Instant Pot Beef Barbacoa
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
10
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Calories
401 kcal
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Course
Main Course
Instant Pot Beef Barbacoa
Description
Instant Pot Beef Barbacoa features chunks of chuck roast seasoned and seared before cooking in a sauce made with beef broth, fresh lime juice, apple cider vinegar, minced garlic, onions, chipotle peppers, and traditional spices like cumin, oregano, and cloves. The pressure cooking method tenderizes the meat while infusing the smoky and slightly spicy sauce flavors throughout. The result is juicy, tender shredded beef with a harmonious balance of acidity from lime and vinegar and smoky heat from the chipotles.
This barbacoa works well served in various ways: atop rice, inside warm tortillas, or scattered over salad or tortilla chips for texture contrast. Its robust flavors make it a flavorful, hearty protein option suitable for casual meals or gatherings.
The sauce can be prepared ahead and stored chilled, allowing quick assembly when ready to cook. After cooking, shredding the beef and letting it soak up the juices enhances the moisture and flavor. Leftover barbacoa stores well airtight in the fridge, making it convenient for meal prep and freezer meals.
Ingredients
For the Sauce:
- 1 cup beef broth full flavored
- ¼ cup lime juice freshly squeezed
- ¼ cup apple cider vinegar
- 8 cloves garlic minced
- sweet onion minced, half
- 4 chipotle pepper seeds removed, minced, from a can
- 2 TB adobo sauce from same can as chipotle peppers
- 4 tsp cumin ground
- 3 tsp oregano dried
- ¼ tsp ground clove
- 3 bay leaf
For the Beef:
- 4 lb chuck roast trimmed
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
- 3 TB olive oil
Instructions
- Make Sauce (can be made up to 2 days ahead): In a bowl, combine all sauce ingredients. Stir to incorporate well. If making ahead of time, keep chilled in airtight container until ready to use.
- Slice beef into 2" x 2" chunks. Sprinkle kosher salt and pepper evenly onto all sides of beef pieces. Set Instant Pot to sauté mode. Add olive oil; once oil is heated, add sear beef pieces in 2 batches to avoid overcrowding. Once all sides of beef pieces are nicely browned, place all the beef into the bowl of Instant Pot.
- Pour your prepared sauce evenly over the beef. Stir to combine. Cover tightly and set pressure cooker for 1 hour. Use Instant Release method to release pressure when beef is done. Gently shred the beef with forks or tongs, allowing shredded beef to soak up the juices afterwards.
- Serve beef barbacoa over rice, tortillas, salad, or tortilla chips.
Notes
- The sauce can be made up to two days ahead and kept refrigerated in a sealed container for convenience.
- After pressure cooking, gently shred the beef and allow it to absorb the cooking juices for better flavor and moisture.
- Leftover barbacoa stores well in airtight containers and is suitable for freezing or meal prepping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 1325mg | 55% |
| Potassium | 688mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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