Ultimate Instant Pot Beef Barbacoa

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 1 hour 20 minutes

Ingrédients

CHIPOTLE SAUCE

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 stock

BARBACOA

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 stock

2 bay leaves

Instructions

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 stock 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.

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.

Nutrition

• Calories: 476 kcal
• Lipides Totaux: 30 g
• Lipides Saturés: 14 g
• Cholestérol: 156 mg
• Sodium: 1132 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 2 g
• Protéines: 45 g