Paleo Beef Barbacoa (Chipotle Copycat)
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 9 servings
Calories: 287kcal
- 3 pounds chuck roast fat cut off and cut into large chunks
- 1 large onion, peeled and sliced
- 6 garlic cloves
- 2 4oz can of green chilis
- 1 tablespoon oregano
- 1 teaspoon salt
- 1 teaspoons pepper
- 3 dried chipotle peppers stems removed and broken into pieces
- juice of 3 limes
- 3 tablespoons coconut vinegar
- 1 tablespoon cumin
- ¼ cup water
Add all ingredients to the Instant Pot and stir.
Place lid on, make sure vent is closed, and hit the “manual” button. Increase time to 60 minutes.
Once done, let naturally release or press “cancel” and release the pressure.
Remove lid, shred with a fork, and hit the “sauté” button. Stir regularly as the juices reduce. This may take up to 20-30 minutes to fully reduce.
*To make low FODMAP, use ½ cup green onions in place of the onion. 2 tablespoons of garlic oil in place of the garlic cloves. Follow the rest of the instructions as written.
Calories: 287kcal | Carbohydrates: 3g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 385mg | Potassium: 557mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 4mg