Ingredients

The following ingredients have 4 Servings
  • 6 lbs Boneless Chuck Roast
  • 2 Tbsp Canola Oil
  • 6 oz Chipotle Peppers in Adobo Sauce
  • 1 White Onion
  • 10 Garlic Cloves
  • 1 Cup Beef Broth
  • 2/3 Cup Apple Cider Vinegar
  • 1/2 Cup Fresh Lime Juice
  • 2 Tbsp Ground Cumin
  • 2 Tbsp Dried Oregano
  • 1 Tbsp Chili Powder
  • 1 Tbsp Sea Salt
  • 1/2 Tsp Ground Cloves

Instruction

  • In a large blender, add chipotle peppers with adobo sauce, chopped white onion, garlic, apple cider vinegar, lime juice, cumin, oregano, chili powder, salt and cloves. Blend until smooth. Set aside.
  • In your Instant Pot, heat oil using the saute function. Add meat in small batches and cook until browned.
  • When all the meat is browned, add the sauce from the blender. Add the beef broth.
  • Cook on high pressure for 50 minutes. Release pressure using the quick pressure release method.
  • Remove meat from Instant Pot and shred.