Barbacoa Beef - Instant Pot
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
1 hr 45 mins
-
Total Time
2 hrs
-
Servings
8 servings
-
Calories
280 kcal
-
Course
Main Course
-
Cuisine
Mexican
Barbacoa Beef - Instant Pot
Description
The Barbacoa Beef recipe centers on chuck roast, cut into large pieces and browned in the Instant Pot to develop a deep flavor base. Aromatics like diced onion and minced garlic are sautéed before adding ground cumin, dried oregano, chipotle chiles in adobo, and a blend of beef broth, lime juice, apple cider vinegar, salt, black pepper, ground cloves, and bay leaves. These ingredients create a tangy, smoky, and slightly spicy cooking liquid.
The beef is cooked under high pressure for one hour, ensuring it becomes tender enough to shred easily. After cooking and pressure release, the meat is removed and shredded, then optionally stirred back into the seasoned liquid for added moisture and flavor. The meat's tenderness and bold, smoky heat make it ideal for assembling tacos, burritos, or bowls.
This recipe allows for adjusting heat levels by removing seeds from the chipotle chiles. It also benefits from resting after shredding, allowing the flavors to meld. The rich cooking liquid adds depth and moisture but can be drained if drier meat is preferred.
Leftover barbacoa freezes well in airtight containers or freezer bags. Refrigeration keeps it good for up to five days. Using cuts with more marbling, like chuck roast or short ribs, helps maintain juiciness after pressure cooking.
Ingredients
- 2 pound chuck roast
- 1 tablespoon vegetable oil
- 1 yellow onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 tablespoon cumin ground
- 1 tablespoon oregano dried
- 1/2 cup beef broth
- 2-4 chipotle chiles in adobo sauce minced (remove seeds for less heat)
- 1/4 cup lime juice fresh
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon cloves ground
- 3 bay leaf
Instructions
- Cut the roast into 4-6 large chunks, removing any large pieces of fat.
- Press saute on the Instant Pot and add the vegetable oil. Once it is hot, add half of the roast chunks. Brown completely on each side. Remove to a plate and brown the second half of the meat. Remove from the Instant Pot.
- With the Instant Pot still on saute, add the onion and cook until it starts to become translucent, about 3 minutes. Add the garlic, cumin and oregano and cook an additional minute. Pour in the broth, chipotle chiles, lime juice, cider vinegar, salt, pepper, cloves and bay leaves. Stir to combine, then add the roast back into the Instant Pot.
- Place the lid on the Instant Pot and lock. Select high pressure and 60 minutes.
- When the pot beeps, allow the pressure to manually release. Once the pin has dropped, remove the lid and, using a set of tongs, remove the meat from the instant pot to a cutting board. Use 2 forks to shred the beef. Once shredded, return to the Instant Pot and stir to coat the meat in the leftover juices.
- Serve in tacos, burritos, bowls, or whatever your heart desires!
Notes
- Choosing a chuck roast or beef short ribs ensures enough fat for tender, flavorful barbacoa.
- Remove seeds from chipotle chiles to reduce spiciness as preferred.
- After shredding, stirring meat back into the cooking liquid adds moisture and intensified flavor; omit if drier meat is desired.
- Cool completely and freeze leftovers flat in freezer bags for easy storage and thawing.
- Store refrigerated leftovers up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 280kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 907mg | 38% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
