Instant Pot Chipotle Barbacoa Copycat

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Course: Main Dish

Cuisine: American

Calories: 239kcal

Author: Courtney O'Dell

6 to 8 lbs chuck roast boneless , trimmed of excess fat and cut into 2 inch cubes
1 tablespoon avocado or other high heat oil
6 chipotles in adobo with sauce
1 onion peeled and roughly chopped
10 cloves garlic peeled and roughly chopped
1 cup beef broth
⅔ cup apple cider vinegar I use bragg's
½ cup lime juice
2 tablespoons cumin
2 tablespoons dried oregano
1 tablespoon chili powder
1 tablespoon celtic sea salt
½ teaspoon ground cloves

In a large blender, add adobo, onion, garlic, vinegar, lime juice, cumin, oreganoo, chili powder, salt, and cloves.
Blend until smooth.
Set aside.
Pick one of the following methods:
-In an instant pot, heat oil on high sautee, and brown meat in small batches.
-When meat is browned, add sauce from blender.
-Add stock, set valve to seal, and cook on high pressure for 50 minutes.
-Force release, shred, and add to burritos!
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In a slow cooker:
-Brown meat in a heavy cast iron skillet in batches.
-Add to slow cooker.
-Add sauce to meat, cook on high for 6 hours.
-When fork tender, shred and add to burritos.
In a dutch oven:
-Preheat oven to 300 degrees.
-Add meat, and sauce, to a large dutch oven. Add stock.
-Bake at 300 for 4-5 hours, until beef is pull-apart tender.
-Shred and add to burritos.