Instapot Beef Barbacoa

Easy InstaPot Beef Barbacoa

paleo, HFLC, grain free, gluten free

SERVES: 8-10

PREP TIME: 1 hour (to prepare the chilies15 mins COOK TIME: 45 mins REST TIME: 15 mins

Ingredients:

2 Tbsp. ghee
2 teaspoons ground cumin
2 teaspoons sea salt
1 tsp. freshly ground pepper
1/4 tsp. red pepper flakes (OPTIONAL, for added heat)
1 (3-4 pound) grass fed/finished Boneless Beef Chuck Roast, trimmed of excess fat. Cut into 3-4 inch chunks
6 large dried chipotle peppers, stem & seeds removed
3 medjool dates, pitted
4 garlic cloves, peeled
1 large yellow onion, chopped
¼ cup fresh lime juice
¼ cup tomato paste
4 garlic cloves, peeled
2 tablespoons apple cider vinegar
1 teaspoon ground dried oregano
3 bay leaves
1 teaspoon whole cloves
for serving: large lettuce leaves or Siete’ brand grain free tortillas, kale guacamole, chopped fresh cilantro, pickled red onion, sliced radishes

Directions:

In cast-iron skillet on medium high heat post dried peppers during frequently for1 to 2 minutes.
Cover and Soak dried peppers and dates in boiled water (just enough to cover). Cover and allow to sit while preparing meat, at least 30 minutes.
Meanwhile, In a medium bowl combine the beef pieces cumin, salt, pepper and red pepper flakes and press spices into the meat.
Prepare Barbacoa Sauce-
Remove dates and peppers from water, reserve water for sauce.
Remove stems and seeds from peppers
In Vitamix or other high speed blender, combine soaked peppers and dates (including soaking water), lime juice, tomato, apple cider vinegar, tomato paste. Add chilies and dates and blend to puree.
Turn Instapot on Saute’ mode and melt the ghee.
Saute’ meat 3-4 minutes on each side, or until browned.
Add onions and garlic and cook an additional 5 minutes.
Pour barbacoa mixture over beef. Stir in remaining oregano, clove and bay leaves. Approx. 5 minutes
Place lid securely onto IP.
Cook on high pressure for 45 minutes
Allow to sit for 10-15 minutes until pressure is released.
Using two forks separate meat until flaky.
Serve and enjoy!