Chipotle Shredded Beef
Chipotle Shredded Beef takes around 1 hour and 30 minutes from beginning to end. For $3.84 per serving, you get a main course that serves 4. One portion of this dish contains around 66g of protein, 47g of fat, and a total of 714 calories. It is a good option if you're following a gluten free and dairy free diet. 1321 person have made this recipe and would make it again. Head to the store and pick up cilantro, onion, olive oil, and a few other things to make it today. It is brought to you by Taste and Tell Blog. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is outstanding. If you like this recipe, take a look at these similar recipes: Chipotle Shredded Beef, Chipotle Shredded Beef, and Chipotle Shredded Beef.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 70 minutes
Ingredients:
1 tablespoon adobo sauce (from the chipotle with adobo can)
3 lb beef chuck roast
1 teaspoon black pepper
½ teaspoon chili powder
1 chipotle in adobo, chopped (seeds removed for less heat)
1 cup lightly packed fresh cilantro, roughly chopped
2 teaspoons dried cumin
1 green bell pepper, seeded and cut into large chunks
2 tablespoons olive oil
1 onion, peeled and quartered
2 teaspoons dried oregano
2 teaspoons salt
1 cup water
Equipment:
instant pot
pot
pressure cooker
Cooking instruction summary:
Salt and pepper the roast generously. Press saut on the Instant Pot and add the olive oil. Brown the roast on both sides, 3-4 minutes per side, or until completely browned. If needed, remove the roast and drain any oil or fat. Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, salt, pepper, and chili powder. Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot. Close the pressure cooker select high pressure for 60 minutes. When its done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid. Remove the meat from the Instant Pot and let it rest for 5 minutes. Discard the veggies, reserving the liquid. Shred the meat with 2 forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.
Step by step:
1. Salt and pepper the roast generously.
2. Press saut on the Instant Pot and add the olive oil. Brown the roast on both sides, 3-4 minutes per side, or until completely browned.
3. If needed, remove the roast and drain any oil or fat.
4. Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, salt, pepper, and chili powder. Sprinkle the cilantro over the top.
5. Add the onions and bell pepper.
6. Pour the water around the edges of the roast in the pot.
7. Close the pressure cooker select high pressure for 60 minutes. When its done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
8. Remove the meat from the Instant Pot and let it rest for 5 minutes. Discard the veggies, reserving the liquid.
9. Shred the meat with 2 forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.
Nutrition Information:
covered percent of daily need
