Barbacoa Beef Taco Salad
Chuck roast pressure cooked in chipotle, lime and spices for a barbacoa beef taco salad.
What you'll need
- 4 pound chuck roast
- 4 tablespoon vegetable oil
- 1.5 cup yellow onion, diced (about 1.5 yellow onions)
- 6 cloves garlic, minced
- 2 tablespoon ground cumin
- 2 tablespoon dried oregano
- 1 cup beef broth
- 6 chipotle chiles in adobo sauce, minced (remove seeds for less heat)
- 0.5 cup fresh lime juice
- 0.25 cup apple cider vinegar
- 2 teaspoons salt
- 0.5 teaspoon ground cloves
- 4 bay leaves
How to make it
Cut the roast into large chunks, removing any large pieces of fat.
Press saute on the Instant Pot and add the vegetable oil. Roast the chunks in batches so that you brown completely on both sides. When browned remove each batch from the instapot and set aside.
With the Instant Pot still on saute, add the onion and cook until it starts to become translucent, about 3 minutes. Add the garlic, cumin and oregano and cook an additional minute. Pour in the broth, chipotle chiles, lime juice, cider vinegar, salt, pepper, cloves and bay leaves. Stir to combine, then add the roast back into the Instant Pot.
Place the lid on the Instant Pot and lock. Select high pressure and 60 minutes.