Instant Pot Beef Barbacoa

Name: Instant Pot Beef Barbacoa
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 3 chipotles in adobo, plus 2 tbsp sauce; 4 cloves garlic; 1/3 cup lime juice; 2 tbsp apple cider vinegar; 1 tbsp cumin; 1 tsp dried oregano; 1/4 tsp ground cloves; 1 cup beef stock; 2 bay leaves

Slow Cooker Instant Pot Freezer Friendly High-Protein Gluten-Free Keto & Low-Carb

Chuck roast pressure-cooked with chipotle, lime, and cloves until it shreds under a fork, then crisped under the broiler for the best possible edges.

Course: Slow Cooker
Time: 1 hr 30 min
Servings: 8

Cooking Notes

Brown the beef before pressure cooking so the finished barbacoa has roasted depth instead of tasting only braised. Work in batches if needed to keep the pot hot.
Use enough liquid to create pressure but not so much that the beef is swimming. The meat releases additional juices during cooking, and an overly wet pot dilutes the sauce.
Let the pressure release naturally for several minutes before opening, then shred the beef and reduce the cooking liquid if needed. Concentrating the juices before tossing them back with the meat gives better flavor.

Recipe Card

Instant Pot Beef Barbacoa

By Gabriella

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Category: Slow Cooker
Total Time: 1 hr 30 min
Difficulty: Easy

Servings: 8

Ingredients

3 lbs beef chuck roast, cut into large chunks
3 chipotles in adobo, plus 2 tbsp sauce
4 cloves garlic
1/3 cup lime juice
2 tbsp apple cider vinegar
1 tbsp cumin
1 tsp dried oregano
1/4 tsp ground cloves
1 cup beef stock
2 bay leaves

Instructions

1
Blend the chipotles, garlic, lime juice, vinegar, cumin, oregano, and cloves into a smooth paste with a splash of the stock.
2
Sear the beef chunks in the pot on saute mode until browned on two sides, working in batches so the pan stays hot.
3
Add the remaining stock, the chile paste, and the bay leaves, then pressure cook on high for sixty minutes.
4
Let the pressure release naturally for fifteen minutes, then shred the beef directly in the cooking liquid.
5
Spread the shredded meat on a sheet pan, spoon over some juices, and broil for five minutes so the edges crisp.