Prep Time 15 minutes
Cook Time 1 hour
Servings 8 servings @ 4 ounces
Calories 249 kcal
Ingredients
2 pounds Beef Chuck Roast cut into chunks
2 tbsp avocado oil
2/3 cup beef bone broth
1 chipotle chili in adobo
3 cloves garlic minced
1 tbsp apple cider vinegar
3 tbsp lime juice
2 tsp dried oregano
1 tbsp cumin
2 tsp salt
1 tsp 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.
Recipe Notes
Net Carbs: 1g
Nutrition Facts
Instant Pot Copycat Chipotle Barbacoa Beef (Keto, Low Carb)
Amount Per Serving (1 serving @ 1/2 cup)
Calories 249
Calories from Fat 153
% Daily Value*
Fat 17g
26%
Saturated Fat 6g
38%
Cholesterol 78mg
26%
Sodium 706mg
31%
Potassium 401mg
11%
Carbohydrates 2g
1%
Fiber 1g
4%
Sugar 1g
1%
Protein 23g
46%
Vitamin A 118IU
2%
Vitamin C 2mg
2%
Calcium 32mg
3%
Iron 3mg
17%
* Percent Daily Values are based on a 2000 calorie diet.