PRESSURE COOKER AT TARGET RECIPES

Steps:

• Instant Pot
• Stove Top
• Slow Cooker

Steps:

• 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.
• Serve moistened with sauce.