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    Big Bold Beef Carnitas

    Source of Recipe

    Chef Alli

    Recipe Introduction

    I got an Instant Pot for Christmas. This is the first recipe it tried in it. I really appreciate how I can use my Instant Pot in the summer and it doesn’t heat up my kitchen, like using the oven does.

    List of Ingredients

    3 pound chuck roast, cut into 3-inch chunks, trimmed if needed
    2 Tablespoons olive oil
    1 Tablespoon kosher salt
    2 teaspoon ground cumin
    1/2 teaspoon smoked paprika
    1 teaspoon chili powder
    2 teaspoons oregano flakes
    1 teaspoon chipotle sauce or minced chipotles in adobo
    1 yellow onion, sliced
    3-4 cloves garlic, minced or crushed
    zest of 1 orange
    1/2 cup orange juice
    1/2 cup lime juice (can use the lime zest too, if you'd like)


    Set electric pressure cooker (EPC) to sauté setting; add oil, salt, cumin, paprika, chili powder, oregano, and chipotle sauce; when mixture is nicely hot, add cubed beef. Brown beef in batches, removing to a plate as you work.

    Return all beef to EPC pot; add onion, garlic, orange zest, and juices; cover pressure cooker, lock EPC lid into place. Choose High Pressure setting for 45-50 minutes. When timer sounds, use a full natural release to allow protein fibers to fully relax.

    Remove EPC lid and transfer beef to a large cutting board; shred beef apart. Add shredded beef to a preheated, oiled cast iron skillet set over high heat.

    Sear beef over high heat just until it gets a good “crisp” on the outside, watching carefully so beef doesn’t burn, adding cooking liquid from pressure cooker, a little at a time, as needed.

    Serve beef with warm corn or flour tortillas, salsa , sour cream, cilantro, shredded lettuce and shredded cheese, as desired.




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