Instant Pot Barbacoa Beef
Skip the chain restaurants and make your own Instant Pot Barbacoa Beef! Easy prep, super flavorful, and done in less than two hours.
Servings: 6
Ingredients
- 2.5-3 pounds Beef chuck roast I recommend a shoulder or chuck roast with good marbling
- 2 tablespoons Olive oil
- Kosher salt to taste
- Black pepper to taste
- 4 Chipotle peppers in adobo sauce
- 4 cloves Garlic
- ½ cup Beef broth can substitue with chicken broth
- 3 tablespoons Lime juice
- 3 tablespoons Apple cider vinegar
- 1½ tablespoons Ground cumin
- 1 tablespoon Dried oregano
- 2 teaspoons Brown sugar optional
- ¼ teaspoon Ground cloves
- 2 Bay leaves
Instructions
- Set your Instant Pot to Saute. Drizzle oil inside and heat until displays reads HOT.
- Cut the roast into 3 pieces and season with salt and pepper. Sear the chunks of beef in the Instant Pot on all sides, about 2 minutes per side. Press Cancel. Remove beef to a plate and splash some beef broth into the pot and deglaze.
- Add the remaining ingredients (except the bay leaves) to a food processor and blend until mostly smooth.
- Return beef to pot. Pour chipotle sauce over the roast and turn to coat; add bay leaves. Secure lid and pressure valve. Cook on Manual High for 60 minutes, and allow a full natural release.
- Remove and discard bay leaves, then shred beef with two forks, tossing well in the sauce to coat.
- Serve in tacos or nachos, or in burrito bowls.
Notes
Storage: Store leftover barbacoa beef within 2 hours of cooking. Refrigerate in a tightly sealed container for 3-4 days, or freeze for up to 4 months.
Nutrition
Calories: 401kcal | Carbohydrates: 4g | Protein: 37g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 355mg | Potassium: 655mg | Fiber: 1g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 4mg
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