Ingredients: |
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 Cup Apple Cider Vinegar
5 Cloves Garlic - Roughly Chopped
3 Teaspoons Ground Cumin
2 Teaspoons Oregano
1/4 Teaspoon Ground Allspice
1 Teaspoon Salt
1 Teaspoon Black Pepper
1/2 Cup Beef Broth
BARBACOA
4 Pounds Beef Chuck Roast
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 Tablespoon Vegetable Oil
1 Yellow Onion, Diced
4 Ounce Can Diced Green Chiles, Drained
3 Tablespoon Tomato Paste
1 Cup Beef Broth
2 Bay Leaves
1 Lime, Sliced in Half
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Directions: |
Directions:MAKE CHIPOTLE SAUCE
Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.
MAKE BEEF BARBACOA
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.
Add vegetable oil to Instant Pot and select "Saute". When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste, green chiles and bay leaves.
Press "Cancel - or Keep Warm/Cancel". Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 60 minutes.
When finished cooking, carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
Toss shredded beef with as much of the cooking liquid as you'd like.
TO THICKEN SAUCE
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".
Cook for several minutes, stirring often, until thickened to your tastes.
Toss shredded beef with as much of the thickened sauce as you'd like.
TO CRISP THE EDGES
Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.
Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking. |
This recipe for Instant Pot Beef Barbacoa is from