>> title: Cachete, Instant Pot
>> category: Stews & Braises
>> tags: beef, cheek, mexican, braise, tacos, instant pot, pressure cooker
>> counters: Instant Pot
>> dish: cachete
>> kit: Instant Pot
>> aka: cachete, cabeza, taco de cabeza, tacos de cachete, beef cheek, barbacoa de cachete, instant pot beef cheeks, pressure cooker beef cheeks
>> pairs-with: corn-tortillas, salsa-verde
>> servings: 6
>> time: 1 hr 40 min
>> slack: forgiving — the silverskin has to come off before it goes in, because nothing in the pot will render it down
>> washing-up: the Instant Pot
>> capacity: 3 — the Instant Pot's base, brown
>> keeps: 4 days — the cheeks soften further and the broth sets to a jelly; a sealed pot leaves you more of it

One cup is the floor: below it the pot will not seal. Every drop of it is still there at the end.

>> step: trim the silverskin, season
Season @beef cheeks{3%lb}(1.4 kg; trimmed of the tough silverskin) with @kosher salt{1%Tbs}, @coarse black pepper{1%tsp}.

>> step: brown 10 min, in two batches
Brown @&(~1)seasoned cheeks{} in @lard{1%Tbs} on sauté in an #Instant Pot{} for ~brown{10%min}, in two batches, until each face is properly dark.

>> step: 45 min high pressure, natural release 15 min
Pressure cook @&(~1)browned cheeks{} with @white onion{1}(quartered), @garlic{6%cloves}, @bay leaves{2}, @dried Mexican oregano{1%tsp}, @whole cloves{3}, @cider vinegar{2%Tbs}, @water{1%cup}(240 mL), lid on and valve sealed: ~come to pressure{12%min}, then ~pressure cook{45%min} on high and ~natural release{15%min}.

>> step: shred coarse, salt
Shred @&(~1)braised cheeks{} coarsely with two forks, moistening them with their own liquor, and salt with @kosher salt{1%tsp}.