Ingredients
-
1
-
1 1/2
-
1
-
-
1
-
5
-
2
-
1
-
2
-
14 -
-
3
-
1
-
1
-
-
Directions
I nearly licked my plate clean, it was that good! Spiced with just the right amount of chipotle, cinnamon, and cumin, this Instant Pot Braised Beef has a balanced and delicious flavor. Using an Instant Pot cuts the time needed to coax the chuck roast into a buttery, moist texture by more than a third. After braising, the tender meat easily shreds, making it ideal for a variety of dishes. For more Instant Pot recipes, try Instant Pot Garlicky Cuban Pork, Instant Pot Corned Beef and Cabbage, Instant Pot Chipotle Chicken Bowls.,This beef is family friendly, we all love it! Leftovers can be refrigerated up to 4 days of frozen up to 6 months.,The best kind of beef to use for braising is chuck roast, beef shank, or brisket. You want big cuts of meat that will get more tender the longer they cook in the liquid. The other good thing about these cuts is that they are less expensive and not too lean.,Carne Guisada (Latin Beef Stew),Instant Pot Corned Beef and Cabbage,Instant Pot Chipotle Chicken Bows with Cilantro Lime Quinoa,Beef and Mushroom Ragu with Spaghetti Squash,Instant Pot Garlicky Cuban Pork
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Steps
|
1
Done
|
Set Instant Pot Multi Cooker to Saut (normal Heat) Function Spray Inner Pot With Cooking Spray |
|
2
Done
|
Add Beef, in Two Batches, and Brownabout 3 Minutes Per Side. Remove to a Plate and Set Aside., |
|
3
Done
|
Add Onions and Garlic to the Pot; Cook Stirring For 2 Minutes. Stir in Oregano, Cumin, and Bay Leaves; Cook For 1 Minute More. |
|
4
Done
|
Turn Off Heat and Add the Remaining Ingredients. |
|
5
Done
|
Return the Beef and Any Accumulated Juices Back to the Pot. |
|
6
Done
|
Close the Lid and Set the Pressure Release Valve to Sealing. Pressure Cook (on High) For 60 Minutes. |
|
7
Done
|
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. |
|
8
Done
|
Open the Lid and Remove the Meat to a Large Shallow Dish. Set Aside. |
|
9
Done
|
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. |
