Chipotle Barbacoa

Course Main Course

Prep Time 20

Cook Time 1

2 ½ pounds beef chuck roast
3 tablespoons vegetable oil
7- ounce can chipotle peppers in adobo sauce use all the adobo paste but ONLY 2 peppers
3/4 cup beef broth
1 tablespoon finely minced garlic
1 tablespoon chili powder
1/2 tablespoon black pepper
2 teaspoons coriander
2 teaspoons oregano
2 teaspoons cumin
1 to 2 teaspoons salt to taste
1/2 teaspoon allspice
Juice of 2 limes
2 bay leaves

Set the Instant Pot to sauté mode on the highest heat.
Once hot, add the vegetable oil and chuck roast. Brown each side for about 45 seconds, then remove from the pot. Turn off sauté mode.
Add beef broth, minced garlic, all the spices, lime juice, and bay leaves to the pot. Mix well.
Return the chuck roast to the pot, secure the lid, ensure the vent is sealed, and set to high pressure for 1 hour.
After an hour, release the steam from the vent.
Remove the chuck roast from the Instant Pot and shred it using a fork. It should be tender and easy to shred.
Add some of the juice from the Instant Pot to the shredded meat (about 2/3 cup or to taste).
Mix it all together and enjoy in a rice bowl, salad, or burrito!

If you don't have an Instant Pot, refer to the slow cooker or oven directions for cooking.