Keyword: instant pot recipe, Mexican shredded beef
Author: Sue Ringsdorf
2 1/2poundsbeef chuck roast- cut into two inch chunks
kosher salt and freshly ground black pepper- to taste
1/2largejalapeno- diced (with or without seeds)
1/2cupchipotle peppers in adobe- approx 4 peppers plus sauce
1largeorange- freshly squeezed
1largelime- freshly squeezed
1 1/2 - 2cupsbeef broth- or a beer
rice, corn, tomatoes, red onion, avocado, and skinny chipotle ranch dressing- if using to make bowls
Prepare the beef, by cutting it into two-inch cubes. Season liberally with salt and pepper, and add the onion powder and cumin.
Set the Instant Pot to saute. Drizzle some olive oil in the pot, and add half of the beef. Saute on all sides by turning the beef often, until all sides are browned. Repeat with the remaining half of the beef.
Remove the beef, and then add the chopped onion and jalapeno, along with additional olive oil, if needed. Saute until softened. Turn saute function off.
Place the beef back in the instant pot, along with the chopped chipotle peppers, the juice from one lime and one orange, and the beef broth (enough to almost cover the meat). Set the instant pot to pressure cook, and change the time to 55 minutes. Do a 10 minute natural release, and then open the vent. Remove lid when able.
Remove the beef, and use a slotted spoon to remove the pepper and onion bits. Shred the beef with two forks, and drizzle some of the liquid (from the instant pot) overtop.