Copycat Chipotle Barbacoa
This Copycat Chipotle Barbacoa recipe is so insanely flavorful. And, thanks to the help of the Instant Pot, so simple to whip up.
Equipment
- 1 Blender
Ingredients
- 3 chipotle peppers in adobo sauce
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1 cup beef broth
- 3 cloves garlic
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp paprika
- 1 tbsp honey
- 3-4 lbs beef chuck roast cut into 3" pieces
- 1 tbsp olive oil
Instructions
- In a high-speed blender combine the chipotle peppers, lime juice, apple cider vinegar, beef broth, garlic, salt, pepper, onion powder, cumin, oregano, paprika, and honey. Blend until smooth and set aside.
- Set the Instant Pot onto sauté mode. While it heats, season the pieces of chuck roast with a pinch of salt and pepper.
- Add the oil to the heated instant pot. Working in batches, brown the chuck roast for about 4 minutes per side until browned. You should be able to brown about 3-4 pieces at a time.
- Once all of the meat is browned, add it back to the Instant Pot along with the marinade made in the blender. Stir.
- Place the lid on the IP and cook on high pressure for 1 hour 20 minutes, then allow natural/slow release for 20 minutes.
- Remove the lid and shred the meat with 2 forks then toss with the sauce. Serve as desired and enjoy!
Nutrition
Calories: 230kcal | Carbohydrates: 3g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 555mg | Potassium: 415mg | Fiber: 1g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg