Pressure Cooker Shredded Beef with Green Olives

This dish is so warm and cozy! I love stewed beef and typically cook it at low heat for a long period of time in a crockpot or Dutch oven. For this dish, I decided to use my pressure cooker which also does a fabulous job at making the meat nice and tender (in a fraction of the time). Serve this dish over rice or quinoa with a side of steamed veggies.

1. Season chuck roast with salt and pepper.

2. Select “saute” on the electric pressure cooker. Once it reads “hot”, add the oil. Add the chunks of beef and brown on all sides. Transfer to a plate.

3. Add onion and garlic to the pot and cook for 3-4 minutes, or until softened. Deglaze the pot with wine.

4. Add browned beef back to the pot. Add tomato paste, spices and balsamic vinegar. Close and lock the lid in place. Turn the pressure release valve to “sealing”. Select “manual” and adjust time to 75 minutes and pressure to “high”. Once the cooking time is up, carefully turn the pressure release valve to “venting” and release pressure for 10 minutes. Remove the lid and discard the bay leaf.

5. Remove beef with tongs and place on a rimmed baking sheet. Shred with two forks then place beef back in the pot. Stir in olives and serve.

Pressure Cooker Shredded Beef with Green Olives

Serves 6

All you need:

2 1/2 pounds boneless beef chuck roast, cut into chunks

2 teaspoons kosher salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 large yellow onion, sliced

4 peeled garlic cloves, finely chopped

1/2 cup white wine

2 tablespoons tomato paste

2 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon dried thyme

1 bay leaf

1 tablespoon balsamic vinegar

3/4 cup pitted green olives, halved

All you do:

1. Season chuck roast with salt and pepper.
2. Select “saute” on the electric pressure cooker. Once it reads “hot”, add the oil. Add the chunks of beef and brown on all sides. Transfer to a plate.
3. Add onion and garlic to the pot and cook for 3-4 minutes, or until softened. Deglaze the pot with wine.
4. Add browned beef back to the pot. Add tomato paste, spices and balsamic vinegar. Close and lock the lid in place. Turn the pressure release valve to “sealing”. Select “manual” and adjust time to 75 minutes and pressure to “high”. Once the cooking time is up, carefully turn the pressure release valve to “venting” and release pressure for 10 minutes. Remove the lid and discard the bay leaf.
5. Remove beef with tongs and place on a rimmed baking sheet. Shred with two forks then place beef back in the pot. Stir in olives and serve.