- 3 lbs pork butt steaks or beef chuck steaks
- 1 cup onion, sliced thin 1 medium onion equals about 1 cup sliced onion
- 10 cloves garlic can substitute jarred minced garlic or garlic powder
- 1 tablespoon oregano
- 1 tablespoon ground cumin
- 1 tablespoon coriander seeds can substitute 1 teaspoon ground coriander
- 2 teaspoons salt
- 1 tablespoon Magic Flavor Dust can substitute this for fresh onion and garlic, for ultra quick option.
- Place steaks into inner pot. Sprinkle onions, garlic, cumin, oregano, coriander, and salt over all the steaks.
- Add one cup of water to Instant Pot.
- Check the lid to make sure ring is securely in place and close the lid.
- Make sure the steam release valve is set to [Sealing].
- Set pressure cooking program to [Meat/Stew] or [Pressure Cook] or [Manual].
- Set pressure level to High pressure by pressing the [Pressure] button.
- Adjust the pressure cooking time to 20 minutes by pressing the [+] or [-] buttons.
- Wait for the Instant Pot to beep and turn on or press [Start] to turn it on, depending on your pressure cooker model.
- Once Instant Pot reaches pressure, cooks for 20 minutes and then beeps indicating pressure cooking time is finished, allow the meat to Naturally Release pressure for at least 10 minutes before manually releasing remaining pressure. At this point, you can safely leave the meat in the pot for up to 10 hours on the Keep Warm setting.
- Pull steaks out and place them on a cutting board. Remove bones and excess fat. Chop up meat and place in a serving dish.
- Serve in tacos, tostadas, burrito bowls, on a salad, or with the broth over rice. We love serving with all the fixin's–diced tomatoes, cilantro, salsa, sour cream, cheese, etc.