Paleo Beef Barbacoa (Chipotle Copycat)
Servings: 9 servings
Calories: 287kcal
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Nutrition
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