Pressure Cooker Shredded Beef Burrito Filling

Name: Pressure Cooker Shredded Beef Burrito Filling
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2-1/2 pounds boneless beef chuck roast, cut into 4 pieces; 1 tablespoon canola oil; 1 tablespoon chili powder; 1-1/2 teaspoons ground cumin; Dash salt; 1 small onion, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 1 garlic clove, minced; 1 can (14-1/2 ounces) crushed tomatoes in puree; 1 cup (8 ounces) salsa verde; 1/4 cup beef broth; Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves, optional

Create a taco or burrito bar! For a variation, I make beef and bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling.—Hope Wasylenki, Gahanna, Ohio

Ingredients

2-1/2 pounds boneless beef chuck roast, cut into 4 pieces
1 tablespoon canola oil
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
Dash salt
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 can (14-1/2 ounces) crushed tomatoes in puree
1 cup (8 ounces) salsa verde
1/4 cup beef broth
Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves, optional

Directions

Season roast with chili powder, cumin and salt. Select saute setting on a 6-qt. electric pressure cooker; adjust for high heat. Add oil; brown roast on all sides. Place onions, peppers and garlic on meat. Top with crushed tomatoes, salsa verde and beef broth. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 40 minutes.
When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions. Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using tongs, serve on tortillas for burritos or tacos; add toppings as desired.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.