Ingredients
⅔cupbeeror water
¼cupgarlic cloves
2tbspchipotles
1cupwhite onionpeeled and roughly chopped
4ozgreen chilichopped
¼cupfresh lime juice
2tbspapple cider vinegar
1tbspground cumin
1tbspMexican oregano
2tspsalt
1tspblack pepper
¼tspground cloves
1tbspolive oil
3lbbeef chuck roast
3bay leaves
Preparation
Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper, and cloves in a blender or food processor. Purée for 30 seconds, or until completely smooth. Set aside.
Add oil to the Instant Pot and press the saute button.
Once the pot is heated, add the beef chuck roast and sear, turning every 45-60 seconds, until the roast is browned on all sides.
Turn off the heat. Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and press the sealing button
Adjust the cooking time in the Instant Pot and begin cooking. Turn the vent carefully to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.
Remove the lid, and discard the bay leaves.
Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up.
Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
