Instant Pot Chipotle-Style Barbacoa
Ingredients
- 1 pound chuck roast, cut into 1'' cubes
- 2 teaspoons diamond kosher salt (if using any other salt, use half the amount)
- 1/2 white onion, diced
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon unsweetened cocoa powder
- 2 tablespoons adobo sauce from a can of chipotles in adobo sauce (+ 1 pepper) , add 2-3 peppers if you like it spicier
- 1/2 cup tomato sauce
- 1/3 cup water
- 1 tablespoon light brown sugar or coconut sugar
Instructions
- Add in all ingredients except chuck roast in instant pot. Stir to combine.
- Add in chuck roast and stir to coat it in the sauce.
- Cover instant pot and set for high pressure for 38 minutes. After 38 minutes, wait 5 additional minutes and then do a quick release.
- Let meat cool slightly before shredding and serving. I reserve some of the sauce if needed, but normally do not use all of it.
- For leftovers: Store in an airtight container in the fridge for up to a week.
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