Instant Pot Barbacoa Beef

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  2/3 cup beer or water
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  Garlic(240g)
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  Chipotle peppers in adobo sauce
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  Yellow Onion
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  Green Chiles, Canned, Diced
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  Lime Juice, Fresh(60g)
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  Vinegar, Apple Cider(30g)
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  Cumin, Ground(15g)
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  Oregano, Dried(15g)
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  2 teaspoons salt
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  1 teaspoon black pepper
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  Cloves, Ground(1g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Beef Chuck Roast(1361g)
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  3 bay leaves

Instructions

1. 1Mince the garlic and dice the onion. Combine the garlic, chipotle peppers in adobo sauce, onion, green chiles, lime juice, apple cider vinegar, ground cumin, oregano, ground cloves, and salt and pepper in a blender or food processor. Purée for 30 seconds until completely smooth. Set the sauce aside.
2. 2Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Cut the beef chuck roast into 2–3 large chunks if needed. Add the beef to the pot and sear for 3–4 minutes per side, turning every 45–60 seconds, until deeply browned on all sides. The beef should develop a dark caramelized crust.
3. 3Pour the puréed sauce over the seared beef and stir to coat evenly. Add enough water to come halfway up the sides of the beef. Bring the liquid to a simmer over medium-high heat, about 3–5 minutes.
4. 4Reduce heat to low, cover the pot partially with a lid, and simmer for 3–3.5 hours, stirring occasionally and turning the beef every 45 minutes. The beef is done when it shreds easily with a fork and the internal temperature reaches 190–205°F. The cooking liquid should reduce by about one-third.
5. 5Remove the pot from heat and let the beef rest for 10 minutes. Using two forks, shred the beef into bite-sized pieces directly in the pot. Toss the shredded beef thoroughly in all the cooking liquid so it absorbs the sauce.
6. 6Divide the barbacoa evenly into 4 airtight containers while hot. Cool to room temperature before sealing, then refrigerate for up to 3 days or freeze for up to 3 months.