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Prep Time:45 minsAdditional Time:1 hr 15 minsTotal Time:2 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:1 hr 15 minsTotal Time:2 hrsServings:8Yield:8 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(2 1/2 pound)boneless beef chuck roast, trimmed1tablespoononion powder1tablespoongarlic powder¼teaspoonblack pepper3teaspoonskosher salt, divided1tablespooncanola oil3cupssliced poblano chiles1cupsliced yellow onion½cupplus 2 Tbsp. white vinegar, divided1tablespooncornstarch1tablespooncold water3cupsangel hair cabbage2cupssliced bell peppers2tablespoonscanola mayonnaise8corn tostada shells2tablespoonschopped fresh cilantroLime wedges (optional)
Cook Mode(Keep screen awake)
Ingredients
1(2 1/2 pound)boneless beef chuck roast, trimmed
1tablespoononion powder
1tablespoongarlic powder
¼teaspoonblack pepper
3teaspoonskosher salt, divided
1tablespooncanola oil
3cupssliced poblano chiles
1cupsliced yellow onion
½cupplus 2 Tbsp. white vinegar, divided
1tablespooncornstarch
1tablespooncold water
3cupsangel hair cabbage
2cupssliced bell peppers
2tablespoonscanola mayonnaise
8corn tostada shells
2tablespoonschopped fresh cilantro
Lime wedges (optional)
DirectionsSeason beef on all sides with onion powder, garlic powder, black pepper, and 1/2 teaspoon salt. Add oil to a programmable pressure multicooker (such as Instant Pot). Select SAUTE on cooker. Select HIGH temperature setting, and allow to preheat. Add beef; cook, turning occasionally, until golden brown on all sides, about 15 minutes. Transfer beef to a heatproof bowl. Add poblano chiles and onion to cooker; cook, stirring often, until vegetables slightly soften, 3 to 4 minutes. Add 1/2 cup of the vinegar, stirring to scrape up any browned bits from bottom of cooker.Return beef to cooker. Press CANCEL. Cover cooker with lid; lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 65 minutes. (It will take 10 minutes for cooker to come up to pressure before cooking begins.)Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take 3 to 4 minutes.) Remove lid from cooker. Transfer beef to a clean heatproof bowl; let cool 10 minutes.Whisk together cornstarch and cold water in a bowl until combined. Select SAUTE setting on cooker. Select HIGH temperature setting, and let liquid in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking often, until mixture thickens, about 1 minute. Turn cooker off. Shred beef; add to liquid in cooker, and stir to coat.Toss together cabbage and bell peppers in a bowl. Whisk together mayonnaise, 2 tablespoons vinegar, and 1/4 teaspoon salt in a bowl. Add to cabbage mixture; toss to coat. Using a slotted spoon, spoon beef mixture onto tostadas; top with slaw and cilantro. Serve with lime wedges, if desired.Originally appeared: 400 Calorie Recipes
Directions
Season beef on all sides with onion powder, garlic powder, black pepper, and 1/2 teaspoon salt. Add oil to a programmable pressure multicooker (such as Instant Pot). Select SAUTE on cooker. Select HIGH temperature setting, and allow to preheat. Add beef; cook, turning occasionally, until golden brown on all sides, about 15 minutes. Transfer beef to a heatproof bowl. Add poblano chiles and onion to cooker; cook, stirring often, until vegetables slightly soften, 3 to 4 minutes. Add 1/2 cup of the vinegar, stirring to scrape up any browned bits from bottom of cooker.Return beef to cooker. Press CANCEL. Cover cooker with lid; lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 65 minutes. (It will take 10 minutes for cooker to come up to pressure before cooking begins.)Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take 3 to 4 minutes.) Remove lid from cooker. Transfer beef to a clean heatproof bowl; let cool 10 minutes.Whisk together cornstarch and cold water in a bowl until combined. Select SAUTE setting on cooker. Select HIGH temperature setting, and let liquid in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking often, until mixture thickens, about 1 minute. Turn cooker off. Shred beef; add to liquid in cooker, and stir to coat.Toss together cabbage and bell peppers in a bowl. Whisk together mayonnaise, 2 tablespoons vinegar, and 1/4 teaspoon salt in a bowl. Add to cabbage mixture; toss to coat. Using a slotted spoon, spoon beef mixture onto tostadas; top with slaw and cilantro. Serve with lime wedges, if desired.
Season beef on all sides with onion powder, garlic powder, black pepper, and 1/2 teaspoon salt. Add oil to a programmable pressure multicooker (such as Instant Pot). Select SAUTE on cooker. Select HIGH temperature setting, and allow to preheat. Add beef; cook, turning occasionally, until golden brown on all sides, about 15 minutes. Transfer beef to a heatproof bowl. Add poblano chiles and onion to cooker; cook, stirring often, until vegetables slightly soften, 3 to 4 minutes. Add 1/2 cup of the vinegar, stirring to scrape up any browned bits from bottom of cooker.
Return beef to cooker. Press CANCEL. Cover cooker with lid; lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 65 minutes. (It will take 10 minutes for cooker to come up to pressure before cooking begins.)
Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take 3 to 4 minutes.) Remove lid from cooker. Transfer beef to a clean heatproof bowl; let cool 10 minutes.
Whisk together cornstarch and cold water in a bowl until combined. Select SAUTE setting on cooker. Select HIGH temperature setting, and let liquid in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking often, until mixture thickens, about 1 minute. Turn cooker off. Shred beef; add to liquid in cooker, and stir to coat.
Toss together cabbage and bell peppers in a bowl. Whisk together mayonnaise, 2 tablespoons vinegar, and 1/4 teaspoon salt in a bowl. Add to cabbage mixture; toss to coat. Using a slotted spoon, spoon beef mixture onto tostadas; top with slaw and cilantro. Serve with lime wedges, if desired.
Originally appeared: 400 Calorie Recipes
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Nutrition Facts(per serving)306Calories12gFat16gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
