Ingredients

The following ingredients have 4 Servings
  • ¾ cup beef broth (low sodium)
  • 2 chipotles in adobo sauce (plus 1 tablespoon sauce)
  • 4 ounces chopped green chiles
  • 1 small onion (chopped)
  • 4 cloves of garlic
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano (Mexican oregano if you have it)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon cloves
  • 3 pounds chuck roast
  • salt and pepper (for seasoning meat)
  • ½ tablespoon oil
  • ½ cup beer (or additional beef broth)
  • 2 bay leaves
  • 1 lime

Instruction

  • In a blender or food processor, blend beef broth with chipotle chiles, green chiles, garlic, onion, apple cider vinegar, cumin, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and cloves until well combined and the onion is broken down.
  • Cut the beef into 3-4 inch cubes and season with salt and pepper.
  • Turn the Instant Pot saute and pour in the oil and let heat for 2-3 minutes.
  • Add the seasoned beef and sear for 2-3 minutes per side until browned. Once the meat is browned, turn the Instant Pot OFF and remove the beef to a plate.
  • Pour in the beer, or stock, and scrape up any browned bits on the bottom of the inner pot.
  • Add the meat back into the inner pot and pour the blended sauce over the meat. Add in 2 bay leaves.
  • Place the lid on the inner pot and be sure the vent knob is sealed. Cook on HIGH pressure for 60 minutes. Hit Manual/Pressure Cook and use +/- buttons to adjust until it reads 60.
  • Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.
  • Open the instant pot and remove the bay leaves. Shred the beef using 2 forks right in the inner pot, or remove and shred in a large bowl if that is easier for you. Stir the shredded meat with the cooking liquid and the juice of fresh lime.
  • Serve as desired.