Instant Pot Barbacoa

Kristen's Keys for Instant Pot Barbacoa

To replicate the rich, nuanced flavor of classic barbacoa meat without specialty ingredients OR an underground oven, these are the tips that matter.

• Cut the beef into chunks before pressure cooking. The smaller pieces cook faster, more evenly, and absorb more of that bold sauce. This translates into insane flavor in record time.
• Blend the barbacoa sauce. That allows the flavor to meld together and the sauce coat (and flavor) the beef.
• Natural pressure release is key for tender beef. Let the pressure release naturally for at least 10-15 minutes after cooking. Quick-releasing too soon can make the meat tighten up instead of staying fall-apart tender.
• Finishing with lime juice is the difference between good and great. It sounds simple, but that squeeze of lime at the end brightens everything and balances the richness.

Notes on Ingredients

• Chuck Roast: The marbling melts down during cooking, giving you tender, flavorful beef without extra effort.
• Cooking Liquid: A mix of beef broth and a pale beer (like Corona) adds depth. If beer isn't your thing, use all beef broth.
• Green Chiles: Select mild canned diced green chiles to control the overall heat.
• Onion + Garlic: For depth. Opt for a yellow or white onion over a red onion for the best results.
• Vinegar: Apple cider vinegar is my go-to to bring acidity and brightness to the sauce, but white vinegar will work in a pinch.
• Spices: Salt, pepper, oregano, cumin, cloves, and bay leaves.
• Chipotle Peppers in Adobo: Smoky, slightly spicy, and key for that signature flavor. Freeze leftovers in an ice cube tray to prevent wasting the remainder of the can. Once frozen solid, pop into freezer-safe bag, and store in the freezer for up to 3 months. Each cube is about 1 tablespoon and can be used as desired.
• Lime: For finishing the dish.

How to Make Instant Pot Barbacoa

Whether you are just learning how to use your Instant Pot or are a seasoned pro, the following steps will walk you through how to achieve tender beef with an incredibly flavored barbacoa sauce.

Step One: Prepare Barbacoa Sauce

Add a bit of beef broth, chipotle peppers, green chiles, garlic, onion, and spices to a blender or a food processor fitted with an s-blade. Blend or process until smooth.

Step Two: Sear Beef

Heat a bit of oil using the sauté function. Once heated, add the beef and sear 2-3 minutes per side until browned and easily release from the inner pot. Work in batches if needed to allow the beef to caramelize, rather than steam.

Once browned, remove the beef from the inner pot and pace it on a plate.

Step Three: Delglaze the Inner Pot

Pour the beer (or beef broth) into the inner pot, and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot. This will help to prevent a burn notice from occurring.

Step Four: Layer Ingredients

Add the seared beef back to the inner pot, along with the dried bay leaves. Pour the blended barbacoa sauce on top of the beef.

Step Five: Pressure Cook with Natural Pressure Release

Using the manual or pressure cook button, set to cook on High Pressure for 60 minutes. After the cook time has elapsed, let the pressure release naturally for at least 15 minutes.

Step Six: Shred Beef

Once the beef has been pressure cooked, open the lid, remove the bay leaf, and shred the beef with two forks. It should fall apart with ease.

Once shredded, stir in the juice of a lime and serve as desired.