Barbacoa Beef

Ingredients:

1 T avocado oil

2 ½ lb. chuck roast (cut into chunks)

½ onion (chopped)

4 cloves garlic

4 oz can green chilies

1 jalapeno (diced)

1 tomato (diced)

1 lime (juiced)

2 T cider vinegar

3 bay leaves

1 T cumin

1 T ancho chili

1 tsp coriander

1 T oregano

¼ tsp cloves

1 tsp pepper

2 tsp salt

Directions:

Combine garlic, tomatoes, onion, chilies, jalapeno, vinegar in a blender.  Blend until smooth.  Press the sauté button on the InstaPot.  Once the display reads Hot add oil.  Brown the meat on all sides.  You may have to do this in batches, depending on the size of your InstaPot. Add the tomato blend. You can add additional liquid if needed. Stir.  Place lid on pot and cancel the sauté setting.  Set the Instapot to pressure cook for 60 minutes at high pressure. Once the cycle is complete release the pressure, remove lid, and the bay leaves.  Use two forks to pull the meat apart. Enjoy!

*This recipe was developed using a 3qt. Instapot.*