Instant Pot Barbacoa (Chipotle Copycat

• Meat

  • 2 lbs Beef chuck, roast

• Produce

  • 3 Bay leaves
  • 3 Chipotle peppers
  • 1/2 Lime, small
  • 1 tsp Onion powder
  • 2 tsp Oregano

• Canned Goods

  • 1 cup Beef broth
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 tbsp Black pepper
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 1/2 tbsp Salt

• Oils & Vinegars

  • 1/3 cup Apple cider vinegar

• Nuts & Seeds

  • 1 1/2 tbsp Cumin, ground

• Other

  • 2 tbsp Cooking fat (i used bacon fat

Found on nobunplease.com

Description

Ingredients

• 2-3 lbs beef chuck roast
• 1 cup beef broth (I use homemade bone broth)
• 1/2 small lime, juiced
• 1/3 cup of apple cider vinegar
• 3 bay leaves
• 3 chipotle peppers, canned in adobo (+1 tablespoon of adobo juice from can)
• 2 tbsp cooking fat (I used bacon fat)
• 1 1/2 tbsp ground cumin
• 1 tbsp black pepper
• 1 1/2 tbsp salt (if using store-bought broth, use only 1 tablespoon)
• 1 tbsp tomato paste
• 2 tsp oregano
• 1 tsp cinnamon
• 1 tsp onion powder
• 1/4 tsp ground cloves

Directions

• Turn on your Instant Pot to saute and wait for it to come up to temperature (make sure the lid isnt on).
• Prepare the roast chuck by removing any large pieces of fat (optional, I dont like eating fat that is chewy) and then pat dry with paper towel or kitchen towel.
• Season all sides of the meat with 1/2 tbsp salt and 1/2 tbsp pepper.
• When the Instant Pot has come to temperature, add the bacon fat directly to the pot. Once melted, add the beef.
• Sear the beef on all sides.
• 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.
• Once beef is browned all over, cover with puree.
• Add bay leaves and broth.
• Close the lid and set on on Manual 50 minutes. Make sure that high pressure is selected.
• 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!
• Shred, return meat back to liquid and serve.