Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 8-10 people
You can pretty much make this using any cooking method you are comfortable with. Juicy, tender beef in a spicy chipotle sauce. Incredibly delicious with bold flavours that you’ll love.
Ingredients
CHIPOTLE SAUCE:
3 chipotle peppers in adobo sauce (individual peppers in the can – NOT the whole can)
2 teaspoons adobo sauce (from the can)
3 tablespoons lime juice (fresh is best)
1 tablespoon better than bouillon beef base (optional but recommended)
1/3 c apple cider vinegar
5 cloves garlic roughly chopped
3 teaspoons ground cumin
2 teaspoons oregano (Mexican oregano is amazing if you have it)
1/4 teaspoon ground allspice
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 c beef broth (reduced sodium is best)
BARBACOA:
4 pounds beef chuck roast
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 yellow onion diced
4 ounces can dice green chiles drained
3 tablespoon tomato paste
1 c beef broth (reduced sodium is preferred)
2 bay leaves
1 lime sliced in half
How to make Ultimate Instant Pot Beef Barbacoa
TO MAKE CHIPOTLE SAUCE:
Step 1: Into a food processor or blender, add the chipotle sauce ingredients and process until smooth, then, set aside.
TO MAKE BEEF BARBACOA:
Step 1: Remove any large section of fat from the roast and slice into 6 to 8 large pieces. Then, season with half tsp of salt and pepper each.
Step 2: In an Instant Pot, add the vegetable oil and set to “Saute”. Add the beef once the oil is hot and cook for about a minute or so on both sides or until browned. Do this in batches if necessary.
Step 3: Transfer the browned beef to a plate.
Step 4: Add the onion into the pot and saute for about 2 to 3 minutes until soft.
Step 5: Pour in a cup of beef broth. Use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Then, add in the tomato paste, green chiles, and bay leaves.
Step 6: Cancel or Keep Warm/Cancel and add the beef into the pot. Add in the pureed chipotle sauce and top with lime.
Step 7: Cover and seal and press “Manual” or “Pressure Cook”. Set the timer to 60 minutes.
Step 8: When done, turn the valve carefully into “venting” for a quick pressure release. Once the steam has released and the pin dropped, uncover and remove the bay leaves.
Step 9: Take the beef out and place into a large bowl. Shred and discard the purely fat parts.
Step 10: And add as much as cooking liquid into the beef.
THICKEN THE SAUCE:
Step 1: Combine 2 tbsp cornstarch with 3 tbsp water in a small bowl until smooth. Then, add this to the pot and press “Saute”.
Step 2: Cook for a few minutes, stirring occasionally until the sauce thickened.
Step 3: Add as much as you’d like into the shredded beef.
CRISP THE EDGES:
Step 1: Use foil to line a baking sheet.
Step 2: Prepare the broiler. Preheat it to high and position the oven rack to the upper third position.
Step 3: Into an even layer, spread the shredded beef on the prepared baking sheet and broil for a few minutes until crisped and charred.
Notes:
TO MAKE THIS IN A SLOW COOKER:
Step 1: Prepare the sauce ingredients.
Step 2: In a skillet, sear the beef.
Step 3: Into a slow cooker, add the rest of the ingredients, top with the cooked beef, and chipotle sauce.
Step 4: Cook for about 8 to 10 hours on low, covered, or until the beef is fork-tender.
IN THE OVEN:
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Prepare the sauce.
Step 3: In a large Dutch oven, sear the beef.
Step 4: Then, add in the onion, tomato paste, green chiles, and bay leaves.
Step 5: Cut down the beef broth into half a cup and pour in the chipotle sauce.
Step 6: Place in the preheated oven and bake for about 3 to 3 1/2 hours, covered, until the beef is fork-tender.
STOVETOP:
Step 1: Prepare the sauce.
Step 2: In a large Dutch oven, sear the beef.
Step 3: Add the onion, tomato paste, green chiles, beef broth, and bay leaves into the Dutch oven and pour in the chipotle sauce.
Step 4: Simmer for about 2 to 2 1/2 hours, covered. Take out the lid in the last 30 minutes of cooking and continue to cook until the meat is fork-tender. Or remove the beef from the Dutch oven, shred, and continue to simmer for 10 to 15 minutes more until the sauce is thick.
