Instant Pot Brisket Barbacoa With Poblano Peppers And Onions Recipes

INSTANT POT® BRISKET BARBACOA WITH POBLANO PEPPERS AND ONIONS

Steps:

• Season both sides of the brisket with salt and pepper.
• Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half.
• Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour.
• Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
• Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve.
• Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.

INSTANT POT BARBACOA BEEF

Steps:

• Season beef chunks with salt and pepper.
• Turn Instant Pot to Sauté setting.
• Once hot, add oil.
• Add stew beef in batches. Sear each side quickly then remove. Do not cook beef all the way through. Add more oil as needed.
• Once all beef has been seared, turn off sauté setting.
• In a bowl combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves. Mix well.
• Pour sauce into the empty Instant pot and scrape up stuck on bits on the bottom of the pot.
• Add bay leaves and stew meat.
• Close the lid and turn the steam valve to seal.
• Set Instant Pot to high, 30 minutes.
• Instant Pot will take about 10 minutes to build pressure then the clock will begin.
• Once the clock finishes, let instant pot depressurize on it's own, "Natural release". This will take about 15 minutes.Once the steam valve drops, you can open the steam vent and open the instant pot.
• Remove meat and shred.
• Discard bay leaves.
• Return shredded meat to sauce and mix.
• Let beef sit in sauce for 10 minutes to absorb flavors before serving.
• Serve in tortillas with sliced red onions, lime wedges and cilantro