Dinner for 4

Pressure Cooker Barbacoa

Name: Pressure Cooker Barbacoa
Total time: 100 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 2 lb chuck roast steak; 250 ml unsalted chicken stock or high quality unsalted beef stock; 6 cloves garlic; 1 onion; 1 1/2 tsp cumin seed; 2 tbsp apple cider vinegar; 2 tsp dried oregano; 2 1/2 chipotles + 2 tablespoons adobo sauces; 2 bay leaves; 1 tbsp regular soy sauce; 1 tbsp fish sauce (optional); kosher salt; ground black pepper; 10 corn tortillas; salsa; 1 lime

Chuck roast cooks with garlic, chipotles, and spices under pressure, then becomes tender filling for corn tortillas.

$5.04per serving $$$

100 minstart to table

4servings

Latin American Dairy-free High-protein Family Dinners Instant Pot

Ingredients

2 lb chuck roast steak
250 ml unsalted chicken stock or high quality unsalted beef stock
6 cloves garlic
1 onion
1 1/2 tsp cumin seed
2 tbsp apple cider vinegar
2 tsp dried oregano
2 1/2 chipotles + 2 tablespoons adobo sauces
2 bay leaves
1 tbsp regular soy sauce
1 tbsp fish sauce (optional)
kosher salt
ground black pepper
10 corn tortillas
salsa
1 lime

Steps

Cut the chuck roast into large chunks and season it with salt and pepper.
Heat the vegetable oil in a pressure cooker and brown the beef on all sides.
Add the stock, garlic, onion, cumin, vinegar, oregano, chipotles, adobo sauce, bay leaves, soy sauce, and fish sauce.
Cook at high pressure for 60 minutes, then release the pressure naturally for 15 minutes.
Shred the beef and return it to the sauce, making sure it reaches at least 145 F.
Warm the tortillas and fill them with the barbacoa, then serve with salsa and lime.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.