This is recipe I’m really proud of. It’s a little bit spicy and a little bit sweet, perfectly balanced when you use it in soft tacos with homemade guacamole and lashings of sour cream finished with a squeeze of lime juice, Mexican inspired sliders with a fresh coleslaw, decadent quesadilla or whatever you have at hand. It also freezes well for a quick dinner at the ready. Enjoy!

1 kg Beef (skirt/flank/cheek) any cuts of beef suitable for pressure cooking.
1 tsp Salt
2 tsp cracked Black Pepper
1 Brown onion, chopped
1 tbsp ground Cumin
1 tbsp ground Coriander
1 tbsp dried oregano
2 tsp sweet Smoked Paprika
2 tsp hot Smoked Paprika
2 tsp ground Cinnamon
2 tsp Brown sugar
1 tbsp Tomato paste
1 cup Orange juice
1 cup of Beef stock

In the instant pot set to sauté, and fry off the beef first, making sure the sides of beef have good colour on them (if you have large pieces of meat this step can be done in a seperate fry pan), remove from instant pot and add the onions. Fry off onion 3-5 minutes until soft.
Add the spices and fry off 1-2 minutes until fragrant.
Add the tomato paste and fry off 1-2 minutes.
Return the beef to the instant pot and add the remaining ingredients. (Orange juice, beef stock, brown sugar, oregano, cinnamon)
Place the lid on the instant pot and set to meat/stew. Once this setting ends, manually release pressure and remove the meat from the pot. Turn the sauté function back on to reduce the sauce to a thicker consistency. While your sauce is thickening, pull the meat ready to return it to the sauce when it has thickened and serve as you wish.