Instant Pot Barbacoa Beef

  • 2/3 cup beef or chicken broth
  • 3 cloves garlic, minced
  • 2 chipotles in adobo sauce, minced
  • 3 tablespoons fresh lime juice
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cloves
  • 2 tablespoons olive oil
  • 2 1/2 lbs beef chuck roast, trimmed of fat and cut into large chunks
  • 3 bay leaves
  1. In a medium bowl, whisk together the garlic, chipotles, lime juice, vinegar, cumin, oregano, salt, pepper, and cloves until well combined. Set aside.
  2. Set the Instant Pot to ‘Saute’ mode and add olive oil to the insert. Once hot, add beef and sear until well browned, about 2 minutes per side.
  3. Press ‘Cancel’ and add vinegar sauce and broth, and top with bay leaves. Stir to combine.
  4. Close lid and set valve to ‘Sealing.’ Select ‘Manual’ mode at High Pressure for 60 minutes.
  5. When cooking cycle ends, turn vent to ‘Venting’ and allow pressure to release.
  6. When valve has dropped, remove and discard bay leaves. Using two forks, shred beef into bite-sized pieces and stir to coat in juices.
  7. Serve in tacos, burritos, or burrito bowls. Enjoy!