Pressure Cooker Mexican Beef

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  30 oz or 851g

• Chili powder

  Spices

  3 tsp or 8g

• Salt

  Table

  1 tsp or 6g

• Butter

  Unsalted

  3 tsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Tomato paste

  Canned, without salt added

  3 tsp or 16g

• Garlic

  Raw

  6 clove or 18g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Fish sauce

  Ready-to-serve

  ½ tsp or 3g

Directions

1. Trim and cube the beef, then toss with chili powder and salt.
2. Sauté the onions in butter in the pressure cooker until translucent.
3. Stir in the tomato paste and garlic, and cook for 30 seconds.
4. Add the beef, salsa, chicken stock, and fish sauce to the cooker.
5. Pressure cook on high for 35 minutes. Serve and enjoy!