- 4-5 cloves garlic, minced
- 1/2 large onion (or one whole small)
- juice of 1 lime
- 1 T cumin
- 1 1/2 T oregano
- 1/2 t ground cloves
- 2-4 T chipotles in adobo sauce, to taste (I've found they differ in spice from can to can. Add a bit, taste, and just add more as needed.)
- 3 bay leaves
- 1 cup beef broth
- 1 3 lb chuck roast
- salt and pepper, to taste
- olive oil
- Put first 7 ingredients in food processor and pulse until smooth (ish).
- Cut chuck roast into 3 inch cubes, salt and pepper to taste.
- Turn on the saute setting on high on the Instant Pot. Add a swirl of olive oil and brown meat in batches as necessary, setting aside as you finish.
- Deglaze the pan with the beef broth making sure to scrape all the stuck bits from the bottom of the pan.
- Return the beef to the pot, add the mixture from the food processor and the bay leaves.
- Seal the Instant Pot accordingly and set on manual high pressure for 60 minutes. I typically allow it to release naturally for 10 minutes or so. Meat should shred easily with two forks when cooked through.
- Serve with cilantro-lime rice (recipe to come soon, I promise!) and desired toppings. We like fajita peppers and onions, pico, corn, black or pinto beans, cheese, and fresh cilantro. Hubby also loves sour cream and guac.