Pressure Cooker Pulled Beef Sliders with Queso Slaw
Tender shredded beef chuck roast seasoned with taco spices, pressure-cooked in broth and salsa for deep flavor. Served on slider buns with a tangy queso fresco and broccoli slaw spiked with Dijon mustard, mayo, and apple cider vinegar. Build-your-own toppings bar with salsa, barbecue sauce, pickles, jalapenos, cheese, roasted peppers, and onions for customizable sliders.
Ingredients
- 2 pieces beef chuck roast, about 3 pounds each
- 2 tablespoons taco seasoning or barbecue rubcumin, chili powder, garlic powder, paprika, salt1 tablespoon blendseasoning
full spice control
Full guide → - 1 cup beef bone broth
- 16 ounces Fresh Cravings Chunky Mild Salsa
- 16 ounces broccoli slaw blendcabbage slaw1:1vegetable
milder flavor, less nutritional density
- ¼ cup green onions, sliced
- 1 teaspoon salt
- 1 cup queso fresco, crumbled
- 1 tablespoon Dijon mustard
- ½ cup mayo
- 2 tablespoons apple cider vinegar
- 2 tablespoons cilantro(optional)
- slider buns
- Fresh Cravings Salsa, for topping
- barbecue sauce, for topping
- pickles, for topping
- jalapenos, for topping
- sliced cheese, for topping
- roasted peppers, for topping
- onions, for topping
Instructions
- 1
Season both sides of beef chuck roast with taco seasoning, wrap in plastic wrap, and refrigerate 2 to 12 hours.
- 2
Place seasoned meat, beef bone broth, and salsa into pressure cooker and seal according to manufacturer directions.
- 3
Cook on high pressure for 60 minutes.
- 4
Once pressure cooker is safe to open per instructions, open and let meat rest in cooking liquid for 15 minutes.
- 5
Transfer meat to large bowl and carefully shred with forks.
- 6
Pour up to half the cooking liquid over meat while shredding to keep it moist.
- 7
In separate large bowl, combine salsa, broccoli slaw blend, green onions, salt, queso fresco, Dijon mustard, mayo, apple cider vinegar, and cilantro if using.
- 8
Cover slaw mixture with plastic wrap and refrigerate until ready to serve.
- 9
Assemble sliders by placing pulled beef and salsa-queso slaw on buns.
- 10
Top with salsa, barbecue sauce, pickles, jalapenos, sliced cheese, roasted peppers, and onions as desired.
Tips
Marinate beef 12 hours for maximum flavor development if time permits.
Reserve extra cooking liquid to moisten shredded beef if it dries during assembly.
Prepare slaw up to 1 day ahead; flavors meld and improve when chilled overnight.
Good to Know
Covered slaw mixture keeps refrigerated up to 3 days. Shredded beef stores up to 4 days in airtight container with cooking liquid.
Marinate beef up to 12 hours before cooking. Prepare slaw mixture up to 1 day ahead. Cook beef completely up to 2 days ahead and reheat gently with reserved liquid before assembling.
Set up topping station with all condiments and toppings in separate bowls. Allow guests to customize sliders with preferred toppings.
Common Mistakes
Do not skip the 15-minute rest in cooking liquid to avoid dry shredded meat.
Do not discard all cooking liquid; use it to moisten meat during shredding to avoid losing juiciness.
Do not marinate less than 2 hours to avoid underdeveloped flavor, though 12 hours is preferred.
Substitutions
Dairy-Free Swaps
General Alternatives
milder flavor, less nutritional density
full spice control
Full guide →