Instant Pot Chipotle Barbacoa (Edit recipe)

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I love a meal I can prep in advance and set it and forget it. Whether its because or work, school or carpooling kids around. This is a go to easy meal that is impressive and so flavorful. Turn it into burritos, tacos, a salad or burrito bowls!

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

15

Serves: 6

Ingredients

2 lb Beef Chuck Roast - US Wellness Meats, cut in chucks and season with salt and pepper
1 whole Onion, chopped
3 whole Organic Bay Leaves - Primal Palate

Sauce

0.5 cup Chicken Broth, Low Sodium, you can use water
2 Tbsp Apple Cider Vinegar
5 cloves Garlic
1.5 Tbsp Organic Oregano - Primal Palate
2.5 Tbsp Organic Cumin - Primal Palate
1 - 3 whole Chipotle Peppers in Adobo Sauce, the more you add the spicier it will be 1 is mild
1 Tbsp Chipotle Peppers in Adobo Sauce, sauce
1 whole Lime, juiced
0.5 cup Tomato Sauce
1 tsp Himalayan Pink Salt
1 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. take your chuck roast and cube into thirds. Remove any excess fat and season with salt and pepper.
2. Sear the meat in the instant pot with a teaspoon of oil. Brown on both sides.
3. While your meat sears in your blender add all the sauce ingredients and blend.
4. Once the meat is sears add your onion to the instant pot, bay leaves and your sauce mixture.
5. Pressure cook on high for 45 minutes.

Notes

I like to serve this as a chipotle style burrito bowl but its delicious as tacos or tostadas as well!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	179
Fat:	8 g
Carbohydrates:	7 g
Protein:	19 g
Cholesterol:	53 g
Sodium:	574 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.