Instant Pot Barbacoa Recipe
User Reviews
5
Instant Pot Barbacoa Recipe
Description
This Instant Pot Barbacoa uses a blend of chipotle peppers in adobo, beef broth, lime juice, apple cider vinegar, and a mix of spices such as cumin, oregano, and paprika to create a complex sauce. The chuck roast is seared in oil to lock in flavor, then onions are sautéed and deglazed with broth. The sauce is blended until smooth and combined with diced green chiles and bay leaves before the beef returns to the pot.
The dish is pressure cooked for one hour, making the meat tender and infused with smoky, spicy, and tangy flavors from the chipotle sauce. The barbacoa can be shredded and served as a robust filling for tacos, burritos, or rice bowls.
The chipotle sauce and meat can be prepared a few days ahead, and leftovers keep well refrigerated for up to five days. Freezing barbacoa for up to three months is suitable for preservation, and reheating should be gentle to avoid drying out the meat. Thaw frozen portions in the refrigerator before warming.
Ingredients
Chipotle Sauce:
- 3 chipotle chiles in adobo sauce
- 1 Tbsp. adobo sauce if you’d like extra spice
- ½ cup beef broth
- ¼ cup lime juice freshly squeeze
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. molasses or brown sugar
- 5 cloves garlic finely minced
- 1 Tbsp. cumin ground
- 2 tsp. oregano dried
- ½ tsp. paprika
- 1 teaspoon salt
- ½ teaspoon black pepper ground
Barbacoa Beef:
- 3-4 lb. chuck roast fat trimmed and cut into large chunks
- 2 Tbs neutral cooking oil divided, generic cooking oil
- ¾ tsp. salt
- ¼ tsp. black pepper
- 1 cup white onion finely chopped
- 4 oz. diced green chiles canned
- 2 bay leaf
- ¼ cup beef broth
Instructions
- Add 1 tablespoon oil to a 6-quart Instant Pot set to the sauté function. Add beef and sprinkle on salt and black pepper. Sear on all sides for a total of 4-5 minutes. You may have to do this in two batches if all of the meat does not fit in a single layer.
- Remove the beef from the pot and add an additional tablespoon of oil and the diced onion. Saute for 2-3 minutes, or until tender. Pour in the broth to deglaze the pot and scrape the bottom of it to release any stuck bits and pieces.
- Add all chipotle sauce ingredients to a high-speed blender and blend for 30 seconds, or until smooth.
- Add the blended chipotle sauce and can of diced chiles to the pot. Stir to combine and then add beef back in, making sure to submerge the it in the sauce. Place the bay leaves on top of the meat.
- Close the pot with the lid, ensuring the pressure release valve is set to sealed, and set to a manual pressure cook function on high pressure and cook for 60 minutes. Quick release the pressure as soon as the timer goes off.
- Remove the bay leaves and shred the beef using two forks. Stir it to completely coat it in the sauce.
- If desired, set the Instant Pot to the saute function and cook for 4-5 minutes to cook off some of the extra liquid.
- Serve barbacoa immediately in a toasted tortilla or over rice with sliced red onion, avocado, cilantro, and queso fresco. Enjoy!
Notes
- The chipotle sauce and beef can be prepared and assembled up to 3 days in advance for convenience.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days to maintain freshness.
- Freeze leftover barbacoa in sealed freezer bags or airtight containers for up to 3 months.
- Reheat refrigerated leftovers gently in the microwave or on the stovetop over medium-low heat to retain moisture.
- Thaw frozen portions thoroughly in the refrigerator before reheating to avoid toughening the beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 34g | 68% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1099mg | 46% |
| Potassium | 764mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 89mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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