Instant Pot Barbacoa Beef
User Reviews
5
-
Prep Time
5 mins
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Cook Time
45 mins
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Servings
8
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Calories
263 kcal
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Course
Main Course, Dinner
Instant Pot Barbacoa Beef
Description
The Instant Pot Barbacoa Beef recipe centers on slow-cooked chuck roast deeply infused with a blend of Mexican-inspired spices including cumin, oregano, adobo seasoning, and a hint of cloves. The meat is first seared to develop a browned crust which helps lock in flavor. Pressure cooking tenderizes the beef quickly, making shredding effortless.
The cooking liquid, flavored with lime juice and garlic, complements the tender beef with tangy and aromatic notes. This method yields richly seasoned, juicy meat suitable for tacos, burritos, or served on its own. The recipe's flexibility extends to using other beef cuts or meats like pork or lamb, adapting cooking times accordingly.
Notes suggest experimenting with beer instead of beef broth for added depth and puréeing the vegetables for a smoother sauce. Barbacoa can be stored refrigerated for up to three days or frozen for three months. Seasoning well before browning ensures balanced taste.
Ingredients
- 2 ½ tablespoons olive oil
- 2 pounds chuck roast
- 1 onion sliced
- 2 carrot sliced
- 1 cup beef broth
- juice lime from 1 lime
- 3 teaspoons cumin ground
- 2 teaspoons oregano ground
- 1 teaspoon adobo seasoning
- 1 pinch cloves ground
- 1 teaspoon Garlic puree
Instructions
- Add the oil to the Instant Pot and set to sauté mode. Once the oil is hot, add in the chuck roast and cook for 2 minutes per side, until all sides are browned.
- Add the onion, carrots, lime juice, spices, garlic purée, and broth, stirring to combine.
- Place the lid on, turn the valve to sealing, and set to manual pressure/high pressure for 45 minutes.
- When done, perform a quick pressure release, open the lid, and remove half of the cooking liquid.
- Roughly shred the barbacoa using two forks.
- Transfer to a serving dish, garnish (if desired) and serve.
Notes
- Season the beef generously with salt and pepper before browning for enhanced flavor.
- If garlic puree is unavailable, finely grate or process garlic to create a paste as a substitute.
- Blend onions and carrots into a paste if you prefer a smoother sauce without vegetable chunks.
- For a different flavor profile, try substituting beef broth with Mexican beer; alcohol cooks off during pressure cooking.
- You can use various cuts of beef or alternate meats like pork, lamb, or chicken, adjusting cooking times as needed.
- Store leftovers in an airtight container for up to 3 days in the fridge or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 323mg | 13% |
| Potassium | 485mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2582IU | 52% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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