Step 2

Chop 1 onion into 4 large wedges. Place the beef in the pressure cooker with the onion wedges and all the beef stock.

Step 3

Pressure cook for 20 minutes.

Step 4

Release the pressure and open the lid. Remove the beef and reserve 2 cups of the cooking stock in a separate container.

Step 5

Using 2 forks, shred the beef. It should be tender enough to shred easily. If not, return to the cooker for another 10 minutes.

Step 6

Press the sauté button on the Instant Pot and add the olive oil.

Step 7

When the pot signals it is hot, add the sliced onion, red pepper, and tomatoes. Cook until softened and the onions are golden.

Step 8

Add the shredded beef back into the pot and stir to combine.

Step 9

Pour in 1½ cups of the reserved stock, then add the Worcestershire sauce, tomato puree, ketchup, and cumin. Stir well.

Step 10

If the sauce seems too dry, add a little more reserved stock. Season with salt and pepper, then serve.