Barbacoa Recipe (Instant Pot)
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
5 mins
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Servings
6
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Calories
752 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Barbacoa Recipe (Instant Pot)
Description
The Barbacoa Recipe (Instant Pot) begins with browning cubed chuck roast in avocado or high-heat oil to develop surface caramelization. A sauce is prepared by blending chipotle peppers in adobo, chopped onions, garlic, beef broth, apple cider vinegar, lime juice, cumin, oregano, chili powder, salt, and ground cloves until smooth. After browning, the beef is combined with this sauce in the Instant Pot.
Cooking under high pressure for 50 minutes breaks down the connective tissues in the beef, producing fork-tender, shred-ready meat. Alternatively, slow cooking or Dutch oven methods provide other cooking options with longer times. Once cooked and shredded, the meat is ready to be used in burritos or tacos with optional toppings such as tortillas, cheese, sour cream, or salsa.
The flavor profile is smoky and complex from the chipotle and spices, balanced by acidity from the vinegar and lime juice. This Barbacoa preparation is convenient and consistent, allowing home cooks to enjoy a classic Mexican meat dish with less active cooking time.
Ingredients
- 6 to 8 lbs chuck roast boneless , trimmed of excess fat and cut into 2 inch cubes
- 1 tablespoon avocado oil or other high heat oil
- 6 chipotle in adobo with sauce
- 1 onion peeled and roughly chopped
- 10 cloves garlic peeled and roughly chopped
- 1 cup beef broth
- ⅔ cup apple cider vinegar I use bragg's
- ½ cup lime juice
- 2 tablespoons cumin
- 2 tablespoons oregano dried
- 1 tablespoon chili powder
- 1 tablespoon salt sea salt
- ½ teaspoon cloves ground
- 6 tortillas
- cheese sour cream, salsa (optional toppings, shredded
Instructions
- In a large blender, add adobo, onion, garlic, beef broth, vinegar, lime juice, cumin, oregano, chili powder, salt, and cloves.
- Blend until smooth.
- Set aside.
Pick one of the following methods:
- INSTANT POT: In an instant pot, heat oil on high sauté and brown meat in small batches.
- When meat is browned, add sauce from blender.
- Set valve to seal and cook on high pressure for 50 minutes.
- Force release, shred, and add to burritos!
- SLOW COOKER: Brown meat in a heavy cast iron skillet in batches then add to slow cooker.
- Add sauce to meat, cook on high for 6 hours.
- When fork tender, shred and add to burritos.
- DUTCH OVEN: Preheat oven to 300 degrees.
- Add meat and brown, add the sauce and top with lid.
- Bake for 4-5 hours, until beef is pull-apart tender.
- Shred and add to burritos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 752kcal | 38% |
| Carbohydrates | 5g | 2% |
| Protein | 50g | 100% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 21g | 124% |
| Trans Fat | 10g | 500% |
| Cholesterol | 30mg | 10% |
| Sodium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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