Pressure Cooker Machaca Beef
- 2 pounds bone-in beef chuck roast
- salt and ground black pepper to taste
- 1 (14 ounce) can beef broth
- 1 cup chopped onion
- 1 (7 ounce) can diced green chiles
- 2 limes, juiced
- 4 cloves garlic, peeled
- 2 teaspoons dry mustard
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- Season roast on all sides with salt and black pepper. Heat a skillet over medium heat; brown roast in the hot skillet, 1 to 2 minutes per side.
- Put beef broth, onion, green chiles, lime juice, garlic, dry mustard, 2 teaspoons salt, and 2 teaspoons black pepper in the inner steel pot of pressure cooker. Place roast on top of onion mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 45 minutes on High Pressure.
- Allow pressure to release naturally.
- Transfer beef to a cutting board and rest 5 to 10 minutes.
- Shred beef with 2 forks. Remove bones and fat.
- Pour the leftover broth in the pressure cooker through a sieve and mix shredded meat and strained broth together in a serving bowl.
Make a big batch to eat through the week for lunch or dinner and freeze any leftovers in a freezer bag laying flat on its side.You can defrost the whole bag or break off pieces as needed.
What others are saying
Manny Cruz says:
This is not the traditional machaca beef that I am familiar with. With that said, I really liked this shredded beef recipe, it makes a great filling with tacos. I added bell peppers, onion, and jalapeño for more flavor and was really satisfied by how it turned out. Great addition to my weekly meal prep and is quicker than using a crockpot.