Ingredients
Scale
- 3 lbs beef chuck roast, cut into large cubes
- 1 T olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 T tomato paste
- 1 T cumin
- 1 t chipotle powder
- 2 t oregano, dried or fresh
- 2 t salt
- ½ t ground cloves
- ¼ cup apple cider vinegar
- ¼ cup fresh squeezed lime juice
- ¼ cup fresh squeezed orange juice
- 2 cups chicken stock
- 1 bay leaf
- 8 grain-free tortillas (or lettuce cups for Whole30)
- 1 small white onion, diced (for garnish)
- 1 bunch cilantro, (for garish)
- avocados, sliced (for garnish)
Instructions
- Turn the Instant Pot setting to saute. Season the beef with salt and pepper and add the beef chuck roast and brown the cubes on all sides
- Remove the beef and set aside. Add the olive oil and onion and saute until translucent. Add the garlic and saute for 1 minute more until fragrant.
- Add the tomato paste, cumin, chipotle powder, oregano, salt and cloves and stir until combined.
- Return the beef to the Instant Pot and add the apple cider vinegar, lime juice, orange juice, chicken stock and bay leaf.
- Seal the lid to the Instant Pot and cook on meat/stew setting for 45 minutes.
- Release the pressure on the Instant Pot manually.
- Remove beef from Instant Pot and place onto a cutting board. Once cool enough to handle, shred using 2 forks.
- Warm your tortillas as directed on the packaging and build your tacos with the barbacoa beef and toppings.
