This recipe was originally posted a few years ago on my blog as a slow cooker recipe, this time it is a pressure cooker recipe. In the days that my slow cooker was my favorite tool. I had been looking for a good recipe and came across this one from another blogger. The recipe is an adaptation from a Real Simple recipe (link is in the recipe card if you are interested).

Since I have been loving my pressure cooker these days, it made sense to adapt this recipe for the pressure cooker. Along with my bolognese and marinara recipes (posts coming soon). I have been testing out all my staple recipes in the pressure cooker and will be sharing those recipes with you.

Pressure cooking seems to be making a comeback. Or maybe I am just spending more time looking at pressure cooking recipes and posts and groups. I am not sure, but the new electric pressure cookers make it so easy and safe. They are as easy as using a slow cooker, but so much better. Foods don’t get dried out and loose depth of flavor and texture, like it can in a slow cooker. 

This recipe has a lot of flavor with the depth of the spices in a tomato and pepper sauce. Sometimes I add heat with jalapeno and I top it off with my favorite mexican cheese – Cotija. Cotija is a dry salty flavored crumbly cheese. You have probably eaten it many times if you eat at mexican food restaurants it’s the white cheese crumbled on top of your beans.

I put it on salads too, it’s so good. I have been having trouble finding it at my local grocery lately so I have been shopping at our local mexican market. It is cheaper there too, so bonus! And I can grab some fresh tortillas and refried beans to go along.

I created a  VIDEO here in case you like to watch a recipe.  

New to your Instant Pot? Here is a VIDEO to get you started and a link to sign up to get a free mini video instant pot recipe cookbook when it is available, which will be shortly when you sign up for my weekly newsletter, which is also filled with instant pot recipes, cooking information, and family dinner talk, all the good stuff.

 

pressure cooker braised beef
Pressure Cooker Cuban Braised Beef
Print Recipe
Shredded beef, braised in a mix of spices, tomatoes and bell peppers. Try it for burritos, tacos or over rice tonight!
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
40 minutes 10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
40 minutes 10 minutes
pressure cooker braised beef
Pressure Cooker Cuban Braised Beef
Print Recipe
Shredded beef, braised in a mix of spices, tomatoes and bell peppers. Try it for burritos, tacos or over rice tonight!
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
40 minutes 10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
40 minutes 10 minutes
Ingredients
Servings: people
Instructions
  1. Season steak with salt and pepper on both sides.
  2. On the medium to high saute setting on your pressure cooker, brown the steak both all sides. I fold the steak in half and then brown each side, folding the steak over to brown the non-cooked sides. Add the onions and bell peppers.
  3. Combine tomatoes, oregano, cumin, cayenne, garlic, jalapeno, cilantro, salt and pepper in a bowl. Pour the mixture over the steak. I like to pull the steak closer to the top so it is in the sauce more than on the bottom of the pan.
  4. Cook on High pressure for 30-40 minutes. NPR 10 minutes, then release the remainder of the pressure.
  5. Place atop rice or on tortillas. Top with cilantro, avocado slices, and cotija cheese.
Recipe Notes

Adapted from Real Simple recipe for Cuban Braised Beef and Peppers

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