Directions

1. Set pressure cooker to "sear" and adjust time to 20 minutes. Add 2T oil. Press start/stop.
2. Season meat with sea salt and fresh ground black pepper. Sear meat in the pot. Add quartered onions, whole garlic, and 5c of beef stock.
3. Close and lock lid, set pressure cooker to "meat/stew", and adjust time to 25 minutes. Press start/stop.
4. When done, quick release and allow all pressure to be released before opening lid.
5. Carefully open lid. Check if meat is tender enough to shred. If still tough, close lid and lock and cook for an additional 10 minutes.
6. Set pressure cooker to "sear" and adjust time to 20 minutes. Add remaining 2T oil and onions, stirring constantly until soft. Add garlic and green bell pepper. Season with sea salt and fresh ground black pepper.
7. Shred the meat. When onions are light brown, return meat to cooker. Add thyme, bay leaves, crushed tomatoes, and remaining 1c beef stock. Close and lock lid, set pressure cooker to "meat/stew", and adjust time to 4 minutes.
8. When done, quick release and allow all pressure to be released before opening lid. Carefully open lid. Add more sea salt and fresh ground black pepper to taste, if necessary. Remove bay leaves. Serve hot with cooked white rice.