ULTIMATE INSTANT POT BEEF BARBACOA

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Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings

Oh, my! In just about an hour, you will surely have the best dish to serve today! The crispy beef pieces with rich sauce will surely satisfy all of your cravings! Try this recipe now and prepare to be amazed! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a beautiful day, friends. Enjoy!

Ingredients:

CHIPOTLE SAUCE:

3 chipotle peppers in adobo sauce (individual peppers in the can – NOT the whole can)

2 teaspoons adobo sauce (from the can)

3 tablespoons lime juice (fresh is best)

1 tablespoon better than bouillon beef base (optional but recommended)

1/3 c apple cider vinegar

5 cloves garlic roughly chopped

3 teaspoons ground cumin

2 teaspoons oregano (Mexican oregano is amazing if you have it)

1/4 teaspoon ground allspice

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 c beef broth (reduced sodium is best)

BARBACOA:

4 pounds beef chuck roast

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil

1 yellow onion diced

4 ounces can of diced green chiles drained

3 tablespoons tomato paste

1 c beef broth (reduced sodium is preferred)

2 bay leaves

1 lime sliced in half

Directions:

For the Chipotle Sauce:

In a food processor, add all the ingredients for the sauce. Pulse until well processed.

For the Beef Barbacoa:

Discard fat from the roast.

Slice it into 6 equal cuts and season them with salt and pepper to taste.

Press the “Sauté” button on your Instant Pot, then add oil and allow it to become hot.

Add the beef pieces and sear each side for a few minutes until brown.

Remove the beef slices from the pot onto a clean plate.

In the same pot, add onion and sauté until translucent.

Add broth and scrape the bottom to get the brown bits.

Add the green chilis, bay leaves, and tomato paste. Stir until well mixed.

Put the beef pieces back to the pot and stir until just mixed.

Place the limes over on top.

Cover the Instant Pot and press the “Pressure Cook” button. Cook for about an hour.

Do a quick pressure release and remove the bay leaves.

Transfer the beef slices into a mixing bowl. Use a fork to shred them into small pieces.

Add dissolved cornstarch into the pot and stir until well mixed and thick.

Line with foil a baking sheet and preheat the oven.

Arrange the shredded beef slices onto the prepared baking sheet.

Place it inside the oven and broil for a few minutes or until crispy.

Serve with the sauce and enjoy!

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