Southwest Shredded Beef

Here is the recipe you asked for, Missy. I've never added the cilantro or extra chiles and usually go lighter on the spices.

Southwest Shredded Beef
Serves 8 to 10
25 minutes under High Pressure

2 TBS olive oil
3 to 3-1/2 pound boneless chuck roast, cut into 1-1/2 inch chunks
2 cups minced yellow onion
6 or 7 cloves of fresh garlic, chopped
1 c. broth, water or beer
2 (14-1/2 oz) cans diced tomatoes
1 (10 oz) Ro-tel
1 (7 oz) can diced green chilies
1/4 cup chopped fresh cilantro
4 TBS cumin powder
2 TBS chili powder
1 teaspoon salt

Heat olive oil over medium high heat in cooker. Add just enough beef to cover the bottom of the pot, don’t crowd it or the meat will not brown properly. Brown the meat thoroughly on all sides. Remove with a slotted spoon and add another batch of beef, continuing to brown until all of the meat has been browned.

Add the onion and garlic and cook over medium heat until softened and golden, about 3 minutes.

Deglaze the pan with the broth, stirring up all of the cooked-on bits of meat and caramelized juices. Add the beef, tomatoes, Ro-tel, green chilies, cilantro, cumin, chili powder.

Bring the liquid to a boil, then lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 25 minutes. Reduce pressure with a quick-release method, or by natural method.

Using two forks, stir through the meat mixture, shredding/pulling at the chunks of beef to loosen up the pieces and create a sort of chunky-shredded mixture. If necessary, return to heat and simmer off some of the liquid.

Leftovers freeze well in a bag if covered with juice.