10 cups of water
2 1/2 pounds chuck roast sliced into 1 1/2 inch cubes
3-4 cloves of garlic minced
1 small white onion diced
2-4 jalapeños diced
4 roma tomatoes diced
2-3 tablespoons maggi seasoning
1 teaspoon pepper
1 teaspoon cumin
Salt to taste
1/3 cup cilantro chopped
2 bay leaves
3 cups Mexican rice previously prepared
3 cups pinto beans previously cooked
Lime sliced into wedges
Chile piquin crushed
Corn tortillas warmed
To the pressure cooker, add all of the soup ingredients in the order listed, minus the garnishes. Add only 1/2 of the cilantro. Reserve the remaining cilantro for garnish. Lock and seal and turn heat to high.
Once the pressure cooker has locked and begins to release the steam rapidly, turn heat down to below medium. Set timer for 50 minutes.
After 50 minutes, turn heat off and let the pressure cooker sit until the safety valve unlocks.
When ready, open cooker and you may need to take a spatula and clean up the foam that built up on the inside walls of the pressure cooker. You don’t want to stir that into the soup.
Taste the soup for salt and serve. Garnish with rice, beans, cilantro, onion, crushed chile and lime. Add rice if you like and serve with warm corn tortillas. Yields 6 servings.