Ingredients 

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1 tbsp lime juice 

1 tbsp paprika 

1 tsp ground cumin 

1 tsp dried oregano 

1/2 onion diced 

1 1/2 tsp salt 

2 tbsp olive oil 

1 1/4 cup stock (beef / chicken / veg)

1 cup diced tomatoes 

4 large cloves of garlic minced (about 2 tbsp)

1 can of chipotle chili in adobo sauce chopped 

5 tbsp red wine vinegar 

3 tbsp honey

2 - 3 large boneless beef ribs (fat trimmed)

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Directions

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• Combine lime juice, paprika, cumin, oregano and sat to make a paste. rub on beef and set aside

• Set Instant Pot to sauté function - normal 10 minutes

• Add oil. once hot add beef brown on both sides (about 4 min) turning once. remove from pot and set aside

• Add onions to pot cook 1 minute. add stock to pot scraping brown bits from the bottom of the pan.

• Turn off sauté 

• Add in tomato, garlic, chipotle, vinegar and honey, stir. Add meat and any juices back to pot.

• Pressure cook on high with valve closed for 1 hour and 15 minutes. When done cooking allow pressure to return normally for 30 minutes 

• Remove meat from pot and shred. add it back to the pot for the flavours to further develop (about 10 min)

• using a slotted spoon add beef to a parchment lined baking pan. place in oven on broil setting until crispy bits form (about 15 min) 

• Serve on corn taco shells with avocado, fresh cilantro and pickled onion 

 

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