Instant Pot Chipotle Barbacoa Bowls

Ingredients

• 1 lb beef chuck roast
• 2 tbsp chipotle in adobo sauce
• 1 tbsp adobo sauce (from the can)
• 3 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 1/2 medium red onion
• 1 tbsp lime juice
• 1 tsp honey
• 1 cup long-grain white rice (uncooked)
• 2 cups water (for rice)
• 2 tbsp cilantro (chopped)(optional)
• 2 wedges lime wedges(optional)

Instructions

1. 1

   Prep (15 minutes): Slice the red onion thinly. In a bowl, mix vinegar, lime juice, honey, and a pinch of salt; add onion and set aside to pickle while the beef cooks. Mince garlic.

2. 2

   Season and pressure cook (60 minutes total cook time): Pat beef dry and season all over with salt, pepper, cumin, oregano, and smoked paprika. In the Instant Pot, add beef broth, chipotle in adobo (including adobo sauce), and garlic. Add beef, secure lid, and pressure cook on High for 60 minutes.

3. 3

   Quick release and shred: Do a quick release (or natural release for 10 minutes, then quick release if needed). Remove beef, shred with two forks, and return shredded beef to the pot. Simmer using Saute for 5 minutes to thicken the sauce.

4. 4

   Cook rice and assemble: While the beef simmers, cook rice according to package directions using 1 cup rice and 2 cups water (about 15 minutes). Divide rice into bowls, top with chipotle barbacoa, spoon over extra sauce, and finish with pickled onions and optional cilantro/lime.