Step 1

Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.

Step 2

In a medium bowl whisk together tomato paste, white wine and chicken broth.

Step 3

Press saute and add the oil in the instant pot, add the onions, bell peppers and garlic.  Saute 3 to 4 minutes stirring, until softened then press cancel.

Step 4

Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).

Step 5

Pour the tomato sauce over the meat, cover and close the pressure cooker.

Step 6

Set to sealing and cook high pressure for 45 minutes. Then unplug the instant pot and do the natural release.

Step 7

Shred the beef in the pot and discard the bay leaves.

Step 8

Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.

Step 9

Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.

Step 10

In a medium bowl whisk together tomato paste, white wine and 3 cups of chicken broth (you’ll need more on the stove with evaporation than the Instant Pot).

Step 11

Heat a large Dutch oven and add the oil, onions, bell peppers and garlic.  Saute over medium-high heat 3 to 4 minutes stirring, until softened.

Step 12

Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).

Step 13

Pour the tomato sauce mixture over the meat, bring to a boil and cover.

Step 14

Reduce heat to low and simmer until the meat shreds easily with 2 forks, 1 1/2 to 2 hours, adding more water if it gets too dry.

Step 15

Shred the beef in the pot and discard the bay leaves.

Step 16

Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.