Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings
I love the bold flavours of this mouthwatering, tender, and juicy beef barbacoa. If you love a hearty Mexican-inspired meal, you have to try this Instant Pot Beef Barbacoa a try. It is crazy good, this deserves a spot on your favourite dinner rotation!
Ingredients
CHIPOTLE SAUCE:
1/4 tsp ground allspice
2 tsp adobo sauce (from the can)
3 chipotle peppers in adobo sauce (use individual peppers in the can and NOT the whole can)
5 cloves garlic roughly chopped
1/3 cup apple cider vinegar
2 tsp oregano (Mexican oregano is amazing)
3 tbsp lime juice (I suggest using fresh lime juice)
1 tbsp better than bouillon beef base (optional but recommended)
1 tsp kosher salt
1 tsp black pepper
1/2 cup beef broth (reduced sodium is best)
3 tsp ground cumin
BARBACOA:
2 tbsp vegetable oil
4 lbs beef chuck roast
4 oz. of can diced green chiles drained
2 bay leaves
1 yellow onion diced
3 tbsp tomato paste
1 lime sliced in half
1/2 tsp kosher salt
1/2 tsp black pepper
1 cup beef broth (reduced sodium)
1 cup beef broth (reduced sodium)
HOW TO MAKE INSTANT POT BEEF BARBACOA
Chipotle Sauce:
Step 1: Place the chipotle sauce ingredients in a food processor and pulse until well combined.
Beef Barbacoa:
Step 2: Before slicing the roast into 8-even pieces, discard any excess fat first. Sprinkle the meat with salt and pepper, rubbing until well coated.
Step 3: Set the Instant Pot to “Saute”. Add the vegetable oil. Once the oil is hot, add the beef and sear for about 1 minute until brown. Transfer the meat onto a clean plate when done.
Step 4: Into the pot, add the onion and cook until clear. Then, pour in a cup of beef broth. Deglaze the pot. Now, add the green chiles along with the bay leaves, and tomato paste. Continue to cook for a couple of minutes more.
Step 5: Push the “Cancel” button and return the meat slices into the pot along with the sauce. Mix well. On top, add the lime slices.
Step 6: Cover the pot, seal, and push the “Pressure Cook” button. Cook for an additional hour. Once done, “quick release” the pressure, then discard the bay leaves.
Step 7: Take the meat slices out of the pot and shred using two forks. Then, place the shredded meat back into the pot. Stir well.
Chicken Sauce:
Step 8: Into a mixing bowl, whisk 3 tbsp water with 2 tbsp cornstarch until the lumps are gone. Stir this into the pot until well blended.
Step 9: Set the Instant Pot to “Saute” and continue to cook for a few minutes more until the sauce has thickened, stirring the sauce occasionally.
Ingredients
- CHIPOTLE SAUCE:
- 1/4 tsp ground allspice
- 2 tsp adobo sauce (from the can)
- 3 chipotle peppers in adobo sauce (use individual peppers in the can and NOT the whole can)
- 5 cloves garlic roughly chopped
- 1/3 cup apple cider vinegar
- 2 tsp oregano (Mexican oregano is amazing)
- 3 tbsp lime juice (I suggest using fresh lime juice)
- 1 tbsp better than bouillon beef base (optional but recommended)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup beef broth (reduced sodium is best)
- 3 tsp ground cumin
- BARBACOA:
- 2 tbsp vegetable oil
- 4 lbs beef chuck roast
- 4 oz. of can diced green chiles drained
- 2 bay leaves
- 1 yellow onion diced
- 3 tbsp tomato paste
- 1 lime sliced in half
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup beef broth (reduced sodium)
- 1 cup beef broth (reduced sodium)
Instructions
Step 1: Place the chipotle sauce ingredients in a food processor and pulse until well combined.
Beef Barbacoa:
Step 2: Before slicing the roast into 8-even pieces, discard any excess fat first. Sprinkle the meat with salt and pepper, rubbing until well coated.
Step 3: Set the Instant Pot to “Saute”. Add the vegetable oil. Once the oil is hot, add the beef and sear for about 1 minute until brown. Transfer the meat onto a clean plate when done.
Step 4: Into the pot, add the onion and cook until clear. Then, pour in a cup of beef broth. Deglaze the pot. Now, add the green chiles along with the bay leaves, and tomato paste. Continue to cook for a couple of minutes more.
Step 5: Push the “Cancel” button and return the meat slices into the pot along with the sauce. Mix well. On top, add the lime slices.
Step 6: Cover the pot, seal, and push the “Pressure Cook” button. Cook for an additional hour. Once done, “quick release” the pressure, then discard the bay leaves.
Step 7: Take the meat slices out of the pot and shred using two forks. Then, place the shredded meat back into the pot. Stir well.
Chicken Sauce:
Step 8: Into a mixing bowl, whisk 3 tbsp water with 2 tbsp cornstarch until the lumps are gone. Stir this into the pot until well blended.
Step 9: Set the Instant Pot to “Saute” and continue to cook for a few minutes more until the sauce has thickened, stirring the sauce occasionally.
