This recipe is delicious either served on its own or on top of corn tortillas.
- Turn the Pressure cooker on and press the Sauté function key. Add the onion, olive oil and salt to the pot and cook for 3 minutes, until softened slightly.
- Add the beef, garlic, thyme, oregano, bay leaves, tomato paste, broth, tomatoes, chipotle and stir through. Press the Keep Warm/Cancel button. Place and lock the lid, press Beef (High Pressure, 30 minutes). After 3 beeps the pressure cooker will start going.
- Once the time is up, let the pressure release naturally for 5 minutes, use the quick release to let off the rest of the steam.
- Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle and the Bay leaves. Return meat to pot, Press the Keep Warm/Cancel button and keep warm until ready to serve.
Serve the beef on grilled corn tortillas topped with diced avocado, sliced radishes, pickled red onions, crumbled queso and cilantro.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
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