This is a
great recipe, but just note that it does take 1 hour and 20 min to cook, with
65 minutes for cooking time, and time for the instant pot to reach pressure.
Here’s what I
did:
1) Seasoned 3 lb beef with salt, pepper,
and garlic salt
2) Heat olive oil and sautéed the beef
each side for 5 min
3) Put everything else into instant pot
4) Cook for 65 min
5) Served with tortilla, avocado, sour
cream, shredded cheese and cilantro
Barbacoa Beef (Pressure Cooker or Instant Pot) (~from skinnytaste.com)
Total Time:1
hour 20 minutes
Ingredients:
·
5 cloves garlic
·
1/2 medium onion (used whole onion)
·
1 lime, juice
·
2-4 tbsp chiptoles in adobo sauce (used
4 tablespoons)
·
1 tbsp ground cumin
·
1 tbsp ground oregano
·
1/2 tsp ground cloves
·
1 cup water
·
3 lbs beef eye of round or bottom round roast, all fat
trimmed (left fat on)
·
2 1/2 teaspoons kosher salt
·
black pepper
·
1 tsp oil
·
3 bay leaves
Directions:
- Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.
- Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (in my Instant Pot I cooked it 65 minutes). (If you’re making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn’t dry out.)
- Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.
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