Pressure Cooker Shredded Beef Lettuce Cups

Name: Pressure Cooker Shredded Beef Lettuce Cups
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Ingredients: 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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. Cook: 40 min. + releasing

By Taste Of Home Editorial Team

Recipe by Elisabeth Larsen, Pleasant Grove, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 09, 2022

I love this light yet lively dinner for busy days that are filled with swim lessons and outdoor activities. If you can't find Bibb or Boston, green leaf lettuce is less sturdy but works in a pinch. —Elisabeth Larsen, Pleasant Grove, Utah

Can you freeze Pressure Cooker Shredded Beef Lettuce Cups?

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.

TEST KITCHEN APPROVED

Pressure Cooker Shredded Beef Lettuce Cups

2 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:40 min

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Ingredients

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

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Directions

1
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.

2
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.
3
Serve in lettuce leaves. If desired, sprinkle with green onions.

Nutrition Facts

3 lettuce cups: 270 calories, 11g fat (4g saturated fat), 74mg cholesterol, 641mg sodium, 17g carbohydrate (10g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.