For this recipe, I don't use my pressure cooker, but you can. If you do, you can cook the meat for 1 hour instead of 3. For the rest of the ingredients, you can follow the instructions below. This is something I love to prepare for snowy winter weekends. I even reheat this on camping trips.
A good way to make this recipe ahead of time is to make it the night before, and reheat for the next day. It will have marinated for 24 hours in its sauce, which can only make it more tender.