Ingredients
Scale
- 3 pounds beef brisket or chuck roast – trimmed of extra fat and cut into 2-inch chunks
- 1 cup beef broth
- 2 medium chipotle chiles in adobo sauce add more if preferred
- 4 cloves garlic minced
- 1 tablespoon onion powder
- 1 tablespoon apple cider vinegar
- 1 lime juiced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 whole bay leaf
Instructions
- Add all ingredients to a blender, except the beef and bay leaves, then puree until smooth.
- Add the beef chunks to the Instant Pot. For extra flavor, consider sautéing them for a few minutes.
- Pour the pureed mixture over the beef and add the bay leaves.
- Lock the lid and point the valve to a sealed position.
- Cook for about 40 minutes at high pressure, then release the pressure naturally for 15 minutes. The beef should be very tender and fall apart when shredded with a fork. If necessary, cook for an additional 10-15 minutes.
- When done, carefully open the Instant Pot, remove the bay leaves, and discard them.
- Shred the meat using two forks into the cooking juices. Let the beef absorb some of the juices for about 30 more minutes before serving.
- Use a slotted spoon or tongs to serve.
Notes
For extra heat, add more chipotle chiles to the puree.
The shredded beef is great in tacos, burritos, or on its own with sides.
Make sure to let the beef absorb the juices before serving for maximum flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 125mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.