Ingredients:

  • 3 pounds beef chuck roast, cut into large chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2-3 chipotle peppers in adobo sauce, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1 tablespoon apple cider vinegar
  • 1/2 cup beef broth
  • Juice of 2 limes
  • Corn tortillas
  • Chopped cilantro
  • Diced onions
  • Lime wedges

Instructions:

  1. Cut the chuck roast into large chunks and season generously with salt, pepper, cumin, oregano, and smoked paprika.
  2. Set the Instant Pot to sauté on high heat. Add olive oil; once hot, add beef chunks in batches, browning on all sides. Remove and set aside.
  3. In the same pot, add diced onion and sauté until translucent (3-4 minutes). Stir in minced garlic and chipotle peppers, cooking for an additional minute.
  4. Return beef to the pot; pour in beef broth, lime juice, and apple cider vinegar. Stir gently to combine.
  5. Close the Instant Pot and seal the vent. Cook on high pressure for 60 minutes. Allow for a natural release (about 10-15 minutes), then manually release any remaining pressure.
  6. Remove the beef chunks and shred using two forks. Return shredded beef to the pot, mixing with the sauce.
  7. Taste and adjust salt or lime juice as necessary.