On low speed, blend the ingredients until it has a sauce consistency
For the barbacoa
De-gill and julienne cut the mushrooms
Julienne cut the mini sweet peppers
Set the pressure cooker to 15 minutes on manual
Add the oil, garlic and red onions
Cook for about 3 minutes or until the onions start to brown
Add the mushrooms, mini sweet peppers and coconut water (if using)
Cook for about 8 minutes or until the mushrooms start to crisp
Add the jackfruit, seasonings and barbacoa sauce. Mix well
Close the lid and set pressure gauge to "sealed"
Cook for about 40 minutes. See Notes
Set pressure gauge to release and let the steam release
Open it and mix well before serving
- If you don't want to use the chipotle in adobo sauce, sub it with 1/2 cup tomato paste, 1 tsp cayenne pepper or 1 jalapeno. Add it to the blender with fire roasted tomatoes and coconut water- Depending on the device and brand of pressure cooker you are using, your cook times will vary. Test it with your instant pot / pressure cooker. I used bestek's pressure cooker.