Barbacoa Burrito Bowls

Beef

1/2 cup chicken broth

2 tbsp apple cider vinegar

2 tbsp lime juice

1-2 chipotle peppers in adobo sauce (canned) [So I did 2 as the recipe said, but it was too spicy even for Ray, so we'll do just 1 next time. I also seeded mine.]

2 tsp chipotle rub [I don't have this...I used 1 tsp of a BBQ rub and 1 tsp of creole seasoning]

2 garlic cloves, minced

1 tbsp vegetable oil

1 1/2 lbs roast, cut into cubes [I used moose]

1/2 tsp salt

1/2 tsp pepper

Rice

1 1/2 cups long grain white rice [They said to rinse it...I so did not bother]

2 cups chicken broth

1 garlic clove, minced

1 tbsp cilantro or parsley leaves [They used fresh cilantro...yeah, no, not going to spend that much money on fresh this time of year! If I had fresh, I'd use it and I do in the summer usually have fresh parsley in the garden.]

1 tbsp lime juice

Combine broth, vinegar, lime juice, chipotle peppers, rub and garlic in a container. Puree with immersion blender. Set instant pot to sear and heat oil. Add in beef cubes and brown. Then add in pureed mixture and cook for a few more minutes.

Mix rice, broth, garlic and parsley in ceramic pot for going inside. Cover. Place wire rack in instant pot, then put the rack with cradle. Set to beef/pork for 20 minutes. When timer is up, let steam release naturally for 10 minutes, then press cancel and steam release the rest of the steam. Carefully remove all items.

Fluff rice and add lime juice and more fresh if you used it. It says to shred the beef...I did not as it was in cubes and was not interested in shredding. Place rice and beef in a bowl and then add any extra toppings. I added shredded cheese and I think lettuce would be good.

Serves 4-6. [They say 6....I had a fair bit of rice left but almost no beef left after feeding 4 but then two were teenage boys...]