Juicy Pressure Cooker Beef (Printable Version)

Tender beef slow-cooked with bold spices and salsa verde, perfect for tacos, bowls, or flautas.

# Ingredients:

→ Spices and Seasonings

01 - 15 ml chili powder
02 - 15 ml ancho chili powder
03 - 10 ml ground cumin
04 - 5 g salt
05 - 5 g ground black pepper

→ Meat

06 - 1.2 kg boneless beef chuck roast

→ Vegetables

07 - 30 ml vegetable oil
08 - 150 g yellow onion, chopped
09 - 1 medium jalapeño pepper, chopped (optional)
10 - 4 cloves garlic, minced

→ Liquids and Sauces

11 - 400 g crushed tomatoes in puree
12 - 240 g salsa verde
13 - 240 ml low sodium beef broth

→ Serving Suggestions

14 - 12 soft corn or flour tortillas
15 - 120 g shredded cheddar cheese
16 - 100 g sour cream
17 - 150 g guacamole
18 - 120 g fresh salsa
19 - 15 g fresh cilantro leaves

# Steps:

01 - Combine chili powder, ancho chili powder, cumin, salt, and pepper. Rub the seasoning mixture thoroughly over all sides of the beef chuck roast pieces to develop surface flavor.
02 - Preheat the pressure cooker on sauté mode and heat the vegetable oil until shimmering. Sear the seasoned beef pieces on all sides until a deep brown crust forms to lock in juices and enhance flavor.
03 - Scatter chopped onion, jalapeño (if using), and minced garlic evenly over the seared beef to build aromatic layers.
04 - Pour crushed tomatoes, salsa verde, and beef broth over and around the meat, gently swirling to combine while keeping the beef mostly at the bottom for proper braising.
05 - Secure the lid and seal the valve. Set the pressure cooker to high pressure and cook for 40 minutes to tenderize the beef by breaking down connective tissues.
06 - Allow the pressure to release naturally for 10 minutes, then perform a quick release to remove any remaining pressure, ensuring the beef remains moist and shreddable.
07 - Transfer the beef to a plate or cutting board and shred finely using two forks. Skim off any excess fat from the cooking liquid left in the pot.
08 - Return shredded beef to the cooking liquid and stir to evenly coat. Serve warm by filling tortillas or bowls, topping with cheddar cheese, sour cream, guacamole, salsa, and fresh cilantro.

# Notes:

01 - Letting the beef naturally release pressure for 10 minutes enhances juiciness and tenderness.
02 - Searing the meat before pressure cooking significantly deepens the flavor profile.
03 - The dish freezes well; store in airtight containers for up to four days refrigerated or freeze portions separately.

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