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Ingredients:
4 to 5 pounds beef chuck roast
2 tablespoons olive oil
2 teaspoons kosher or coarse salt
1/3 cup apple cider vinegar
4 to 6 garlic cloves, minced
4 teaspoons cumin
1 teaspoon oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon black pepper
1 whole lime (squeeze juice into a small cup and reserve)*
1 cup homemade or canned chicken broth**
4 to 6 chipotle chile peppers in adobe sauce***
2 to 3 tablespoons adobe sauce (from can)
2 bay leaves
Salt to taste
Assorted Toppings (see below)
* Can substitute 1/4 cup lime juice.
** Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.
*** Canned chipotle chili’s in adobe sauce can be found in Hispanic section of grocery store.
Instant Pot Pressure Cooker Instructions:
Trim any excess fat off the beef chuck roast. Cut into large 4-inch chunks and rub salt into cut roast pieces.
Remove the lid from the pressure cooker and select the Saute button and adjust to high heat setting. After the inner pot has heated up, add the olive oil to coat the bottom of the pot. Once the oil has been heated up, add the beef roast chunks and brown on all sides.
While beef is browning, using your blender add vinegar, garlic, cumin, oregano, cloves, cinnamon, pepper, lime juice, chicken broth, chipotle chiles, and adobe sauce. Cover blender with lid and blend until ingredients are pureed into a sauce. Add salt to taste.
Important Tip: Chipotle chiles and adobe sauce are very spicy. Start slowly by blending in just 2 to 3 chipotle chiles and 1 tablespoon of abobo sauce and then taste to test the spiciness. Add more chipotle chiles and adobe sauce if you want to increase the spicy flavor. If sauce gets too spicy, add additional chicken broth or water, 1/4 cup at a time, to reduce the heat.) Once the beef has been browned on all sides, pour the sauce over the top of the beef chunks and add bay leaves.
Cover with pressure cooker lid and seal to close. Adjust the pressure valve to Sealing to make sure the pressure will be locked in. Next select the Manual button and make sure it is set to high pressure. Set the cooking time to 60 minutes. Once the cooking time is finished allow for a Natural Pressure Release (usually takes 15-20 minutes) Open the lid to check the beef. Beef is done when it is "fall apart" tender and can be easily shredded with fork. Note: If the beef has not yet reached the desired tenderness, cover with the pressure cooker lid again and seal closed. Adjust the pressure valve to Sealing and select the Manual button at high pressure and cook for an additional 10 minutes. When the cooking time is finished, Quick release the pressure, open the lid and check the meat again. Repeat this step if necessary.
Using two forks, shred the beef and stir together until combined with sauce.
Serve with Flour Tortillas, Cilantro Lime Rice, and your favorite toppings. Learn How To Make Homemade Flour Tortillas.
Assorted Toppings Ideas:
Cotilla Cheese
Fresh squeezed lime
Avocado slices
Pico de Gallo
Read More>>Beef Barbacoa Recipe:@whatscookingamerica
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