Instant Pot OR Slow Cooker Barbacoa Beef
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8
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Calories
364 kcal
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Cuisine
Mexican
Instant Pot OR Slow Cooker Barbacoa Beef
Description
The Instant Pot OR Slow Cooker Barbacoa Beef recipe features a combination of beef chuck roast and a complex blend of seasonings including chipotle in adobo, garlic, lime juice, and Mexican oregano. The recipe begins with blending these ingredients into a smooth sauce, which is then poured over seared chunks of beef. When cooked under high pressure for an hour or slow-cooked, the beef becomes tender enough to shred easily. The result is richly flavored barbacoa with smoky heat and a bright tang from the lime and vinegar.
The texture is juicy and tender, with the beef absorbing the deep flavors of the chipotle and aromatics during cooking. This method allows the meat to develop a crust during searing which enhances the final taste.
The shredded beef is traditionally served in warm corn tortillas garnished with lime juice, cilantro, red onions, avocado, and cotija cheese, making it suitable for tacos or as a filling for burritos. This recipe suits gatherings where flavorful, make-ahead meat dishes are appreciated.
According to the notes, leftover beef stores well in an airtight container for up to five days refrigerated or can be frozen for up to a month. Allowing the shredded meat to rest in its juices before serving improves flavor absorption and juiciness.
Ingredients
- ¾ cup beef stock Mexican beer (Sol, Pacifico, Negro Modelo, etc.), or water
- 1 onion peeled and roughly chopped, small/medium white
- 4 to 5 cloves garlic
- diced green chiles one 4-ounce can
- 4 chipotle in adobo sauce or reduce/increase to taste based on preferred heat level
- 1 to 2 tablespoons adobo sauce or reduce/increase to taste based on preferred heat level
- ¼ cup lime juice fresh
- 2 tablespoons apple cider vinegar
- 1 ground cumin heaping tablespoon
- 1 dried oregano regular oregano may be substituted, heaping tablespoon, Mexican
- 2 teaspoons kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- ¼ teaspoon cloves ground
- 2 tablespoons olive oil
- 3 pounds beef chuck roast fat trimmed, and diced into 2-inch chunks, boneless
- 3 bay leaves 4
- corn tortillas lime juice, cilantro, red onions, avocado, cotija cheese, etc.; for serving
Instructions
- To the canister of a high speed blender or food processor, add the first 13 ingredients (through cloves), and process on high speed to combine until smooth; set aside.
Instant Pot Directions:
- Add the oil, beef, and sear on all sides until nicely crusted using the Saute function; flip intermittently; press Cancel to turn off the heat.
- Add the 13-ingredient puree to the beef that’s in your Instant Pot, add the bay leaves, stir to combine, close lid securely and set vent to Sealing.
- Press Manual, then press Pressure until the light on High Pressure illuminates. Adjust the +/- buttons until time reads 60 minutes and cook.
- After 60 minutes, carefully turn the vent to Venting for quick release, wait until all of the steam has released, and the valve has dropped.
- Remove the lid, discard bay leaves, shred the meat with 2 forks, and I recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.
Slow Cooker Directions:
- If using a slow cooker (I recommend a 6-quart size, give or take) and it has a searing function, use it here by adding the oil, beef, and sear on all sides until nicely crusted; flip intermittently. If it does not have a searing function, sear the beef in a large skillet or Dutch and then transfer it back into your slow cooker.
- Add the 13-ingredient puree to the beef that’s in your Slow Cooker, add the bay leaves, stir to combine, close lid, and cook for about 4 to 5 hours on High or about 7 to 8 hours on Low.
- Remove the lid, discard bay leaves, shred the meat with 2 forks, and I recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.
- Serve on warmed tortillas, or make burritos, quesadillas, tostados, sandwiches, tortas, etc.
Notes
- Store leftover barbacoa in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- After cooking, let the shredded beef sit in the cooking juices for about 15 minutes to enhance flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 364kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 33g | 66% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1151mg | 48% |
| Potassium | 660mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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