Pressure Cooker Mexican Beef
Beef, Mexican, Pressure Cooker
Ingredients
2½ pounds boneless beef short ribs, beef brisket, or beef chuck roast cut into 1½- to 2-inch cubes
1 tablespoon chili powder
1½ teaspoons kosher salt (Diamond Crystal brand)
1 tablespoon ghee or fat of choice
1 medium onion, thinly sliced
1 tablespoon tomato paste
6 garlic cloves, peeled and smashed
½ cup roasted tomato salsa (like the Salsa Roja Asada from my cookbook or iPad app—or just buy some)
½ cup bone broth
½ teaspoon Red Boat Fish Sauce
freshly ground black pepper
½ cup minced cilantro (optional)
2 radishes, thinly sliced (optional)
Directions
In a large bowl, combine cubed beef, chili powder, and salt.
Press the “Sauté” button on your Instant Pot and add the ghee to the cooking insert. Once the fat’s melted, add the onions and sauté until translucent.
Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.
Toss in the seasoned beef, and pour in the salsa, stock, and fish sauce.
Cover and lock the lid, and press the “Keep Warm/Cancel” button on the Instant Pot. Press the “Manual” or "Pressure Cook" button to switch to the pressure cooking mode. Program your IP to cook for 35 minutes under high pressure. If your cubes are smaller than mine, you can press the “minus” button to decrease the cooking time.
When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. If you’re using a stove-top pressure cooker instead, remove the pot from the heat. In either case, let the pressure release naturally (~15 minutes).
Unlock the lid and season to taste with salt and pepper. At this point, you can plate and serve—or store the beef in the fridge for up to 4 days and reheat right before serving.
When you’re ready to eat, top the hot stew with cilantro and radishes.