Pressure Cooker Shredded Beef Burrito Filling
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
- Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves
Reviews
I followed the recipe exactly, but I put probably 1.5 tablespoons of salt instead of a dash. Tomatoes and that much meat need more salt. The beef came out and shredded perfectly. However, it was rather bland... like a pot roast that needs a ton of salt. I was doing taco bar, so I amped up the flavor by adding some of the liquid from the pot (which in my opinion wasn’t that great), but it kept the meat from being dry. I sprinkled in a little more salt, garlic salt, season salt and some leftover taco seasoning that I had from a packet - about a tablespoon. This gave the meat very great taco flavor for my taco bar. Everyone loved it! I will make it again using the extra seasoning that I added at the end.