Ingredients
Scale
- ⅔ cup beer or water
- 4 cloves garlic
- 2 chipotles in adobo (add more for extra heat)
- 1 small white onion, roughly chopped
- 1 (4-ounce) can chopped green chiles
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano (or regular oregano)
- 2 teaspoons salt
- 1 teaspoon black pepper
- ¼ teaspoon ground cloves
- 1 tablespoon olive oil
- 3 pounds beef chuck roast, trimmed and cut into 2-inch chunks
- 3 bay leaves
Instructions
- Blend the Sauce: In a blender, combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper, and cloves. Purée until smooth and set aside.
- Sear the Beef: Press “Sauté” on the Instant Pot and heat olive oil. Add beef chunks in batches, searing each side until browned. Cancel the sauté mode once all beef is seared.
- Add Sauce and Bay Leaves: Pour the blended sauce over the beef. Toss briefly to coat each piece, then add bay leaves.
- Pressure Cook: Secure the lid and set the vent to “Sealing.” Cook on high pressure for 60 minutes. Once done, carefully perform a quick release of steam.
- Shred the Beef: Remove bay leaves. Using two forks, shred the beef directly in the pot. Stir well so the shredded beef soaks in all the juices.
- Serve Hot: Use the barbacoa beef for tacos, burritos, or bowls. Add your favorite toppings like cilantro, onions, or avocado.
- Prep Time: 20 minutes
- Cook Time: 1 hour