Instant Pot Brisket Barbacoa With Poblano Peppers And Onions Recipes

ULTIMATE INSTANT POT BEEF BARBACOA

Steps:

• Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.
• Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces. Season beef with 1/2 tsp each salt and pepper.
• Add vegetable oil to Instant Pot and select "Saute". When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
• Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
• Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste, green chiles and bay leaves.
• Press "Cancel - or Keep Warm/Cancel". Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
• Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 60 minutes.
• When finished cooking, carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
• Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
• Toss shredded beef with as much of the cooking liquid as you'd like.
• In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute".
• Cook for several minutes, stirring often, until thickened to your tastes.
• Toss shredded beef with as much of the thickened sauce as you'd like.
• Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.
• Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking.

INSTANT POT® BRISKET BARBACOA WITH POBLANO PEPPERS AND ONIONS

Steps:

• Season both sides of the brisket with salt and pepper.
• Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half.
• Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour.
• Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
• Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve.
• Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.

MEXICAN POBLANO INSTANT POT CHICKEN

Steps:

• In an instant pot (or large dutch oven to go even faster) drizzle in a little oil and heat to saute or medium high heat on the burner.
• Sprinkle salt and pepper on each side of the chicken and place top down in the pan, depending on how many will fit. Allow the chicken to brown and turn over. Cook until just golden again and remove to a plate.
• Repeat with all remaining chicken.
• Turn the heat to medium and add 2 tablespoons of oil.
• Add the peppers and onions and cook for 5-10 minutes, or until tender.
• Sprinkle in the cumin and garlic, and cook for another minute.
• Add the chicken back in as well as the chicken stock and juice.
• Allow to come to a simmer on the saute mode and then turn off the saute and turn on the pressure cooking button, setting the timer for 35 minutes. If you're using a dutch oven, bring to a simmer and then pour the liquid and place the chicken into the instant pot.
• Once the cooking is done, allow to rest for 5 minutes and then do a quick release and shred the chicken on a cutting board. Place the meat back in the instant pot and toss with the peppers and juices.
• Serve with tortillas, salsa, etc

INSTANT POT BRISKET

Steps:

• Dry Rub Brisket: In a glass mixing bowl, mix dry rub ingredients together. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate into the meat).
• Pressure Cook Beef Brisket: Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 - 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to Instant Pot. Mix well. Add marinated brisket in Instant Pot. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully.
• Thicken Homemade BBQ Sauce: Carefully place cooked brisket on a chopping board and let it rest. If desired, use a fat separator to remove the oil from the BBQ sauce. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then "Saute" button. Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in Instant Pot. Let the BBQ sauce thicken by simmering for 8 - 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
• Serve Instant Pot Brisket with Yummy BBQ Sauce: Generously brush the addictively yummy BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket. Slice your brisket against the grain to maximize tenderness. If you didn't marinate the brisket long enough, sprinkle some salt on the sliced briskets to season them better. Serve with the awesome BBQ sauce. Your delicious & beautiful BBQ Brisket is ready to serve! Enjoy~ :)