Instant Pot Puerto Rican Beef Barbacoa
Ingredients
- 2.5-3.5 lb chuck roast, cut into 1.5”-2” cubes, large chunks of fat removed
- 1.5 cups beef broth
- 2 T Sofrito (Optional)
- 1 T apple cider vinegar
- 1 T brown sugar
- 8 cloves garlic, minced
- 2 T olive oil
- 1 chopped chipotle pepper in adobo
Spices:
- 3 each dried Guajillo and Ancho peppers, stems and seeds removed, ground finely
- 2 t cumin
- 1 packet of Sazon (optional)
- 2 t dried oregano
- 1/4 t cloves
- 1/2 t cinnamon
- 1 t ground black pepper
- 1 t salt
Instructions
- Set Instant Pot to sauté, high, add oil.
- Once the oil is shimmering, add the cubed roast and stir continuously until browned.
- Add the dry spices and continue stirring for a minute, until they become fragrant.
- Add the garlic and chipotle pepper, stirring occasionally for another 3 minutes.
- Add the beef broth, vinegar, and brown sugar, then stir well to mix.
- Set Instant Pot to pressure cook, high, 1:20 and seal the lid.
- Let naturally vent to release pressure, break the meat apart in another container, mixing in about 1/4 cup of the liquid.
Recipe by My Stay At Home Adventures at https://www.mystayathomeadventures.com/instant-pot-puerto-rican-beef-barbacoa/