4 pounds Beef Roast: Chuck, Rib, or other.
cut into roughly 1lb pieces
1 Tablespoon Kosher Salt
2 teaspoons cracked Black Pepper
1 ½ cups Beef Broth
3 - 12 Chipotle Chilies in Adobo*
8 Garlic Cloves
2 Tablespoons ground Cumin
1 ½ Tablespoons dried Oregano
½ teaspoon ground Cloves
4 Bay leaves
1/4 cup Fresh Lime Juice
Rub beef with salt and pepper. Let rest 10 minutes.
While beef rests in a blender add 1 cup beef broth, chipotle chilies, garlic, cumin, oregano, cloves and puree.
Add ½ of beef broth to Instapot and then add the beef, pour over the beef the puree in the blender and add bay leaves.
Pressure cook for 1 hour 20 minutes.
Let pressure release naturally for at least 15 minutes.
Shred beef, skim the fat off the pot juices, stir in lime and pour over shredded beef.
*NOTES: Use the number of chipotle chilies for desired heat. I use 3 when it needs to be mild (Colette). If it needs to be spicy (Ray) I use the entire tin of chilies.