Instant Pot Copycat Chipotle Barbacoa Beef (Keto, Low Carb)
Servings 8 servings @ 4 ounces
Calories 249kcal
Ingredients
- 2 pounds Beef Chuck Roast cut into chunks
- 2 tablespoon avocado oil
- ⅔ cup beef bone broth
- 1 chipotle chili (puree)
- 3 cloves garlic minced
- 1 tablespoon apple cider vinegar
- 3 tablespoon lime juice
- 2 teaspoon dried oregano
- 1 tablespoon cumin
- 2 teaspoon salt
- 1 teaspoon pepper
Instructions
- Add the oil to the instant pot and press "saute" setting. Once heated, add the roast and brown on each side. While it's browning, make the sauce.
- Add all remaining ingredients into a blender and blend on high until smooth. Once the meat is browned, pour sauce over it. Cover the instant pot and pressure cook on high for 60 minutes.
- Allow to naturally release by turning off the pot. Leave alone and wait until the float valve has gone down which could take up to 30 minutes. Once depressurized, remove cover and shred meat with two forks.
- Serve with my "For Real" Tortillas from my new cookbook, Naturally Keto or add it to a bowl with cauliflower rice and additional toppings like cheese, sour cream, avocado, salsa.
- If you don't have an Instant Pot you can make this in the slow cooker. Instructions are above within the post.
Notes
Net Carbs: 1g
This recipe was first published in Sept. 2019.
Nutrition
Serving: 1serving @ ½ cup | Calories: 249kcal | Carbohydrates: 2g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 706mg | Potassium: 401mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 3mg