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Brown the chuck roast on both sides, you can use the saute or browning function in your electric pressure cooker for this or just use a large skillet if it's a too big to fit on the bottom of your Instant Pot.
Add all of the canned adobo sauce into your blender with only two of the whole chili peppers. Set aside the remaining chilis, unless you want a hotter sauce.
Into the same blender, garlic, cumin, oregano, salt, pepper, cloves, beef broth, and lime juice and blend until smooth.
Add the browned beef chuck roast to your pressure cooker or Instant pot and cover in the blended sauce, and add the bay leaves.
Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' setting, adjust it to cook for 55 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 15 minutes, then release the remaining pressure and open the lid.
Check the meat, if it's not tender enough for your liking simply put the lid back on and cook for another 10-15 minutes.
Pull the meat apart into the sauce and serve with tacos or over a bowl of Instant Pot Cilantro Lime rice.