Serve this copycat Instant Pot Barbacoa in tacos, burritos, on tostadas or in bowls. This beef makes an excellent enchilada.
Mix together the cumin, black pepper, oregano, salt, and cloves. Rub onto the beef.
Add oil to Instant Pot and heat using the Saute function. Add garlic and cook, stirring, until it becomes fragrant. Add the broth, then nestle the beef (along with any spices that might not have adhered to the beef) into the broth. Sprinkle with the chipotle peppers (do the best as you can, they might stick together, but don’t fuss with it) and drop in the bay leaves.
Cancel out the Saute function, seal the Instant Pot and set to High Pressure, 65 minutes. When finished, quick release. Shred the beef as desired right in the pot. Sprinkle with chopped parsley, optional.
Place beef in a strainer over a bowl and drain the juices. Serve. Reserve the juices if you wish to make soup.
Use leaner cut of meat like rump, round or sirloin so you won’t have to skim.
Speed this recipe up a little by heating the Instant Pot and sauteing the garlic as you prepare the beef; be careful not to burn the garlic.
Using a slow cooker? Cook on low for 8 to 10 hours or high for 4 to 6 hours.