Instant Pot Smoky Beef

 Great for tacos or rice bowls. 

3 lb chuck roast, cut into bite sized pieces

1 Tbs kosher salt

1 Tbs chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cinnamon

1 Tbs cocoa powder

1 tsp oregano

3 Tbs oil

1 white onion, diced

5 cloves garlic, sliced

1 chipotle in adobo sauce, sliced (can add some sauce from can too, depending on spice tolerance)

14 oz crushed tomatoes 

1 cup beef broth (or dark beer)

Juice from 2 oranges

Juice from 2 limes

1 bay leaf 

Toppings: we make taco bowls with brown rice, smoky beef and:

Cilantro

Pickled red onions

Crumbled queso fresco

Sliced radishes

Sliced green onions 

In a large bowl, whisk together spices (salt through oregano) then toss beef in spices until well coated

Heat oil on saute function in instant pot.  Brown beef pieces on all sides, working in batches & transfering to plate as done

After beef, add onion to pot & saute until starting to brown. Add garlic & chipotle & saute an additional minute. Add tomatoes, broth, & juices to pot and stir well, scraping browned bits from bottom. Add beef & bay leaf & either pressure cook on high x 45 minutes or slow cook on high x 6 hours. 

30 minutes before serving, remove lid & simmer beef & sauce with saute function, stirring as needed to keep from burning. After 30 minutes, discard bay leaf & serve w tortillas or rice with toppings of choice