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Braised Beef

Instant Pot Braised Spiced Beef

4.77 from 56 votes
Instant Pot Braised Beef spiced with fragrant spices cooks in a fraction of the time in the pressure cooker. Perfect for everything from rice bowls and tacos to enchiladas.
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Yield: 8 servings
Course: Dinner, Lunch
Cuisine: Latin

Ingredients

  • 1 3-pound chuck roast (cut into 4 pieces)
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • Olive oil cooking spray
  • 1 cup finely chopped onion
  • 5 garlic cloves (finely chopped)
  • 2 teaspoons dried oregano
  • 1 teaspoons ground cumin
  • 2 bay leaves
  • 14- ounce can diced tomatoes (drained, (discard liquid or reserve for another use))
  • 3 chipotle peppers in adobo (from 1 can) (finely chopped, plus 1 tablespoon adobo sauce)
  • 1 cup beef broth
  • 1 cinnamon stick

Instructions

  • Season the beef pieces with the salt and pepper.
  • Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
  • Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
    browned beef in instant pot
  • Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
  • Turn off heat and add the remaining ingredients.
  • Return the beef and any accumulated juices back to the pot.
  • Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
  • 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.
  • Open the lid and remove the meat to a large shallow dish. Set aside.
  • 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.
  • Return the strained liquid to the pot. (Discard the solids.)
  • Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
  • While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.
    shredded beef
  • Serve moistened with sauce.

Video

Notes

Store meat and sauce separately in airtight container.  Refrigerate for up to 3 days (2 days for the sauce) or freeze both for 3 months.

Nutrition

Serving: 3ounces beef (about 3/4 cup), plus 3 1/2 tablespoons juices, Calories: 255kcal, Carbohydrates: 5.5g, Protein: 36g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 126mg, Sodium: 477mg, Fiber: 1g, Sugar: 2g
- WW Points: 0