In a small blender jar, blend together vinegar, chipotle chili, garlic, cumin, oregano, salt, chile powder, ground cloves, and water.
In the Instant Pot, combine the beef roast pieces and the blended ingredients.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/HIGH PRESSURE and set the pot at HIGH pressure for 30 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.
I wrote this for 1 pound of meat because many of us can’t finish several pounds of meat at once. But you can always double or triple the recipe. If you do that, double or triple everything except the water.
You can freeze the leftovers along with some of the cooking liquid to keep it moist when defrosting.
Beef Barbacoa Serving Suggestions
Salad: Use the cooking liquid as a dressing. You may choose to use romaine lettuce, sour cream, salsa, guacamole, chopped red onions, and cilantro.
Tacos: Wrap in corn or four tortillas with chopped red onions and cilantro.
Over Rice: Cook brown rice pot in pot in the same pot as the meat cooks.
Instant Pot Beef Barbacoa https://twosleevers.com/instant-pot-beef-barbacoa/