Not Really Chipotle’s Barbacoa Beef


  • 1 tsp olive oil
  • 2 lbs boneless beef chuck
  • Up to 6 medium garlic cloves
  • 2 canned chipotle chilesadobo sauce
  • 1 tbsp mild paprika
  • 3 tsp ground cumin
  • 4 2 tsp onion powder
  • 1 tsp ground black pepper
  • 2 tbsp adobo sauce from the can or a chipotle-flavored hot sauce
  • 3 tbsp apple cider vinegar
  • 4 2 tbsp lime juice
  • 2 tbsp regular or low-sodium soy sauce
  • 3/4 cup beef broth
  • Press Sauté and set for Medium, Normal or Custom 300°F. Set the time for 10 minutes.
  • As the pot heats, warm the oil in the insert set in a 5- or 6-quart Instant Pot. Add the meat and cook, stirring often, until it browns, about 6 minutes. Get good color on some of the pieces (although there will be a lot of boiling juices in the pot). Stir in the garlic and minced chipotle until aromatic, just a few seconds.
  • Stir in the paprika, cumin, onion powder, and pepper. Warm by stirring a few times, then stir in the adobo sauce, vinegar, lime juice, and soy or tamari sauce. Scrape up any browned bits on the pot’s bottom and turn off the heat. Stir in the broth until uniform. Lock the lid on the pot.
  • Pressure Cook: Set the Instant Pot for Pressure Cook or Manual and set the level to High. The valve must be closed. Set the time for 35 minutes with the Keep Warm Setting off.
    Slow Cook: Set the Instant Pot for Slow Cook. Set the level to High. The valve must be open. Set the time for 4 hours.
  • When the pot has finished cooking under pressure, turn it off and let the pressure return to normal naturally, about 35 minutes. Whichever cooking method you’ve used, unlatch the lid and open the cooker.
  • Use two forks to shred the beef right in the pot. Stir it into the sauce and set the pot aside for 2 to 3 minutes so that the meat continues to absorb the juices. Serve warm.
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