Instant Pot Barbacoa Beef
Beef, Mexican, Pressure Cooker
Ingredients
3 pounds beef chuck roast, trimmed & cut into 2-inch chunks
2/3 cup beer or water
4 cloves garlic
2 chipotles in adobo sauce (more, or less, to taste; none if Marsha’s eating it)
1 small white onion, peeled and roughly chopped
1 (4-ounce) can chopped green chiles
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried Mexican or regular oregano
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1 tablespoon olive oil
3 bay leaves
Directions
Combine the beer/water, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Purée for 30 seconds, or until completely smooth. Set aside.
Press the “Sauté” setting on the Instant Pot. Add oil. Once it’s shimmering, add the roast and sear — turning every 45-60 seconds or so — until the roast is browned on all sides. Press “Cancel” to turn off the heat.
Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce.
Pressure cook for 60 minutes. NPR for 15 minutes, then vent any remaining pressure.
Remove the lid, and discard the bay leaves.
Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up.
Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Notes
**If you would like to make this in the slow cooker, you can slow cook everything for 4-5 hours on high, or 8 hours on low, until the beef is tender and shreds easily with a fork.