Pressure Cooker Taco Braised Beef
Servings: 8 servings
- 3 lbs Chuck Roast (boneless)
- 2 tbsps Taco Seasoning (divided)
- 1 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion (medium, diced)
- 2 Garlic (cloves, minced)
- 1 1/2 cups Crushed Tomatoes (from the can)
- 2 cups Beef Broth
- 2 Bay Leaf
- Cut the beef into large, equal pieces and rub half of the taco seasoning all over each piece.
- Turn the pressure cooker to "sauté" mode. Once hot, add the oil and beef. Cook the beef on each side for two to three minutes or until browned. Remove the beef and place it on a plate. Set aside.
- Add the onions and garlic and sauté for three to five minutes or until the onions have softened. Add a splash of water or broth if needed.
- Add the beef back in along with the crushed tomatoes, beef broth, bay leaves, and the remaining taco seasoning. Stir to combine.
- Turn the sauté mode off and close the lid of the pressure cooker. Set to “sealing”. Press manual/pressure cooker and cook for 60 minutes on high pressure. Once it is done, allow the pressure to release naturally for five minutes, and then release any remaining pressure manually. Remove the lid carefully.
- Carefully remove the beef and place it in a bowl. Shred it with two forks.
- Turn the pressure cooker back on to sauté mode. Bring the liquid to a boil and let it boil for about 10 minutes or until reduced by half.
- Pour some of the sauce onto the shredded braised beef and serve. Enjoy!
LeftoversRefrigerate the beef in an airtight container for up to three days. Store the sauce separately.
Serving SizeOne serving is approximately 3/4 cups.
Serve it WithRice, mashed potatoes, pasta, in a taco.
Calories: 469kcal | Carbohydrates: 7g | Protein: 31g | Fat: 35g | Cholesterol: 121mg | Sodium: 515mg | Fiber: 2g | Sugar: 4g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 5mg