This is a good recipe that needs tweaking. I looked at the reviews on the original website & they are right that there is too much liquid. I did follow the directions through the pressure cooking for 15 min on high. Then I did not up the time on the pressure cooker as suggested, instead I opted to use some Xanthan gum to thicken the sauce by using the sautee setting on the instant pot again for a couple minutes. Beef ended moist and falling apart (this will depend on your cut if 15 min is long enough for that to happen when you try it), sauce thickened nicely & everyone enjoyed it. I toned down the spice for my kids, but you can adjust as you prefer really.
