Venezuelan Shredded Beef - Made In The Instant Pot
This Venezuelan Shredded Beef is ready in no time using the Instant Pot pressure cooker. The perfect quick weeknight dinner idea!
Servings 4 -5 servings
Calories 430kcal
Ingredients
- 2 Lbs Flank or Skirt Steak cut into 4 pieces
- 2 cloves Garlic minced
- 2 Onions one chopped 4 wedges and the other one sliced
- 1 Red Pepper sliced
- 3 Tomatoes sliced
- 4 cups Beef or chicken Stock
- 2 teaspoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1/4 cup ketchup
- Salt + Pepper to taste
- 1 Tablespoon Olive Oil
Instructions
- Season beef with salt, pepper and minced garlic
- Chop 1 onion in 4 big wedges
- Place in the beef pressure cooker with the 4 wedges of onion and the stock
- Pressure cook for 20 minutes
- Release the pressure and open the lid
- Remove the beef and SAVE 2 cups of stock in another container
- With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes
- Press the saute button of the Instant pot. Add the olive oil
- When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender
- Add the shredded beef back in the pot and mix
- Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix
- If sauce seems to dry, add a tad more of stock
- Season with salt and pepper
- Serve!
Nutrition
Calories: 430kcal | Carbohydrates: 15g | Protein: 54g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 797mg | Potassium: 1481mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1070IU | Vitamin C: 44.4mg | Calcium: 90mg | Iron: 5.1mg