Instant Pot Spicy Carnitas Beef
Ingredients:
grape seed oil, as needed
3 lb top round, or chuck
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 medium yellow onion
2 medium jalapeño peppers, seeded and diced
3 clove garlic, minced
3 Tbsp chipotle powder, or to taste
1 Tbsp cumin, or more to taste, i love cumin
1 Tbsp dried oregano
1 medium cinnamon stick
2 large oranges, zested and juiced
1 1/2 c beef stock, not broth
Directions:
Cut up the roast into 2 – 3 inch (5 – 7.5cm) chunks, then slice the onion; cutting it into half-moons. Sprinkle salt and pepper, over the roast.
Add one or two tablespoons of oil into a hot skillet, over medium-high heat, add the beef in batches, and brown on the top and bottom, about 2 – 3 minutes per side. Remove the beef, and reserve.
Lower the heat to medium, add another tablespoon of oil, and throw in the onions. As they begin to soften, about 2 – 3 minutes, add the garlic, jalapeño peppers, chipotle powder, cumin, oregano, a bit of salt and pepper, then stir for about 2 minutes.
Add the cooked ingredients to the bowl of your pressure cooker, set to high, and cook for 35 minutes, let it sit for 30 minutes, then release the remaining pressure.
When finished, remove the beef, allow to cool for about 20 minutes, and shred.
Discard the cinnamon stick, then add the liquid, and onions into a blender, and blend until smooth. Give it a taste, and add additional spices, if desired.
Add the liquid to a pot, bring to a simmer, and allow it to reduce by around 1/3, about 20 – 25 minutes.
Add from 1/4 to 1/2 cup of the reduced sauce to the beef, and mix to combine. You will probably have some sauce left over. Just put it into a bowl, and serve it on the side.
