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Ingredients
Scale
- 3 pounds chuck roast (cut into large chunks)
- 1 cubanelle pepper (or 1/4 green bell pepper or 1/2 jalapeno)
- 1/2 onion, diced
- 1/2 cup white onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 cup Spanish olives, with juice
- 2 teaspoons Adobo seasoning
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon beef bouillon (or Sazon)
- 2 bay leaves
- 2 teaspoons garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons apple cider vinegar
- 3 tablespoons tomato paste
- 1 teaspoon salt (adjust for low sodium diets)
- 1/2 teaspoon pepper
- 2 teaspoons soy sauce (recommend low sodium)
- 1/4 cup oil for browning
- 1 cup beef broth (low sodium recommended)
- 1 tablespoon cilantro, minced
Instructions
- Combine all marinade ingredients and coat beef, refrigerate for at least an hour.
- Heat oil in Instant Pot, brown meat on all sides, then remove.
- Add marinade back to pot, along with browned meat, and secure the lid.
- Cook on 'Meat' function for 45 minutes.
- Release pressure, add remaining ingredients (except cilantro), stir.
- Set to sauté for 30 minutes, shred beef, return to pot, and sauté until sauce thickens.
Notes
Marinate the beef long enough for deeper flavor.
Adjust salt as needed for dietary preferences.
Allow natural pressure release for tender meat.
- Prep Time: 1 hour (marination not included)
- Cook Time: 1 hour
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Cuban
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 95