Braised Chipotle Beef


  • 3 lbs boneless beef chuck roast
  • 2 tsp salt
  • 3/4 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 large onion
  • 2 red bell peppers
  • 3 tbsp tomato paste
  • 1 tbsp minced Garlic
  • 1 tbsp chipotle chili powder
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/4 cup Water
  • 14.5 ounces diced tomatoes
  • Hot cooked rice or tortillas
  • Pat beef dry with paper towels; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Press Sauté; heat 2 tablespoons oil in Instant Pot®. Add beef in two batches; cook about 5 minutes or until browned. Remove to plate.
  • Heat remaining 1 tablespoon oil in pot. Add onion; cook and stir 3 minutes or until softened. Add bell peppers; cook and stir 2 minutes. Add tomato paste, garlic, chili powder, paprika, cumin, oregano, remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; cook and stir 1 minute. Stir in water, scraping up browned bits from bottom of pot. Return beef to pot with tomatoes; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 30 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Serve with rice or tortillas, if desired.
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