Instant Pot Barbacoa Beef
Ingredients:
1 tbsp olive oil
2–3 lb beef stew meat (you can also use a beef roast*)
3 cloves garlic
1/2 small white onion, diced
2 tablespoons apple cider vinegar
1/2 cup beef broth
1 tbsp ground cumin
2 tsp chipotle powder
1 tbsp dried Mexican oregano (or regular oregano)
3/4 tsp salt
1/2 teaspoon freshly cracked black pepper
1/8 tsp ground cloves
2 bay leaves
Directions:
Thaw stew meat and pat dry with paper towels. If using a roast, chop it into cubes.
Turn Instant Pot to “Sauté” mode on high or “more.” Heat oil in the bottom of the pot. Add stew meat and brown for 10 minutes.
Add remaining ingredients. Lock lid on Instant Pot, sealing the vent. Turn to “Pressure Cook” mode on “High Pressure” setting. Set timer for 30 minutes.
Once timer goes off, let pressure release naturally before removing the lid.
Remove bay leaves and shred meat (I use my stand mixer with the paddle attachment to make it easy.) Add meat back to the juices and stir.
Serve with warm tortillas, on burrito bowls, in lettuce cups, etc.
