Instant Pot Barbacoa Beef
This easy recipe for Instant Pot Barbacoa uses simple ingredients to deliver tender beef in a bold, smoky sauce. Perfect for tacos, bowls and more!
Servings: 10
Ingredients
For the Sauce
- ¾ cup low-sodium beef broth
- 2 chipotles in adobo sauce
- 1 tablespoon adobo sauce
- 4 ounces chopped green chiles
- 1 small yellow or white onion peeled and chopped
- 4 cloves garlic peeled
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon oregano Mexican oregano if you have it
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon ground cloves
For the Barbacoa
- 3 pounds chuck roast
- salt and pepper
- ½ tablespoon oil
- ½ cup light lager beer or additional beef broth
- 2 dried bay leaves
- prepared barbacoa sauce
- 1 medium lime
Instructions
- Add ¾ cup low-sodium beef broth, 2 chipotles in adobo sauce, 1 tablespoon adobo sauce, green chiles, onion, garlic, 2 tablespoons apple cider vinegar, 1 tablespoon ground cumin, 1 tablespoon oregano, 1 teaspoon kosher salt, 1 teaspoon black pepper, and ¼ teaspoon ground cloves to a blender or food processor fitted with an s-blade. Blend or process until the onion and garlic are fully broken down.
- Turn the Instant Pot sauté, add ½ tablespoon oil, and let heat for 2-3 minutes. While the oil is heating, cut the chuck roast into 3-4 inch cubes and season with salt and pepper. Add the seasoned beef and sear for 2-3 minutes per side until browned. Once the meat is browned, turn the Instant Pot OFF and remove the beef to a plate.
- Add ½ cup light lager beer (or additional beef broth) to the inner pot, and scrape up any browned bits on the bottom of the inner pot. Add the meat back into the inner pot and pour the blended sauce over the meat. Add in 2 dried bay leaves.
- Place the lid on the inner pot and be sure the vent knob is sealed. Using the manual or pressure cook button, set to cook on high pressure for 60 minutes.
- Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.
- Open the instant pot and remove the bay leaves. Shred the beef using 2 forks right in the inner pot, or remove and shred in a large bowl if that is easier for you.
- Stir the lime juice into the beef and serve as desired. Note on Serving: If using the beef as a filling for tacos, I recommend draining the shredded meat over a fine mesh strainer so that your tacos don’t get soggy. If serving over rice or in burrito bowls, use the sauce to flavor the rice.
Video
Notes
Beer: Use a mild, pale lager such as Coors Light or Corona. Or omit the beer and replace it with additional beef stock.
Frozen Beef: If using cubed chuck roast, skip searing the beef, and cook for 90 minutes on high pressure. If using a whole chuck roast, cook for 60 minutes per pound.
Skip Searing: If you skip searing the beef cook for 65 minutes on high pressure.
Chipotle in Adobo Sauce: Use 2 chipotles and about 1 tablespoon of the sauce. You can freeze the remaining chipotles and sauce in the freezer to use in future recipes.
Leftovers: Store leftover barbacoa beef in an airtight container for up to 4 days in the refrigerator for freeze in an freezer-safe container for up to 3 months.
Nutrition
Calories: 276kcal | Carbohydrates: 4g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 458mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 4mg
