Barbacoa bowls are such an easy weekend meal to make and use during the week! I love recipes that I can use to batch cook because it helps me be more successful during the week when our schedules are super busy!
This recipe is also a great one to make and freeze!
Barbacoa
Equipment
- 1 Instant Pot
Ingredients
- 2-3 lb chuck roast
- 2 chipotles in adobo, chopped
- 1 small onion, chopped
- 2 limes
- 1 cup beef broth
- 4 cloves garlic
- 1 tbsp cumin
- 1 tbsp oregano
- 1 dash ground gloves
- 1 tbsp avocado oil
Instructions
- Trim the fat off the chuck steak.
- Press saute button on instant pot and wait until it says hot. Then add in oil.
- Sear all sides of the steak. Then remove from instant pot.
- Add in onions and saute, making sure to scrape all the bits off the bottom.
- Season steak with cumin, oregano, salt, pepper, and cloves.
- Put the steak back in the instant pot. Add remaining ingredients.
- High Pressure for 60 minutes. Then do a quick release.
- Remove beef and discard any excess fat or bones.Then shred the beef.
- Add some liquid back to the shredded beef.
Notes
1 Serving = 9g fat, 3g carbs, 42g protein
