Instant Pot Barbacoa Beef

Ingredients

• ¾ cup beef stock, Mexican beer, or water
• 1 medium white onion (chopped)
• 5 cloves of garlic
• 1 4oz can diced green chiles
• 4 chipotle peppers in adobo sauce
• ¼ cup fresh lime juice
• 2 tbsp apple cider vinegar
• 2 tbsp ground cumin
• 1 tbsp oregano
• 2 tsp salt
• 1 tsp freshly ground black pepper
• ¼ tsp ground cloves
• 2 tsp olive oil
• 2 lb boneless beef chuck roast, fat trimmed, and cut into 2-inch chunks
• 2 bay leaves

Instructions

1. Add the first 13 ingredients (through cloves) to a blender and process on high speed until smooth. Set aside.
2. Add the olive oil and beef to the instant pot and sear on all sides using the Saute button. Press Cancel to turn off the heat.
3. Add the blender puree and the bay leaves to the beef and stir to coat. Close lid and set vent to Sealing.
4. Cook for 60 minutes on high pressure. Carefully turn the vent to quick release the steam until valve has dropped.
5. Remove the lid, discard the bay leaves and shred the meat. Allow meat to sit in the juices for 15 more minutes to soak up the flavor before serving.

Serve with Corn tortillas, tomatoes, red onions, avocado, cotija cheese, lime juice, cilantro, etc.