Nutrition Facts:
Calories: 476kcal | Carbohydrates: 7g | Protein: 45g | Fat: 30g | Saturated Fat: 14g | Cholesterol:
156mg | Sodium: 1132mg | Potassium: 934mg | Fiber: 2g | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 6mg
Ingredients
- CHIPOTLE SAUCE:
- 3 chipotle peppers in adobo sauce (individual peppers in the can - NOT the whole can)
- 2 teaspoons adobo sauce (from the can)
- 3 tablespoons lime juice (fresh is best)
- 1 tablespoon better than bouillon beef base (optional but recommended)
- 1/3 c apple cider vinegar
- 5 cloves garlic roughly chopped
- 3 teaspoons ground cumin
- 2 teaspoons oregano (Mexican oregano is amazing if you have it)
- 1/4 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 c beef broth (reduced sodium is best)
- BARBACOA:
- 4 pounds beef chuck roast
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion diced
- 4 ounces can dice green chiles drained
- 3 tablespoon tomato paste
- 1 c beef broth (reduced sodium is preferred)
- 2 bay leaves
- 1 lime sliced in half
Instructions
TO MAKE CHIPOTLE SAUCE:
Step 1: Into a food processor or blender, add the chipotle sauce ingredients and process until smooth, then, set aside.
TO MAKE BEEF BARBACOA:
Step 1: Remove any large section of fat from the roast and slice into 6 to 8 large pieces. Then, season with half tsp of salt and pepper each.
Step 2: In an Instant Pot, add the vegetable oil and set to “Saute”. Add the beef once the oil is hot and cook for about a minute or so on both sides or until browned. Do this in batches if necessary.
Step 3: Transfer the browned beef to a plate.
Step 4: Add the onion into the pot and saute for about 2 to 3 minutes until soft.
Step 5: Pour in a cup of beef broth. Use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Then, add in the tomato paste, green chiles, and bay leaves.
Step 6: Cancel or Keep Warm/Cancel and add the beef into the pot. Add in the pureed chipotle sauce and top with lime.
Step 7: Cover and seal and press “Manual” or “Pressure Cook”. Set the timer to 60 minutes.
Step 8: When done, turn the valve carefully into “venting” for a quick pressure release. Once the steam has released and the pin dropped, uncover and remove the bay leaves.
Step 9: Take the beef out and place into a large bowl. Shred and discard the purely fat parts.
Step 10: And add as much as cooking liquid into the beef.
THICKEN THE SAUCE:
Step 1: Combine 2 tbsp cornstarch with 3 tbsp water in a small bowl until smooth. Then, add this to the pot and press “Saute”.
Step 2: Cook for a few minutes, stirring occasionally until the sauce thickened.
Step 3: Add as much as you’d like into the shredded beef.
CRISP THE EDGES:
Step 1: Use foil to line a baking sheet.
Step 2: Prepare the broiler. Preheat it to high and position the oven rack to the upper third position.
Step 3: Into an even layer, spread the shredded beef on the prepared baking sheet and broil for a few minutes until crisped and charred.
Notes:
TO MAKE THIS IN A SLOW COOKER:
Step 1: Prepare the sauce ingredients.
Step 2: In a skillet, sear the beef.
Step 3: Into a slow cooker, add the rest of the ingredients, top with the cooked beef, and chipotle sauce.
Step 4: Cook for about 8 to 10 hours on low, covered, or until the beef is fork-tender.
IN THE OVEN:
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Prepare the sauce.
Step 3: In a large Dutch oven, sear the beef.
Step 4: Then, add in the onion, tomato paste, green chiles, and bay leaves.
Step 5: Cut down the beef broth into half a cup and pour in the chipotle sauce.
Step 6: Place in the preheated oven and bake for about 3 to 3 1/2 hours, covered, until the beef is fork-tender.
STOVETOP:
Step 1: Prepare the sauce.
Step 2: In a large Dutch oven, sear the beef.
Step 3: Add the onion, tomato paste, green chiles, beef broth, and bay leaves into the Dutch oven and pour in the chipotle sauce.
Step 4: Simmer for about 2 to 2 1/2 hours, covered. Take out the lid in the last 30 minutes of cooking and continue to cook until the meat is fork-tender. Or remove the beef from the Dutch oven, shred, and continue to simmer for 10 to 15 minutes more until the sauce is thick.
