The braising liquid for this hearty dish is coffee. Make sure it’s a blend you like and that it’s freshly brewed.
Serves 4
Prep: 15 minutes
Closed Pot: 1 hour 30 minutes
Total: 1 hour 45 minutes
2 teaspoons cumin seeds
1 teaspoon garlic powder
1½ teaspoons salt
1 teaspoon black pepper
1 boneless beef chuck pot roast (2 to 2½ pounds), trimmed
1 tablespoon olive oil
1 cup brewed coffee
1 medium yellow onion, cut into thin wedges
2 avocados, halved, peeled, seeded, and coarsely chopped
Grated zest and juice of ½ lime
1 jalapeño, seeded and minced
1 head iceberg or butter lettuce
4 medium radishes, sliced
¼ cup chopped fresh cilantro
In a small bowl, combine the cumin seeds, garlic powder, 1 teaspoon of the salt, and the pepper. Rub the spice mixture over the roast. Select Sauté on a 6-quart Instant Pot. Add the olive oil. When the oil is hot, add the roast. Cook until browned on all sides, about 10 minutes. Press Cancel. Add the coffee and onion to the pot. Lock the lid in place.
Select Manual and cook on high pressure for 60 minutes. Use natural release.
Meanwhile, for the guacamole, in a medium bowl combine the avocado, lime zest and juice, and jalapeño. Season with the remaining ½ teaspoon salt.
Use a slotted spoon to transfer the beef and onions to a large bowl or platter. Discard the cooking liquid. Use two forks to shred the beef. Serve the beef and onion in lettuce leaves with the guacamole, radishes, and cilantro.