Instant Pot Barbacoa

Tender, juicy shredded beef Barbacoa Is full of delicious earthy spices. It’s fast and easy in the pressure cooker.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 1

Total Time 1 10

Servings 1/2-cup servings (total yield: 4 cups shredded meat)

Calories 273kcal

Author Toni Dash

Ingredients

3 tablespoons Olive oil
2 Pounds Chuck Roast large pieces of fat trimmed and cut into 4 pieces
1 medium Red onion sliced
1 Carrot peeled and sliced
2 Garlic cloves diced
1 cup Beef broth low sodium
Juice from 1 lime
1 tablespoon ground Cumin
2 teaspoons Mexican oregano regular oregano can be substituted
1 tablespoon Adobo sauce from a can of Chipotles en Adobo
1 Chipotle Pepper diced (from a can of Chipotles en Adobo)

Instructions

Set the Instant Pot on SAUTE and add the oil. Once hot add the chuck roast and cook for 1-2 minutes per side to sear the meat, until all sides are browned. Remove and set aside on a plate.
DEGLAZE the insert (the step is key to avoid a BURN warning). Keep the Instant Pot on SAUTE and add a small amount of the broth. Scrape until no food bits are sticking to the bottom.
Add the onion, carrot, garlic, lime juice, rest of the beef broth, cumin, oregano, adobo sauce and chipotle pepper; stir to combine. Add the beef back and turn to coat with the sauce.
Close the lid and valve and set on HIGH PRESSURE for 45 minutes.
When cooking completes do a QUICK RELEASE of the pressure. Remove the beef from the Instant Pot and turn the Instant Pot on SAUTE to allow the sauce to reduce while shredding the beef.
Shred the beef using 2 forks and return to the Instant Pot. Stir to coat the meat and turn the Instant Pot to warm.

Notes

This is a delicious taco or burrito filling and makes an incredibly good topping for salads!
● I also love it as a sandwich filling served with lettuce, pepper and creamy avocado.
● I like to make a large batch and freeze half. It lasts great frozen for up to 3 months.

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