Instant Pot Barbacoa
What You’ll Need:
2 tablespoons bacon fat or ghee
2 lbs grass fed beef chuck roast
6-8 cloves of garlic, minced
2 bay leaves
1/4 cup apple cider vinegar
1 cup bone broth
1 yellow onion, diced
1 tablespoon cumin
2 chipotle peppers in adobo sauce, chopped
1 tablespoon of the adobo sauce (from the can of chipotle peppers)
1-16oz can of tomato sauce
8 ounce can diced green chiles
1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon cayenne
salt and pepper, to taste
What I Did:
Cut your beef in to 2 inch chunks.
Add cooking fat to instant pot. Turn instant pot to sautee function.
Add onions and beef to pot and sautee for about 5 minutes, until onions start to break down, and beef begins to brown.
Add garlic and sautee for another 2 minutes.
Hit cancel on Instant Pot. Add the rest of the ingredients to the pot.
Secure the lid, ensure the pressure valve is closed, then press “manual.” Hit the up arrow until it hits 90 minutes. Once time is up, quick release to let the pressure out then remove lid and press cancel.
Shred the beef with two forks.
Just before serving, pour beef and remaining liquid (in rounds) in to a cast iron skillet. Let the liquid cook down and the beef begin to get crispy edges!
Serve in tacos, over salad, with rice and beans or just eat it plain straight outta the pot (been there).