Original Post: https://www.evolvingtable.com/instant-pot-barbacoa/
Instant Pot Barbacoa Recipe
Enjoy restaurant-quality Instant Pot Barbacoa anytime you like with this simple Chipotle copycat recipe! Beef chuck roast is pressure cooked in a flavorful chipotle sauce until tender enough to fall apart.
Servings: 8 servings
Ingredients
Chipotle Sauce:
- 3 chipotle chiles in adobo sauce
- 1 tablespoon adobo sauce if you’d like extra spice
- ½ cup beef broth
- ¼ cup lime juice freshly squeeze
- 2 tablespoons apple cider vinegar
- 1 tablespoon molasses or brown sugar
- 5 cloves garlic finely minced
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Barbacoa Beef:
- 3-4 pounds chuck roast fat trimmed and cut into large chunks
- 2 tablespoons oil divided
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup white onion finely chopped
- 4 ounces can diced green chiles
- 2 Bay leaves
- ¼ cup beef broth
Instructions
- Add 1 tablespoon oil to a 6-quart Instant Pot set to the sauté function. Add beef and sprinkle on salt and black pepper. Sear on all sides for a total of 4-5 minutes. You may have to do this in two batches if all of the meat does not fit in a single layer.3-4 pounds chuck roast, ¾ teaspoon salt, ¼ teaspoon black pepper
- Remove the beef from the pot and add an additional tablespoon of oil and the diced onion. Saute for 2-3 minutes, or until tender. Pour in the broth to deglaze the pot and scrape the bottom of it to release any stuck bits and pieces.1 cup white onion
- Add all chipotle sauce ingredients to a high-speed blender and blend for 30 seconds, or until smooth.3 chipotle chiles in adobo sauce, 1 tablespoon adobo sauce, ½ cup beef broth, ¼ cup lime juice, 2 tablespoons apple cider vinegar, 1 tablespoon molasses, 5 cloves garlic, 1 tablespoon cumin, 2 teaspoons dried oregano, ½ teaspoon paprika, ½ teaspoon ground black pepper, 1 teaspoon salt
- Add the blended chipotle sauce and can of diced chiles to the pot. Stir to combine and then add beef back in, making sure to submerge the it in the sauce. Place the bay leaves on top of the meat.4 ounces can diced green chiles, 2 Bay leaves
- Close the pot with the lid, ensuring the pressure release valve is set to sealed, and set to a manual pressure cook function on high pressure and cook for 60 minutes. Quick release the pressure as soon as the timer goes off.
- Remove the bay leaves and shred the beef using two forks. Stir it to completely coat it in the sauce.
- If desired, set the Instant Pot to the saute function and cook for 4-5 minutes to cook off some of the extra liquid.
- Serve barbacoa immediately in a toasted tortilla or over rice with sliced red onion, avocado, cilantro, and queso fresco. Enjoy!
Video
Notes
- Salt: Cut and generously salt the meat at least 1 day in advance to get a head start on tenderizing it.
- Meat: Especially when pre-salted, beef pieces should be patted dry with a paper towel prior to searing, to encourage browning.
- Ingredients: Using fresh ingredients like limes, garlic, and green chiles will yield far better tasting results than processed versions.
- Searing: While searing, work in small batches and leave a bit of space between pieces of meat to evaporate excess moisture.
Nutrition
Calories: 381kcal | Carbohydrates: 9g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1099mg | Potassium: 764mg | Fiber: 2g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 6mg
