Barbacoa in the instant pot:
3lbs beef chuck roast, seasoned with my taco tuesday blend
1 large onion, chopped
1 entire head of garlic, sliced (about 6 cloves)
4 anaheims, roasted, seeded & diced
2 fresnos, roasted, seeded & diced
2 fish peppers, roasted, seeded & diced
2 cups chicken stock
Directions:
Roast the peppers on your stove till the skins are blackened and just peeling. Wrap them in a paper towel and set aside to cool Season the beef. Set the instant pot on saute and add 1 tbsp of olive oil when it gets hot. Sear the beef for 4-5 mins on each side. Skin and seed the peppers while the beef is searing. Remove the beef to a plate and add the chopped onion & garlic along with the diced peppers to the instant pot. Saute for another 4-5 mins and then deglaze with the chicken stock.
Add the beef back to the instant pot and set to pressure cook for 55 minutes. When the time is up release pressure. Remove the beef to a plate and allow to cool before shredding. Set the instant pot back to saute and bring the stock & veggies back to a boil, then use an immersion blender to blend everything smooth. Reduce to desired consistency - I cooked everything down another ten minutes. Shred the beef while the sauce is cooking down, then add as much of the sauce to the beef as you'd like. I was left with about 1 cup of sauce and used it all. Then fill whatever you'd like with the beef, top as you see fit and enjoy.
I garnished my tacos with some onion & jalapenos pickled in lime juice & salt and a bit of cheese. All the ingredients for the sauce came from our garden and I am really loving the heat our fresnos are bringing this year - the perfect warmth for this dish! I've made this in the past and it took like 4-5 hours in the oven, so the instant pot really cut the cooking time down.
Close up:
