2-3 lbs beef chuck roast
1 cup beef broth (I use homemade bone broth)
1/2 small lime, juiced
1/3 cup of apple cider vinegar
3 bay leaves
3 chipotle peppers, canned in adobo (+1 tablespoon of adobo juice from can)
2 tbsp cooking fat (I used bacon fat)
1 1/2 tbsp ground cumin
1 tbsp black pepper
1 1/2 tbsp salt (if using store-bought broth, use only 1 tablespoon)
1 tbsp tomato paste
2 tsp oregano
1 tsp cinnamon
1 tsp onion powder
1/4 tsp ground cloves
Turn on your Instant Pot to ‘saute’ and wait for it to come up to temperature (make sure the lid isn’t on).
Prepare the roast chuck by removing any large pieces of fat (optional, I don’t like eating fat that is chewy) and then pat dry with paper towel or kitchen towel.
Season all sides of the meat with 1/2 tbsp salt and 1/2 tbsp pepper.
When the Instant Pot has come to temperature, add the bacon fat directly to the pot. Once melted, add the beef.
Sear the beef on all sides.
In a blender (or with an immersion blender), blend together: lime juice, apple cider vinegar, chipotle peppers, adobo, cumin, black pepper, salt, tomato paste, oregano, cinnamon, onion powder and ground cloves. Puree until smooth.
Once beef is browned all over, cover with puree.
Add bay leaves and broth.
Close the lid and set on on Manual > 50 minutes. Make sure that high pressure is selected.
After the time is finished, turn off the Instant Pot. I highly recommend doing a natural pressure release (NPR) by letting it come down in pressure itself. This usually takes around 20 minutes, but it always comes out so juicy and tender!
Shred, return meat back to liquid and serve.