INSTANT POT BARBACOA

▢2 tablespoon olive oil ▢3 lb beef chuck roast, rump roast, or brisket ▢salt and pepper ▢½ onion diced ▢4 cloves garlic minced ▢zest from 1 lime ▢juice from 1 lime ▢1 canned chipotle pepper minced ▢1 teaspoon cumin ▢2 teaspoon chili powder ▢1 teaspoon ground chipotle ▢1 teaspoon paprika ▢4 ounces tomato sauce ▢¼ cup rice vinegar ▢1 cup beef broth

INGREDIENTS

In your Instant Pot or pressure cooker, add olive oil. Select the saute setting and heat oil.

STEP 1

Sear both sides of your roast in oil. Add onion, garlic, lime zest, lime juice, chipotle pepper, spices, tomato sauce, vinegar, and beef broth.

STEP 2

Using the manual mode, cook for 90 minutes and use a natural pressure release.

STEP 3

Remove beef from pressure cooker and shred.

STEP 4

Meanwhile set pressure cooker to saute and reduce liquid by about a third.

STEP 5

Return shredded meat to liquid. Serve on tacos, burritos, quesadillas, or salads. Serving suggestions in notes.

STEP 6

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