INSTANT POT BARBACOA BEEF

Instant Pot Barbacoa Beef image

Provided by Jennifer H @Kinepeli

Categories Beef

Number Of Ingredients 16

6 clove(s) garlic
1 small yellow onion
1 - lime
1 - chipotle in adobo (or to taste)
1 tablespoon(s) ground cumin
1 tablespoon(s) oregano, dried
1/2 teaspoon(s) ground cloves
1 cup(s) water or beef broth
3 tablespoon(s) apple cider vinegar
1 - tomato, diced
1/2 teaspoon(s) liquid smoke
1 tablespoon(s) Penzey's adobo seasoning
1/2 cup(s) cilantro, roughly chopped
3 pound(s) beef roast or tri-tip, cut into large chunks
1 teaspoon(s) Penzey's adobo seasoning
1 teaspoon(s) salt

Steps:

Roughly chop garlic, onion, tomato, and cilantro. Juice the lime. Combine all ingredients through the cilantro in a blender and blend until liquefied.
Select the saute button on the Instant Pot and heat up the bowl. When hot, add some olive oil. Sprinkle the beef with salt and pepper and sear each side of the beef, working in batches. Turn off the saute.
When all the beef is seared, add back the first batch of beef and the contents of the blender.
Close and secure the Instant Pot lid. Select beef/stew, high, and program in a 65 minute cook time.
When the cook time is complete, let the Instant Pot sit for 30 minutes. Then quick release. I like to cover the release valve with a dishcloth.
Remove the beef chunks to a bowl and shred.
Pour about 1 1/2 - 2 cups of the cooking liquid over the top of the shredded beef. Sprinkle 1 teaspoon of Penzey's adobo seasoning and 1 teaspoon of salt over the beef and mix in.