Barbacoa Beef

This Barbacoa is rich, smoky, and tender with layers of chile flavor. Using the Instant Pot® RIO™ Mini, dried guajillo and ancho chiles are rehydrated and blended into a velvety sauce with added spices then pressure cooked with beef until it falls apart perfectly. Serve it in tacos, burritos, or bowls for a deeply flavorful dinner in a fraction of the traditional cooking time.

INSTRUCTIONS

1. Preheat the inner pot for 2 minutes on Sauté, More/High. Add the onion, garlic, and tomatoes. Cook until lightly charred, about 3-4 minutes. Transfer to a blender. 
2. In a dry skillet, toast the guajillo and ancho chiles until fragrant, about 30 seconds per side. Place in the blender with the onion, garlic, and tomatoes. Cover with hot water and soak for 10-15 minutes until softened. 
3. Blend the softened chiles, aromatics, and soaking liquid until smooth. 
4. Set the Instant Pot® to Sauté, More/High. Season the beef chunks with salt and pepper. Add the beef and sear until browned on all sides, about 2-3 minutes per side. 
5. Strain the blended sauce through a fine-mesh strainer into the pot. Rinse the blender with about 4 cups of water and add to the pot. Stir in the bay leaves, chicken bouillon, ground clove, cumin, vinegar, and dark beer. 
6. Secure the lid. Pressure Cook on High for 80 minutes. 
7. When the time is up, let the pressure release naturally. 
8. Remove the beef, shred with two forks, and return to the sauce. Adjust salt to taste and serve.