Here's a family favorite that gets mouths watering simply with its heavenly aroma! Hearty and flavorful, it's quick comfort food.

Ingredients

• 4 cans (7 ounces each) whole green chiles, undrained
• 1 can (28 ounces) diced tomatoes, undrained
• 1 large onion, diced
• 1 boneless beef chuck roast (4 pounds)
• 2 garlic cloves, minced
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 14 whole wheat tortillas (8 inches), warmed
• optional toppings: shredded cheddar cheese, salsa, sour cream, sliced ripe olives

Directions

1. Drain chiles, reserving liquid. Coarsely chop chiles; place in a 6-qt. electric pressure cooker. Add tomatoes, onion and reserved drained liquid. Cut roast in half. Combine garlic, salt, cumin and cayenne; rub over roast. Place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 80 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 165°.
2. Remove roast; shred with 2 forks. Return to pressure cooker; heat through. Using a slotted spoon, serve in tortillas with toppings as desired.