Instructions

• Trim and cut the beef into 1½- to 2-inch cubes if not already cut. In a large bowl, toss the cubed beef with the chili powder and 1½ teaspoons Diamond Crystal kosher salt until evenly coated.
• Press the Sauté function on the Instant Pot and add 1 tablespoon ghee to the inner pot. When the ghee is melted and hot, add the thinly sliced onion and sauté until translucent, about 4–6 minutes.
• Stir in 1 tablespoon tomato paste and the 6 smashed garlic cloves. Cook, stirring, for about 30 seconds or until fragrant.
• Add the seasoned beef to the pot and stir to combine. Brown the beef briefly, about 3–4 minutes total, stirring occasionally so some pieces develop a light sear (this step improves flavor but do not overcook).
• Pour in ½ cup roasted tomato salsa, ½ cup Instant Pot bone broth, and ½ teaspoon Red Boat fish sauce. Stir, scraping any browned bits off the bottom of the pot to deglaze.
• Cancel the Sauté function. Secure the lid and set the steam release valve to SEALING. Press Manual/Pressure Cook and program the Instant Pot to cook on HIGH pressure for 35 minutes. (If using a stove-top pressure cooker instead, bring to high pressure, then reduce heat to maintain high pressure for 30 minutes.)
• When the cooking cycle finishes, allow the pressure to release naturally for about 15 minutes. After 15 minutes, carefully move the valve to VENTING to release any remaining pressure, then unlock and remove the lid.
• Transfer the beef to a cutting board or shallow bowl and shred with two forks. Return the shredded beef to the pot and stir into the cooking liquid so it absorbs the sauce.
• Taste and adjust seasoning with freshly ground black pepper and additional Diamond Crystal kosher salt if needed.
• Serve hot, topped with ½ cup minced cilantro and the thinly sliced radishes, if using.
• Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.