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:
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2 Tbsp. ghee
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2 teaspoons ground cumin
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2 teaspoons sea salt
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1 tsp. freshly ground pepper
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1/4 tsp. red pepper flakes (OPTIONAL, for added heat)
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1 (3-4 pound) grass fed/finished Boneless Beef Chuck Roast, trimmed of excess fat. Cut into 3-4 inch chunks
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6 large dried chipotle peppers, stem & seeds removed
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3 medjool dates, pitted
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4 garlic cloves, peeled
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1 large yellow onion, chopped
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¼ cup fresh lime juice
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¼ cup tomato paste
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4 garlic cloves, peeled
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2 tablespoons apple cider vinegar
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1 teaspoon ground dried oregano
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3 bay leaves
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1 teaspoon whole cloves
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for serving: large lettuce leaves or Siete’ brand grain free tortillas, kale guacamole, chopped fresh cilantro, pickled red onion, sliced radishes
Directions:
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In cast-iron skillet on medium high heat post dried peppers during frequently for1 to 2 minutes.
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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.
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Meanwhile, In a medium bowl combine the beef pieces cumin, salt, pepper and red pepper flakes and press spices into the meat.
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Prepare Barbacoa Sauce-
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Remove dates and peppers from water, reserve water for sauce.
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Remove stems and seeds from peppers
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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.
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Turn Instapot on Saute’ mode and melt the ghee.
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Saute’ meat 3-4 minutes on each side, or until browned.
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Add onions and garlic and cook an additional 5 minutes.
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Pour barbacoa mixture over beef. Stir in remaining oregano, clove and bay leaves. Approx. 5 minutes
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Place lid securely onto IP.
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Cook on high pressure for 45 minutes
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Allow to sit for 10-15 minutes until pressure is released.
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Using two forks separate meat until flaky.
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Serve and enjoy!