Instant Pot Barbacoa Tacos Recipe | Rumi Spice

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Instant Pot Barbacoa Tacos

For 4-6 servings:
  • 2 ½ pounds boneless beef chuck roast
  • 2 Tbsp vegetable or avocado oil
  • ½ cup chicken broth
  • ¼ cup apple cider vinegar
  • ½ lime, juiced
  • 4 cloves garlic, minced
  • ½ tsp dried chipotle pepper
  • 2 Tbsp Rumi Southwest Chili blend
  • ½ tsp ground black pepper
  • ¼ tsp ground cloves
  • 2 bay leaves
  • Garnishes for serving: queso fresco, soft tortillas (corn or flour), diced tomatoes, pickled red onions (we like Bon Appetit’s quick pickled onion recipe)
    1. Turn Instant pot to Saute. While Instant Pot heats up, rub pork loin on all sides with salt and Rumi Adobo spice blend.
    2. Sear pork for two minutes on each side, including the ends. A total of 12 minutes. Remove from the Instant Pot.
    3. Deglaze pot by pouring in chicken stock. Be careful while pouring in as liquid may splash up. Scrape up bits to loosen from bottom of pot.
    4. Add rack. Place pork on the rack.
    5. Cover and lock lid according to instructions. Set pressure to high for 45 minutes.
    6. Let Instant Pot manually release pressure.
    7. Remove pork and place on a cutting board. Tent with foil and let rest for 10 minutes.
    8. Slice and serve with juices.

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