Since I found my Instant Pot I'm cooking everything with meats and vegetables that I would otherwise avoid because the cooking time is just prohibitive (I haz a job). I've made beef stews and chilies before so this time I thought i would try something a little different: Oven-Braised Mexican Beef, except if i use an oven I can expect a 3+ hour cook time. I can't do 3 hours unless I can do without sleep. In my pressure cooker it will be done in a fraction of the time. To do this, I need 2-3 lbs of a marbled beef. I would use boneless beef short ribs except those are $17/lb (nothing is cheap in NYC, except life) so I went looking for a beef brisket or some chuck stew beef, all grass-fed because under pressure I can make chuck stew as tender as filet. Mix chili powder and kosher salt as seasoning and let it mellow: Meanwhile I sauteed an onion (cause they smell so good once they sweat down) in ghee. Another blessing of the pressure cooker is that you don't slice or julienne anything unless you want it to dissolve. Everything is chunked, like my nice big red onion: Once the onion goes translucent and glassy, it gets some tomato paste and 7 (or more if you don't expect to kiss anyone tonight) smashed cloves of garlic. This is heated till the tomato and garlic odor melts your nasal hairs (about a minute). Now comes the tough part. This step took me a lot of time to develop the skills to get it just right: dump in the seasoned beef. Pour about 4-8 oz of commercial mild red salsa - you use mild because all the flavors in the pot will be injected completely through everything else in the pot by the pressure. I like Green Mountain Gringo brand because they don't use any strange chemicals to thicken or preserve it. I suppose you can use Newman's Own, etc. but when beef is this pricey i figure i can go for the good stuff, or I can make my own. Pour 1/2-3/4 cup of beef bone broth (we used to just call this soup stock when my dad was cooking), 1/2 teaspoon of Red Boat Fish Sauce because, well just because. If you don't know what RBFS does for Mexican meat dishes I'm not going to be able to tell you. Now close the lid and set it for 35 min @ the Stew / Meat program (this is why you use an Instant Pot rather than a stove top pressure cooker: it's programmable!) I learned this next step from watching the Galloping Gourmet on TV years ago: slowly drink a glass of Cabernet Sauvignon till the program on the cooker finishes. No peeking in the pot or you have to restart the program for more time.