Instant Pot Barbacoa
Instant Pot Barbacoa delivers tender, flavorful Mexican shredded beef quickly, perfect for tacos, burritos, or bowls.
Ingredients
Main Ingredients
- 3 lbs boneless beef chuck roast, cut into 2-3 inch chunks
- 2 tbsp olive oil
- 1 large white onion, roughly chopped
- 6 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped plus 1 tbsp adobo sauce
- 1 can diced green chiles (optional, for extra flavor) 4 oz
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar
- 2 tbsp lime juice
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cloves
- 1/4 tsp cayenne pepper adjust to taste
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare Beef and Sear: Pat the beef chuck roast chunks dry with paper towels and season generously with salt and pepper. Set your Instant Pot to 'Sauté' mode on high. Add olive oil and once hot, sear the beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
- Sauté Aromatics: Add the chopped onion to the Instant Pot and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant. Deglaze the pot with a splash of beef broth, scraping up any browned bits from the bottom.
- Combine Ingredients: Return the seared beef to the Instant Pot. Add the chopped chipotle peppers, adobo sauce, diced green chiles (if using), remaining beef broth, apple cider vinegar, lime juice, ground cumin, dried oregano, smoked paprika, ground cloves, cayenne pepper, and bay leaves. Stir to combine all ingredients well.
- Pressure Cook: Secure the lid on your Instant Pot and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high pressure for 60 minutes. Once cooking is complete, allow for a natural pressure release for 15 minutes before carefully turning the valve to 'Venting' to release any remaining pressure.
- Shred and Serve: Carefully remove the beef from the Instant Pot and transfer it to a large bowl or cutting board. Discard the bay leaves. Using two forks, shred the beef until it's completely pulled apart. Return the shredded beef to the Instant Pot with the cooking liquid and stir to coat. Serve warm with your favorite toppings.
Notes
- Don't Skip the Sear: Browning the beef before pressure cooking adds a depth of flavor you won't want to miss.
- Natural Release is Key: Allowing the Instant Pot to naturally release pressure for at least 15 minutes helps tenderize the meat further and keeps it juicy.
- Taste and Adjust: Always taste the shredded barbacoa and its sauce, adding more salt, lime, or cayenne pepper to suit your preference.
- Scrape the Bottom: After searing and sautéing, a quick deglaze with beef broth helps remove any stuck-on bits, preventing a 'burn' notice.