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Instant Pot Barbacoa Beef
This Instant Pot Barbacoa Beef recipe is perfect for busy weeknights or your next Taco Tuesday. With only 15 minutes of prep time, let your pressure cooker do the work for you and have dinner on the table in just over an hour.
Ingredients
- 2 pounds chuck roast, fat trimmed and cut into 2-inch cubes
- 3/4 cup beef broth
- 3-4 chipotles in adobo, peppers only
- 4 ounce can diced green chilies
- 1/4 cup fresh squeezed lime juice
- 3 tbsp apple cider vinegar
- 3 whole bay leaves
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 tsp ground cloves
- salt and pepper
Instructions
- Sear beef: Set the Instant Pot to the SAUTE option. Heat oil then add in chuck roast. Sear for 2-3 minutes on each side or until golden brown on both sides. Turn off the Instant Pot.
- Add all of the ingredients to the Instant Pot: Pour in beef broth, chipotles in adobo, green chilies, lime juice, apple cider vinegar and the rest of the seasonings. Stir to combine. Pressure cook: Cover and set the Instant Pot to pressure cook on HIGH for 60 minutes.
- Shred beef: Allow the steam to naturally release. Remove lid and shred beef (I typically just leave it in the Instant Pot and shred it in there)
- Serve: Using a slotted spoon remove shredded beef and serve immediately in tacos, burritos, or simply over rice.
Nutrition Information
Calories: 305kcalCarbohydrates: 7gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 396mgPotassium: 595mgFiber: 2gSugar: 1gVitamin A: 458IUVitamin C: 6mgCalcium: 62mgIron: 5mg