INSTANT POT BEEF BARBACOA

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.

INSTANT POT BEEF BARBACOA

Rebecca Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings Remember it laterLike this recipe! Pin it to your favorite… General Recipes INSTANT POT BEEF BARBACOA European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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.