Instant Pot Chuck Steak Mexican Bowl

The cold wet weather has us craving slow braise, but the busy June pace has thrown meal planning. In fact Monday night dinner thoughts didn't commence until 4:45pm that afternoon. Opened the freezer and pulled out some bone in chuck (blade) steaks. The instant pot took this cut from rock solid to tender and flavourful pulled beef in 75 minutes.

How? On the run so didn't bother with a recipe:

Threw 1.5 cups of beef broth, 1 jar of green salsa, 1/4 cup of pickled jalapeños and a chopped onion in the pot. I added 1/2 cup red wine, but beer would be great in this dish too. Rubbed the 2 blade steaks liberally with Cajun Rebel Rub and a little extra kosher salt. Everything into the pot and pressure cooked for 75 minutes.

The beef literally shredded in 10 seconds, and we built our own bowls with brown rice, baby kale, chopped fresh tomato, more jalapeños, avocado, and shredded cheese.

Best part? This didn't just make one meal! The reserved broth made for another days warming lunch, and tonight the plan is to use the leftover shredded beef to add to stir-fried cauliflower rice and a bunch of other veggies.