Almost everyone is on the Instant Pot® bandwagon; according to Amazon, Instant Pots were the best-selling kitchen item for the Christmas 2017 season, and similar multi-function pots were also big sellers. Pressure cooker recipes are dominating book stores and the web, and cooks everywhere are getting comfortable with modern pressure cooking. For busy cooks, pressure cooking is ideal.
Mexican food is popular in most households, so it’s only appropriate to offer a time-saving module that can be made in the pressure cooker, and kept in the freezer to use anytime. The following Basic Pressure Cooker Mexican Beef Module is perfect for tacos, tostadas, burritos, chimichangas, chilaquiles, enchiladas, and Mexican casseroles. If you don’t have an Instant Pot® or other pressure cooker, you can make this recipe in the slow cooker. Just cook it for several hours or overnight until the beef is tender. The final product comes out exactly the same, so use the method you are comfortable with. Either way, you’ll have plenty of tender, flavorful shredded beef to use in dozens of main dishes.
6 pounds beef chuck roast
2 tablespoons vegetable oil
2 4 oz. cans mild green chiles
2 cups medium salsa
1 cup double strength beef broth
1/2 teaspoon pepper
- Cut the chuck roast into large chunks that will fit into the pressure cooker.
- Set the pot to the sauté function, heat the vegetable oil, and brown the meat in batches.
- When all the meat is browned, place all of the pieces back in the pressure cooker and pour the remaining ingredients over all. Make sure you don't fill the pressure cooker over 2/3 full.
- Close cover securely, set the valve to “sealing” and the pot to manual for 40 minutes. Let the pressure release naturally.
- When it is safe to remove the lid, remove the meat from the juice and let cool.
- Shred the meat into a large bowl.
- Meanwhile, pour the juices into a fine strainer, pressing on the solids.
- Place the juices in the freezer to allow the fat to come to the top; discard the fat.
- Divide the meat into 2 cup portions, place into freezer bags (about 8) and pour some of the juice into each.
- Label and freeze.
Amount Per Serving
Calories 135 Calories from Fat 52
Percent Total Calories From:
Fat 38% Protein 57% Carb. 5%
Nutrient Amount per % Daily
Total Fat 6 g 9%
Saturated Fat 2 g 9%
Cholesterol 58 mg 19%
Sodium 435 mg 18%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 19 g
Vitamin A 2% Vitamin C 7% Calcium 0% Iron 13%