Instant Pot Beef Barbacoa Rice Bowl
A rich and deeply satisfying dish that is quick and easy to make and packs a flavor punch. The beef is tender and has layers of flavor. Serve beef over Cilantro Rice (see recipe) or in corn/flour tortillas and top with a squeeze of lime, some shredded cheese, and some Salsa Verde (see recipe)! Serves 6.
¼ cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, finely chopped
1 chipotle chile in adobo, finely chopped
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ teaspoon ground cloves
2 tablespoons safflower oil
2 ½ pounds boneless beef chuck roast, large chunks trimmed of most fat
2 tablespoons all purpose flour
½ cup organic chicken stock
2 bay leaves
Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper and cloves in small bowl. Set aside.
Toss beef chunks in bowl with flour so they are lightly dusted.
Press Sauté on Instant pot and add oil. Allow to preheat for 2-3 minutes.
Add beef and cook with lid off, turning every 2 minutes until beef is browned on most sides, about 8 minutes.
Add vinegar sauce, broth (be careful of steam) and bay leaves. Stir to combine and scrap up some of the bits stuck to bottom of pot to incorporate.
Close and lock lid. Set valve to Sealing. Set to Stew setting for 30 minutes or manually adjust to high pressure for 30 minutes.
Allow Instant Pot to naturally release pressure, about 20 minutes, then turn off and remove lid.
Discard bay leaves.
Using tongs or slotted spoon, remove beef from pot to bowl. Using 2 forks, shred meat- it should fall apart easily.
Serve beef hot in tortillas, or over cilantro rice with salsa and cheese.
If storing Barbacoa for leftovers, store in airtight container with a ladle of braising liquid from pot for up to 4 days. Reheat in oven at 350 until warm. Stir then serve with liquids mostly drained.