recipes

Name: Instant Pot Copycat Chipotle Barbacoa
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 2.5 lbs. beef chuck roast, cut into 2-inch cubes; 1/2 medium onion, diced; 3 tablespoons of minced garlic; 3/4 cup of water; 1/4 cup of lime juice; 2 tablespoon of apple cider vinegar; 1 tablespoon of tomato paste; 1 tablespoon of cumin; 3 teaspoon of chili powder; 2 teaspoon of salt; 2 tablespoon of cooking oil

Instant Pot Copycat Chipotle Barbacoa Recipe

September 21, 2020 by Rachel 28 Comments

Y’all, it has been a WEEK! I know, I know it’s only Monday. But this last week has been a terrible one. I’m so happy we’re entering a new week full of limitless possibilities! Thankfully, despite a terrible, no-good, awful week — we had our trust Instant Pot to get us through! This super easy Instant Pot Copycat Chipotle Barbacoa recipe is just what we needed for a delicious weeknight meal.

What you’ll need

You’ll once again need your handy dandy Instant Pot. If you haven’t gotten one yet, what’s stopping you?! Seriously I use this kitchen appliance at least three times a week. It’s so perfect for busy weeknights. But besides the IP, you’ll need the following:

2.5 pounds beef chuck roast
1/2 of a medium onion,
3 tablespoons of minced garlic
3/4 cup of water
1/4 cup of lime juice
2 tablespoons of apple cider vinegar
1 tablespoon of tomato paste
1 tablespoon of cumin
3 teaspoons of chili powder
2 teaspoons of salt
2 tablespoons of cooking oil

You’ll want to cut your beef chuck roast into cubes. And set aside a little bit of a time to create the marinade. It doesn’t take long, but just be sure to prep it in advance.

How to make Instant Pot Copycat Chipotle Barbacoa

The steps are super easy. If you’ve never used the sauté function, get ready! It’s seriously the easiest and best way to get a one-pot meal.

Follow these super simple directions:

Turn your instant pot onto sauté function. Set aside and allow to heat up while you make the marinade.
In a small bowl or measuring cup, add your water, lime juice, apple cider vinegar, tomato paste, cumin, chili powder, and salt. Mix well until fully incorporated.
Once your instant pot is hot, pour in your cooking oil. Place all of your meat, Garlic, and onions into the instant pot. Brown the meat completely.
Once your meat is browned, pour in your marinade over the meat. Stir well until the meat is covered in the marinade.
Close the Instant pot by twisting the lid on and closing the valve by pushing it away from you. Set the instant pot to high pressure for 30 minutes. It will take some time to build to pressure.
Once your 30-minute timer is done, allow the instant pot to naturally release for another 15 minutes. Once the 15 minutes is done, manually release the instant pot by using a hot pad or towel to twist the valve toward you and open.
Remove the meat from the instant pot to a cutting board. Shred with two forks.
Enjoy your copycat chipotle barbacoa beef with rice, and a taco topped with cilantro and lime, or just by itself!

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Instant Pot Copycat Chipotle Barbacoa

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

2.5 lbs. beef chuck roast, cut into 2-inch cubes
1/2 medium onion, diced
3 tablespoons of minced garlic
3/4 cup of water
1/4 cup of lime juice
2 tablespoon of apple cider vinegar
1 tablespoon of tomato paste
1 tablespoon of cumin
3 teaspoon of chili powder
2 teaspoon of salt
2 tablespoon of cooking oil

Instructions

Barbacoa ingredients

Turn your instant pot onto sauté function. Set aside and allow to heat up while you make the marinade.
In a small bowl or measuring cup, add your water, lime juice, apple cider vinegar, tomato paste, cumin, chili powder, and salt. Mix well until fully incorporated.
Once your instant pot is hot, pour in your cooking oil. Place all of your meat, Garlic, and onions into the instant pot. Brown the meat completely.
Once your meat is browned, pour in your marinade over the meat. Stir well until the meat is covered in the marinade.
Close the Instant pot by twisting the lid on and closing the valve by pushing it away from you. Set the instant pot to high pressure for 30 minutes. It will take some time to build to pressure.
Once your 30-minute timer is done, allow the instant pot to naturally release for another 15 minutes. Once the 15 minutes is done, manually release the instant pot by using a hot pad or towel to twist the valve toward you and open.
Remove the meat from the instant pot to a cutting board. Shred with two forks.
Enjoy your copycat chipotle barbacoa beef with rice, and a taco topped with cilantro and lime, or just by itself!

PIN FOR LATER

The Best Baked Ham and Cheese Sandwich

September 10, 2020 by Rachel 19 Comments

Growing up my mom would make baked ham and cheese sandwiches weekly. She called them “Hot ham and cheese.” Truth be told, I used to hate it. But as an adult, it’s become one of my favorite meals ever. And, best yet, it’s so simple. This is the best sandwich ever – cheesy, salty, warm, and drenched in butter! Perfect for groups and kids. Also, equally good as leftovers. This recipe truly is the best baked ham and cheese sandwich!

Here’s what you’ll need:

As far as equipment, this recipe doesn’t require much. You’ll need a casserole dish, an off-set spatula, tinfoil, a mixing bowl, a large knife, and a silicone pastry brush.

The ingredients are pretty straightforward as well. And the key is to hide the Hawaiian rolls from your kids (and husband!) long enough to make this meal.

4 tablespoons of unsalted butter
½ teaspoon minced garlic clove
¾ teaspoon dried onion powder
⅛ teaspoon salt
3 tablespoons of mustard
½ deli cut ham
½ cheese (swiss or cheddar)
2 tablespoons of poppy or sesame seed
Loaf of Hawaiian Sweet Rolls, unseparated

The process

This recipe is so easy to make. It shouldn’t take much time to prep, and it only has to bake for 30 minutes.

In a small jar, melt 3 tablespoons of the butter. Add garlic, onion, and salt and mix. Set aside.
Butter the casserole dish with the remaining 1 tablespoon of butter. Set aside.
Take your loaf of bread, and without separating the rolls, cut the entire loaf in half, separating the top rolls from the bottom.
With the offset spatula, spread 3 tablespoons of mustard on one side of the bread.
Place one layer of cheese and one layer of ham on the bottom layer of bread.
Stack the top loaf gently onto the ham and cheese.
Pour or brush the melted butter mixture evenly over the top of the rolls, then sprinkle liberally with seeds.
Cover tightly with tinfoil and place in the oven.
After 30 minutes, remove from oven and let sit for 5 minutes covered.
Remove tin foil cover, and let sit another 5 minutes.
Cut the rolls while they are still inside the casserole pan. Separate, garnish, and serve!

Easy, am I right?! This is perfect for busy weeknights. It can be made with a variety of cheese and ham. I’ve tried it with honey baked ham, black forest ham, swiss cheese, cheddar cheese, different mustards, and either sesame or poppy seeds. The results are consistently amazing!

The recipe card plus in-process photos