Best Pressure Cooker Shredded Beef Lettuce Cups Recipes

Pressure Cooker Shredded Beef Lettuce Cups image

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 14

3 medium carrots, chopped
2 medium sweet red peppers, chopped
1 medium onion, chopped
1 boneless beef chuck roast (2 pounds)
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons white vinegar
1 garlic clove, minced
1/2 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons water
24 Bibb or Boston lettuce leaves
Sliced green onions, optional

Steps:

Combine carrots, red peppers and onion in a 6-qt. pressure cooker. Top with roast. In a small bowl combine pineapple, soy sauce, brown sugar, vinegar, garlic and pepper; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally. Press cancel. Remove roast from pressure cooker. Cool slightly; shred roast with 2 forks., Skim fat from cooking juices; return juices and vegetables to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Return beef to pressure cooker; heat through., Serve in lettuce leaves. If desired, sprinkle with green onions. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts :

Pressure Cooker Shredded Beef Lettuce Cups image

Provided by @MakeItYours

Number Of Ingredients 14

3 medium carrots, chopped
2 medium sweet red peppers, chopped
1 medium onion, chopped
1 boneless beef chuck roast (2 pounds)
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons white vinegar
1 garlic clove, minced
1/2 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons water
24 Bibb or Boston lettuce leaves
Sliced green onions, optional

Steps:

Combine carrots, red peppers and onion in a 6-qt. pressure cooker. Top with roast. In a small bowl combine pineapple, soy sauce, brown sugar, vinegar, garlic and pepper; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally. Press cancel. Remove roast from pressure cooker. Cool slightly; shred roast with two forks., Skim fat from cooking juices; return juices and vegetables to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Return beef to pressure cooker; heat through., Serve in lettuce leaves. If desired, sprinkle with green onions. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.