Instant Pot® Barbacoa

Name: Instant Pot® Barbacoa
Ingredients: 3 dried guajillo chile peppers; 3 dried pasilla chile peppers; 1 (4 pound) beef chuck roast, cut into 2-inch pieces; salt and ground black pepper to taste; 1 onion, quartered; 1/4 cup apple cider vinegar; 5 cloves garlic, minced; 2 tablespoons lime juice; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 tablespoon agave nectar; 1 teaspoon ground cinnamon

12 ingredients

5 steps

Ingredients

3 dried guajillo chile peppers
3 dried pasilla chile peppers
1 (4 pound) beef chuck roast, cut into 2-inch pieces
salt and ground black pepper to taste
1 onion, quartered
1/4 cup apple cider vinegar
5 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon agave nectar
1 teaspoon ground cinnamon

Directions

1

Place chile peppers in a large bowl and cover with hot water. Soak until soft, about 20 minutes. Drain.
2

Heat a large skillet over medium heat. Add chuck roast and season with salt and pepper. Cook meat until dark brown and crispy on all sides, 7 to 10 minutes.
3

While meat cooks, combine softened chile peppers, onion, vinegar, garlic, lime juice, cumin, oregano, agave nectar, and cinnamon in a blender. Process sauce until smooth.
4

Transfer browned meat and all juices to a multi-functional pressure cooker (such as Instant Pot(R)). Stir in sauce from the blender. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.