Description
Tender, juicy shredded beef infused with smoky, spicy, and tangy flavors — this Instant Pot Barbacoa is a quick and flavorful dish perfect for tacos, burrito bowls, nachos, and meal prep. The fast pressure cooking method ensures melt-in-your-mouth results every time.
Ingredients
Main Ingredients
- 3 lbs beef chuck roast, cut into 3–4 large chunks
- 1 tbsp olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 3 chipotle peppers in adobo sauce (plus 1–2 tbsp of sauce)
- ½ cup beef broth
- ¼ cup lime juice
- 2 tbsp apple cider vinegar
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 2 bay leaves
Optional Toppings
- Cilantro
- Diced onion
- Pickled onions
- Avocado
- Cotija cheese
Instructions
- Brown the Beef: Set your Instant Pot to Sauté mode and heat the olive oil. Brown the beef chunks on all sides to seal in flavor, then remove and set aside.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot; sauté for about 2 minutes until softened and fragrant.
- Add Seasonings and Liquids: Stir in the chipotle peppers along with 1–2 tablespoons of adobo sauce, beef broth, lime juice, apple cider vinegar, oregano, cumin, salt, and black pepper.
- Return Beef and Add Bay Leaves: Place the browned beef chunks back into the pot and add the bay leaves.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on High Pressure for 60 minutes.
- Release Pressure: Allow for a 15-minute natural pressure release, then perform a quick release of any remaining pressure.
- Shred and Soak: Remove the beef and shred it using two forks. Return the shredded beef to the pot to soak up the flavorful juices.
- Serve: Serve the barbacoa in tacos, burrito bowls, or over nachos with your choice of optional toppings.
Notes
- Control heat level by adjusting the number of chipotle peppers: use 1 for mild or more for a spicier dish.
- For a touch of sweetness, add 2 tablespoons of orange juice to the sauce.
- This barbacoa freezes well; portion into containers for easy future meals.
- Ensure the chipotle peppers and beef broth you use are gluten-free to keep the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 1 hour (plus pressure build and release time)
- Category: Dinner, Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
