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    Recipe: Beef barbacoa tacos

    Serves 6

    Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels. The tender shredded beef showcases the power of the pressure cooker to turn out in just an hour a meal that would ordinarily take hours of slow cooking.

    ¼cup apple cider vinegar
    2tablespoons freshly squeezed lime juice
    3cloves garlic, minced
    1chipotle chile in adobo, minced
    2teaspoons ground cumin
    2teaspoons dried oregano
    1teaspoon salt
    ½teaspoon freshly ground black pepper
    ¼teaspoon ground cloves
    2tablespoons vegetable oil
    pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
    ½cup reduced-salt chicken broth or all-purpose chicken stock
    2bay leaves
    Small (6-inch) corn tortillas, for serving
    Salsa or pico de gallo, for serving
    Cotija cheese, for serving

    1. Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.

    2. Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.

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    3. Add the vinegar sauce and the chicken broth (be careful — steam may whoosh up!), and then the bay leaves. Stir to combine.

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    4. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes.

    5. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)

    6. Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.

    7. Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

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    8. Beef barbacoa and its juices will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, preheat the oven to 350 degrees and place the beef in a shallow baking dish with enough of the juices to reach a depth of about ¼ inch. Cover the baking dish tightly with aluminum foil and bake until hot, about 15 minutes. Adapted from “How to Instant Pot” by Daniel Shumski