Nacho Night Beef & Queso
Nacho Night Beef & Queso
Print RecipeSERVINGS
Ingredients
- 3 pound chuck roast cut into 4 pieces
- 1 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- olive oil cooking spray
- 1 cup finely chopped onion
- 5 garlic cloves finely chopped
- 2 teaspoons dried oregano
- 1 teaspoons ground cumin
- 2 bay leaves
- 14- ounce can diced tomatoes drained
- 3 chipotle peppers in adobo from 1 can, finely chopped, plus 1 tablespoon adobo sauce
- 1 cup beef broth
- 1 cinnamon stick
Toppings
- Queso Dip – SHAPE ReClaimed
- lettuce
- pico
Instructions
- Season the beef pieces with the salt and pepper.
- Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
- Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
- Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
- Turn off heat and add the remaining ingredients.
- Return the beef and any accumulated juices back to the pot.
- Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
- Allow pressure to release naturally (let the pot sit without disturbing) for 10 minutes, then turn the pressure release valve to the VENTING position to release the remaining steam.
- Open the lid and remove the meat to a large shallow dish. Set aside.
- Skim as much fat as possible from the surface of the cooking liquid then strain over a bowl, pressing the solids to extract all of the juices.
- Return the strained liquid to the pot. (Discard the solids.)
- Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
- While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.