Everyday Meals

Pressure Cooker Shredded Beef Lettuce Cups

  • Total Time

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

  • Makes

    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
  • Directions

  • 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.
  • 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.
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