Description
This Instant Pot Barbacoa Beef recipe delivers tender, flavorful shredded beef with a smoky, spicy chipotle kick, perfect for tacos, burritos, or bowls.
Ingredients
Scale
- 1–2 tablespoons olive oil
- 3 pound chuck roast, cut into 2″ cubes
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 medium onion, chopped
- 6 cloves garlic, roughly chopped
- 4 chipotle peppers in adobo sauce
- ¼ cup lime juice (3–4 limes)
- ¼ cup apple cider vinegar
- 6 ounce lager beer (1/2 bottle) or 3/4 cup beef broth
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- ¼ teaspoon ground cloves
- 1 tablespoon brown sugar
- 3 bay leaves
Instructions
- Heat the olive oil in your Instant Pot on the sauté setting. Season the beef cubes generously with salt and pepper. Sear the beef for 1-2 minutes on each side, working in batches if necessary to avoid crowding.
- Add onion, garlic, chipotle peppers, lime juice, apple cider vinegar, lager beer, ground cumin, dried oregano, ground cloves, and brown sugar to a blender or food processor. Pulse until smooth to create a rich and flavorful sauce.
- Pour the blended sauce over the seared beef in the Instant Pot. Add the bay leaves and stir to coat the beef evenly. Secure the Instant Pot lid and set to cook on high pressure for 60 minutes. When done, perform a quick release of the pressure.
- Remove and discard the bay leaves. Take the beef out of the Instant Pot and shred it using two forks. Return the shredded beef to the pot and stir well to mix with the sauce. Let the beef sit for 10 minutes to absorb more flavor before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg
Keywords: Pot Barbacoa Beef, Instant Pot Beef, Mexican Beef Recipe