42 lines
1.8 KiB
Markdown
42 lines
1.8 KiB
Markdown
Instant Pot Barbacoa
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# Ingredients
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- 2-3 lbs beef chuck roast
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- 1 cup beef broth (I use [homemade bone broth](http://nobunplease.com/how-to-make-bone-broth/))
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- 1/2 small lime, juiced
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- 1/3 cup of apple cider vinegar
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- 3 bay leaves
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- 3 [chipotle peppers, canned in adobo](http://amzn.to/1UG6rTH) (+1 tablespoon of adobo juice from can)
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- 2 tbsp cooking fat (I used bacon fat)
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- 1 1/2 tbsp ground cumin
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- 1 tbsp black pepper
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- 1 1/2 tbsp salt (if using store-bought broth, use only 1 tablespoon)
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- 1 tbsp tomato paste
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- 2 tsp oregano
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- 1 tsp cinnamon
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- 1 tsp onion powder
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- 1/4 tsp ground cloves
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# Instructions
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1. Turn on your Instant Pot to 'saute' and wait for it to come up to temperature (make sure the lid isn't on).
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2. Prepare the roast chuck by removing any large pieces of fat (optional, I don't like eating fat that is chewy) and then pat dry with paper towel or kitchen towel.
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3. Season all sides of the meat with 1/2 tbsp salt and 1/2 tbsp pepper.
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4. When the Instant Pot has come to temperature, add the bacon fat directly to the pot. Once melted, add the beef.
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5. Sear the beef on all sides.
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6. In a blender (or with an immersion blender), blend together: lime juice, apple cider vinegar, chipotle peppers, adobo, cumin, black pepper, salt, tomato paste, oregano, cinnamon, onion powder and ground cloves. Puree until smooth.
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7. Once beef is browned all over, cover with puree.
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8. Add bay leaves and broth.
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9. Close the lid and set on on Manual > 50 minutes. Make sure that high pressure is selected.
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10. After the time is finished, turn off the Instant Pot. I highly recommend doing a natural pressure release (NPR) by letting it come down in pressure itself. This usually takes around 20 minutes, but it always comes out so juicy and tender!
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11. Shred, return meat back to liquid and serve. |