Try this Braised Chipotle Beef recipe, or contribute your own.
- 1/4 cup water
- 1 tsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp minced garlic
- 1 tbsp chipotle chili powder
- 3 tbsp tomato paste
- 3 tbsp vegetable oil (divided)
- 3 lbs boneless beef chuck roast (cut into 1-inch pieces
- 2 tsp salt (divided)
- 3/4 tsp black pepper (divided)
- 1 large onion (cut into 1-inch pieces)
- 2 red bell peppers (cut into 1 1/2-inch pieces)
- 14.5 ounces diced tomatoes ((1 can)
- hot cooked rice or tortillas ((optional))
- Carbohydrate 5.7712150075565 g
- Cholesterol 0 mg
- Fat 0.962720158424966 g
- Fiber 2.04992105970177 g
- Protein 1.43329585254056 g
- Saturated Fat 0.133403924360433 g
- Serving Size 1 1 -6 serving (477g)
- Sodium 35.1385065979586 mg
- Sugar 3.72129394785473 g
- Trans Fat 0.151238738910668 g
- Calories 30 calories
Step-by-step
- 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.
Beyond the Spice Rub
The ingredient list hides the chemical interaction happening between the tomato paste and the beef proteins. Browning chuck roast in two distinct batches prevents the pan temperature from dropping below 300 degrees Fahrenheit, which guarantees genuine Maillard browning rather than a gray steam. Scraping the bottom of the pressure cooker during the bloom stage incorporates fond into the braising liquid, building body without commercial thickeners.
The Thermal Advantage
Pressure cooking at high settings forces moisture into tough collagen structures at 250 degrees Fahrenheit, breaking connective tissue down into gelatin within thirty minutes. Natural pressure release for ten minutes allows muscular fibers to relax before steam vents abruptly, preventing moisture loss from the meat.
Reclamation Potential
Shredding the rested beef allows it to absorb excess cooking liquor as temperature drops below 140 degrees Fahrenheit. Stored in airtight containers, the proteins firm up over forty-eight hours, making the mixture ideal for refilling empanadas or crisping under a broiler.
