spiced braised beef works well as a main dish served with rice or vegetables or shredded for sandwiches.
Store the meat and sauce separately in airtight containers. Refrigerate the beef for up to three days and the sauce for two days or freeze both up to three months to preserve flavors and quality.
Ingredients
- 1 pound chuck roast (cut into 4 pieces)
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- olive oil spray
- 1 cup onion finely chopped
- 5 garlic finely chopped, cloves
- 2 teaspoons oregano dried
- 1 teaspoons cumin ground
- 2 bay leaf
- 14- ounce diced tomatoes drained, (discard liquid or reserve for another use, canned
- 3 chipotle peppers in adobo finely chopped, plus 1 tablespoon adobo sauce, from 1 can
- 1 cup beef broth
- 1 cinnamon stick
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 the cooked beef and sauce separately in airtight containers to maintain texture and flavor.
- Refrigerate the beef up to 3 days and the sauce up to 2 days; both can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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