Pressure Cooker Carne Guisada

• 1 bottle (12 ounces) beer
• 2 tablespoons tomato paste
• 1 jalapeno pepper, seeded and chopped
• 4 teaspoons Worcestershire sauce
• 1 bay leaf
• 2 to 3 teaspoons crushed red pepper flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 2 garlic cloves, minced
• 1/2 teaspoon red wine vinegar
• Dash liquid smoke, optional
• 1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
• 1 medium onion, chopped
• 2 large red potatoes, unpeeled and chopped
• 1/4 cup all-purpose flour
• 1/4 cup water
• Whole wheat tortillas, cooked brown rice, lime wedges and minced fresh cilantro, optional

1. In a 6-qt. electric pressure cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork and onion. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. Quick release the pressure; add potatoes. Lock lid in place and cook an additional 5 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
2. Discard bay leaf; skim fat from cooking juices. Select saute setting and adjust for normal heat; bring a to boil. Combine flour and 1/4 cup water; stir into simmering sauce. Cook until thickened and boiling, 1-2 minutes Shred pork slightly with two forks; toss with sauce. Serve with remaining ingredients as desired.

beer, tomato paste, pepper, worcestershire sauce, bay leaf, red pepper, chili powder, ground cumin, salt, paprika, garlic, red wine vinegar, liquid smoke, pork shoulder butt roast, onion, red potatoes, allpurpose, water, tortillas

Taken from www.tasteofhome.com/recipes/pressure-cooker-carne-guisada/ (may not work)