adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Instant Pot® Brisket Barbacoa with Poblano Peppers and Onions
Instant Pot® Brisket Barbacoa with Poblano Peppers and Onions
0 Likes
Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
120 minutes
Smoky Instant Pot® brisket barbacoa with chipotle peppers, perfect for tacos or burrito bowls.
Ingredients:
  • 1 (3 pound) beef brisket, trimmed and cut in half
  • 1.5 teaspoons kosher salt
  • 0.5 medium red onion, quartered
  • 3 chipotle peppers in adobo sauce
  • 0.33333334326744 cup chopped fresh cilantro
  • 0.25 cup orange juice
  • 0.25 cup lime juice
  • 2 tablespoons adobo sauce from chipotle peppers
  • 2 teaspoons ground cumin
  • 2 teaspoons dried Mexican oregano
  • 0.25 teaspoon ground cinnamon
  • 3 tablespoons avocado oil, divided
  • 1.75 cups low-sodium beef broth, divided
  • 3 bay leaves
  • 2 large poblano peppers
  • 1 large white onion, thinly sliced
Instructions:
  • Generously season the brisket on all sides with salt and pepper.
  • In a blender, pulse together red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon until a smooth chipotle sauce forms.
  • Preheat a multi-functional pressure cooker like an Instant Pot® using the Saute function. Once it reads Hot, add 2 tablespoons of avocado oil. Carefully place one brisket half into the pot and sear for roughly 5 minutes on each side. Move the seared meat to a plate and repeat with the other brisket half.
  • In the Instant Pot®, pour in 1/4 cup of beef broth and use a wooden spoon to deglaze, scraping up any brown bits. Cancel the Instant Pot® to turn it off. Add back the brisket pieces. Pour over chipotle sauce mixture, remaining beef broth, and add bay leaves. Seal the Instant Pot® with the lid and set the valve to Sealing. Choose the Meat/Stew setting and set the timer for 1 hour.
  • Follow the manufacturer's instructions for the natural-release method for 20 to 30 minutes. Then, unlock and remove the lid.
  • Transfer the meat to a platter and use 2 forks to shred it. Remove the bay leaves from the Instant Pot®. Take out 2 cups of liquid and set it aside; discard the rest. Return the reserved liquid to the pot along with the shredded meat. Keep warm until serving.
  • In a skillet over medium-high heat, warm up the rest of the avocado oil. Cook poblano peppers and white onion until tender, about 7 to 10 minutes. Serve the meat topped with the cooked poblano peppers and onion.

Similar Recipes