Description
A delicious Instant Pot beef dish that’s perfect for serving with rice or in tacos, burritos, and sandwiches.
Ingredients
Scale
- 2 tbsp olive oil
- 2 lbs beef (see notes for type)
- 1 large white onion, diced
- 1 red bell pepper, seeds removed & diced
- 3 large garlic cloves, minced
- 1 tbsp oregano
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 2 bay leaves
- 3 tbsp tomato paste
- 1 cup beef broth
- 1 cup passata
- 1 tbsp gluten free Worcestershire Sauce
Instructions
- Add oil to the Instant Pot and press the ‘Sauté’ button. Once the oil is warm, add the beef to the pot and cook 5-10 minutes until the outsides are browned. Once browned, remove the beef from the pot and set aside on a plate for a moment. If needed, do this in batches.
- Add onion, bell pepper, and garlic to the pot. Sauté about 5 minutes to soften. Add oregano, cumin, black pepper, and tomato paste to the pot. Cook another 2 minutes.
- Stir in the beef broth, passata, and Worcestershire sauce. Add the beef back to the instant pot – push the beef down so it’s almost entirely covered in the liquid. Press the ‘Keep Warm/Cancel’ button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 50 minutes.
- After the time is up the Instant Pot will automatically switch to keep warm. Let it keep warm for 10-15 minutes before setting the steam valve to natural release.
- Once the steam has been fully released, remove the lid of the instant pot. Use a slotted spoon to remove the beef from the pot and transfer to a large bowl to shred into smaller pieces.
- With the beef removed, press the ‘Sauté’ button and bring the pot to a simmer. This will help reduce the liquids down to make for a thicker sauce. Simmer about 10 minutes to boil off some of the excess liquid then stir the shredded beef back into the remaining sauce.
- Serve with rice and beans or stuffed inside arepas, in burritos, tacos, sandwiches, etc. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for 6 months.
Notes
- For the beef, you can use chuck, brisket, or another cut suitable for slow cooking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg