Thanks – glad to hear it was a huge hit. If you’d like the sauce a little thicker, you can add more cornstarch slurry until it’s the consistency you’d like.

I made this as written. No changes. The only thing “special” I did was used fresh grocery store hot salsa instead of the canned stuff. The sauce didn’t thicken as much as I thought it would or should, but my husband said this is his new favorite meal!!! Super easy and very delicious. This will go into regular rotation at my house!!!

Thanks for the update! I’ll have to try them with ground beef one day.

Hello! Just an update to say I’ve made these with ground beef a bunch of times. I like being able to drain the fat before pressure cooking. My family loves these, both ways!

Hi Julia – yes, you can use frozen chuck roast, especially in a recipe like this one where the meat is shredded. Add 5 minutes per pound to the cook time.

Great… thanks for the quick reply, Barbara!

So glad your family loved the recipe. I would brown the ground beef and drain it if neceessary, then pressure cook it for 3 minutes.

Hi Cate – glad you enjoyed the meat. Did you thicken the sauce with the cornstarch? Did you bring it to a boil until it was a consistency you liked? You can also add additional cornstarch slurry if needed.