Ingredients

• 3 dried guajillo chile peppers
• 3 dried pasilla chile peppers
• 1 (4 lb) beef chuck roast, cut into 2-inch pieces
• salt and ground black pepper to taste
• 1 onion, quartered
• ¼ cup apple cider vinegar
• 5 cloves garlic, minced
• 2 Tbs lime juice
• 1 Tbs ground cumin
• 1 Tbs dried oregano
• 1 Tbs agave nectar
• 1 tsp ground cinnamon

Directions

• Step 1
  Place chile peppers in a large bowl and cover with hot water. Soak until soft, about 20 minutes. Drain.

• Step 2
  Heat a large skillet over medium heat. Add chuck roast and season with salt and pepper. Cook meat until dark brown and crispy on all sides, 7 to 10 minutes.

• Step 3
  While meat cooks, combine softened chile peppers, onion, vinegar, garlic, lime juice, cumin, oregano, agave nectar, and cinnamon in a blender. Process sauce until smooth.

• Step 4
  Transfer browned meat and all juices to a multi-functional pressure cooker (such as Instant Pot®). Stir in sauce from the blender. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 5
  Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.