Recipe Challenge #?? - Instant Pot Beef Barbacoa

 Okay, TBH, we've lost all track of which number recipe challenge we're on, because we (shockingly) have fallen behind on posting them.  Ah well, what can you do?

Anyway, this week I got to choose a recipe, and as Jessica has been reluctant to let go of her slow cooker, I decided to choose a slow cooker recipe for her to make in her instant pot.  As the pressure was on, I chose a favorite of mine - slow-cooked beef barbacoa.  It's super easy, super delicious, and great on anything - tacos, burritos, bowls, salads, sandwiches, whatever mode you want to eat it.  It's quite easy, and I find making it in the instant pot is even better than a typical slow cooker, because at the end, you can hit the "Saute" button and reduce the juices.  Or, if you're short on time, you can pressure cook it.  And so far, we have yet to have anything but absolute rave reviews for it.  So give it a try for your next taco Tuesday!

Instant Pot Beef Barbacoa

Ingredients

• 3 lb beef chuck roast
• Salt and pepper to taste
• 1/2 tablespoon oil
• 4 chipotle peppers in adobo sauce, chopped
• 5 large cloves of garlic, minced
• 1 tablespoon ground cumin
• 3 teaspoons dried oregano
• 1/4 teaspoon ground cloves
• 1/2 cup beef broth (chicken or vegetable will also work)
• 1/4 cup apple cider vinegar
• 1/4 cup fresh lime juice
• 3 bay leaves

1. Cut the beef into 6 - 8 large chunks.  Do not trim fat.  Season all over with salt and pepper.
2. Set your instant pot to "saute" and heat the oil in the bottom of the pot.  Sear the beef in two batches to not crowd the pan, making sure it is browned on all sides.  When it is all seared, turn off the instant pot and put all the beef back in the pot.
3. In a medium bowl, whisk together the chipotles, garlic, spices, broth, vinegar, and lime juice.  Pour the marinade over the beef and add the bay leaves.
4. Cover the pot and set the "slow cook" function for 8 hours.  Alternatively, set the pressure cook function to cook for 50 minutes, then use a quick release.
5. Remove the beef from the pot and shred it with two forks.  Return it to the pot and switch the pot to "saute", allowing the marinade to cook down.
6. If you really want to go the extra step, spread the beef on a baking sheet and broil for 7 - 10 minutes to allow bits to get crispy.
7. Enjoy!