Instant Pot Barbacoa Beef
User Reviews
5
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Total Time
1 hr 40 mins
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Servings
4 - 6
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Calories
394 kcal
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Course
Main Course
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Cuisine
South American, Mexican
Instant Pot Barbacoa Beef
Description
Instant Pot Barbacoa Beef begins with a 2-inch thick chuck roast seasoned and browned on both sides to seal in juices and add depth of flavor. The marinade combines minced garlic, onion, ground cumin and cloves, dried oregano, chipotle peppers with adobo sauce, bay leaves, and a splash of apple cider vinegar, soy sauce, and optional fish sauce for umami. After sautéing the aromatics, chicken stock is added to deglaze the pot before pressure cooking the beef until fall-apart tender.
The pressure cooking method shreds the beef effortlessly, soaking it in its rich, smoky, and spicy sauce. This preparation makes it ideal for filling tacos or serving alongside tortillas and a lime wedge. The combination of heat from chipotles and the aromatic herbs creates complexity, balanced by vinegar for brightness.
The recipe calls for using chuck roast with good marbling to ensure moist and flavorful meat. After cooking, you can keep the shredded beef warm in its juices for serving or freeze leftovers for later use. This Barbacoa showcases the pressure cooker’s ability to deepen flavors and tenderize tougher cuts quickly.
Ingredients
- 2 pounds (~1475g) chuck roast steak 2 inches in thickness
- 250 ml (1 cup) chicken stock unsalted, or high quality unsalted beef stock
Marinade
- 6 (21g) garlic minced, cloves
- 1 (210g) onion minced, medium
- 1½ teaspoon (3g) cumin seed , ground
- 2 tablespoons (30ml) apple cider vinegar
- 3 (0.4g) cloves , ground or ¼ teaspoon ground cloves
- 2 teaspoons (1.3g) oregano dried
- 2 - 3 (75g-90g) chipotles adjust according to your spicy preference, plus 2 tablespoons adobo sauce
- 2 (0.6g) bay leaf
- 1 tablespoon (15ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce (optional)
- kosher salt
- black pepper ground
Optional:
- 8 - 12 corn tortillas
- salsa pico de gallo
- 1 lime
Instructions
- Brown Chuck Roast Steak: Heat up Instant Pot using "Sauté More" function, then wait until it says "HOT". Pat dry the chuck roast steak, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Place the seasoned side of chuck steak in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 5 minutes, then flip beef to brown the other side for another 5 minutes. Remove the browned chuck steak, and set aside.
- Saute Onion and Garlic: Add minced onions in Instant Pot, and saute for 3 minutes. Add in minced garlic, 1½ tsp (3g) ground cumin, ¼ tsp (0.4g) ground cloves, 2 bay leaves, and 2 tsp (1.3g) dried oregano, then saute for another minute.
- Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom. Give it a quick mix.
- Pressure Cook Barbacoa Beef: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce (optional), 2 tbsp (30ml) apple cider vinegar, and 2 - 3 chipotles with 2 tbsp adobo sauces in Instant Pot, then give it a quick mix. *Spicy Tip: Adjust the amount of chipotles based on your spicy preference.*Pro Tip: Use the wooden spoon to smash the chipotles a bit. Place chuck roast in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 45 minutes, then 15 minutes Natural Release. Remove the lid carefully.
- Season & Thicken Barbacoa Sauce: Place chuck roast steak in a large mixing bowl and shred the meat with 2 forks. *Pro Tip: While you're shredding the meat, bring the barbacoa sauce mixture to a simmer with the "Saute More" function. Allow the sauce to reduce while you are shredding the beef. *Pro Tip: You can blend the sauce with an immersion blender for a smoother sauce with some extra body. Add the shredded beef in Instant Pot. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 pinches of salt).
- Garnish & Serve: Place the Beef Barbacoa on warm corn tortillas with a spoonful of salsa. Finish it with a squeeze of lime. Enjoy~
Notes
- Choose chuck roast with ample marbling for the best tenderness and flavor.
- Rate the recipe in the comments if you have tried it to provide feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 512mg | 21% |
| Potassium | 703mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 781IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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