Ultimate Instant Pot Beef Barbacoa

Ultimate Instant Pot Beef Barbacoa

from thechunkychef.com
80 min

Tender beef cooked in a spicy chipotle sauce

Ingredients

  • 3 chipotle peppers in adobo sauce ((individual peppers in the can - NOT the whole can))
  • 2 tsp adobo sauce ((from the can))
  • 3 Tbsp lime juice ((fresh is best))
  • 1 Tbsp better than bouillon beef base ((optional but recommended))
  • 1/3 cup apple cider vinegar
  • 5 cloves garlic (roughly chopped)
  • 3 tsp ground cumin
  • 2 tsp oregano ((mexican oregano is amazing if you have it))
  • 1/4 tsp ground allspice
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup beef broth ((reduced sodium is best))
  • 4 lb. beef chuck roast
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp vegetable oil
  • 1 yellow onion (diced)
  • 4 oz can diced green chiles (drained)
  • 3 Tbsp tomato paste
  • 1 cup beef broth ((reduced sodium is preferred))
  • 2 bay leaves

Directions

  1. 1

    Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.

  2. 2

    Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces. Season beef with 1/2 tsp each salt and pepper.

  3. 3

    In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute".

  4. 4

    Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.