Ingredients

The following ingredients have 6 Servings
  • 3 pounds beef brisket (or chuck roast - trimmed of extra fat and cut into 2-inch chunks)
  • 1 cup beef broth
  • 2 medium Chipotle chiles in adobo sauce (add more if preferred)
  • 4 cloves garlic minced
  • 1 tablespoon onion powder
  • 1 tablespoon apple cider vinegar
  • 1 lime (juiced)
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 whole bay leaf

Instruction

  • Add all the ingredients, except beef and bay, leaves to a blender and puree until the mixture is smooth.
  • Add the beef chunks to the Instant Pot, If you have time, for extra flavor, you can saute them for a few minutes.
  • Pour the pureed mixture on top of the beef and add the bay leaves.
  • Lock the lid and point the valve to a sealed position.
  • Cook for about 40 minutes on HIGH PRESSURE, followed by a 15 minutes Natural Pressure Release. The beef should be very tender and fall apart when shredded with a fork. If needed cook for 10-15 minutes more.
  • When done, carefully open the Instant Pot remove the bay leaves, and discard them.
  • Shred the meat using two forks into the cooking juices. Let the beef absorb some of the juices for about 30 more minutes before serving.
  • Use a slotted spoon or tongs to serve.