Instant Pot Wagyu Barbacoa Beef
2/3 cup beer
4 cloves garlic (roughly chopped)
2-3 chipotles in adobo sauce (or more, to taste and heat)
1 white onion, peeled and roughly chopped
1 (4-ounce) can chopped green chiles
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon dried Oregano
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon olive oil
3 pound Chili Pepper Ranch wagyu beef chuck roast,
cut into 2-inch chunks
3 bay leaves
1.Combine beer, garlic, chipotles, onion, green chiles,
lime juice, vinegar, cumin, oregano, salt, pepper and cloves in
a blender or food processor. Purée for 30 seconds, or until
completely smooth. Set aside.
2. Press the “Sauté” setting on the Instant Pot. Add oil. Then once heated, add the roast and sear — turning every
45-60 seconds or so — until the roast is browned on all sides. Press “Cancel” to turn off the heat.
3.Add the bay leaves and pureed sauce, and briefly toss everything
until the roast is evenly coated in the sauce. Close lid securely and set vent to “Sealing”.
4.Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 60 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.
5.Remove the lid, and discard the bay leaves.
6.Using two forks, shred the beef into bite-sized pieces.
7.Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.