Instant Pot Brisket Barbacoa with Poblano Peppers and Onions
Description
This Instant Pot brisket barbacoa with poblanos and onions recipe is full of smoky flavor from chipotle peppers in adobo. Use barbacoa for tacos and more.
Ingredients
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1 (3 pound) beef brisket, trimmed and cut in half
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1 1/2 teaspoons kosher salt
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1 teaspoon ground black pepper
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1/2 medium red onion, quartered
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1/3 cup chopped fresh cilantro
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1/4 cup orange juice
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1/4 cup lime juice
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3 chipotle peppers in adobo sauce
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2 tablespoons adobo sauce from chipotle peppers
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8 cloves garlic
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2 teaspoons ground cumin
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2 teaspoons dried Mexican oregano
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1/4 teaspoon ground cinnamon
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3 tablespoons avocado oil, divided
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1 3/4 cups low-sodium beef broth, divided
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3 bay leaves
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2 large poblano peppers
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1 large white onion, thinly sliced
Directions
1
Season both sides of brisket with salt and black pepper.
2
Combine red onion, cilantro, orange juice, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender; blend until smooth. Set aside.
3
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function according to manufacturer's instructions. Add 2 tablespoons avocado oil when display reads Hot; add 1 brisket half. Sear, about 5 minutes per side; transfer to a plate and set aside. Repeat with remaining brisket half.
4
Add ¼ cup beef broth to Instant Pot and bring to a boil while scraping the browned bits of food off the bottom of the Pot with a wooden spoon; turn Pot off. Return brisket halves to the Pot; pour chipotle sauce over brisket. Pour remaining 1 ½ cups beef broth on top; add bay leaves. Close and lock the lid; set valve to Sealing. Select Meat/Stew setting according to manufacturer's instructions; set timer for 1 hour. Allow 10 to 15 minutes for pressure to build.
5
Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
6
Transfer brisket to a platter; shred with 2 forks. Discard bay leaves. Set aside 2 cups cooking liquid; discard remaining liquid. Return shredded brisket and 2 cups liquid to the Pot. Leave on Warm setting until ready to serve.
7
Meanwhile, heat remaining 1 tablespoon avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion; sauté until tender, 7 to 10 minutes. Top brisket with poblanos and onion to serve.