Description
Instant Pot Barbacoa Beef is tender, juicy, and packed with bold Mexican-inspired flavors. Achieving a rich, slow-cooked taste in a fraction of the time, this shredded beef is perfect for tacos, burritos, bowls, or meal prep, making it a versatile and flavorful choice for any dinner.
Ingredients
Beef and Seasoning
- 3 pounds beef chuck roast, cut into large chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon smoked paprika
- 3 cloves garlic, minced
Liquids and Sauces
- 1 tablespoon olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1/2 cup beef broth
- 2 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce
Instructions
- Prepare the Instant Pot: Set the Instant Pot to the Sauté mode and add the olive oil to heat up, preparing the pot for searing the beef.
- Sear the Beef: Season the beef chunks evenly with salt and black pepper. Sear the beef in batches in the heated oil until browned on all sides to develop flavor. Remove and set aside.
- Sauté Garlic: Add minced garlic to the pot and sauté for about 30 seconds until fragrant, releasing a rich aroma to build the base flavor.
- Add Spices and Liquids: Stir in ground cumin, dried oregano, ground cloves, smoked paprika, apple cider vinegar, lime juice, beef broth, minced chipotle peppers, and adobo sauce to deglaze the pot and create a flavorful cooking liquid.
- Combine Beef and Sauce: Return the seared beef chunks to the Instant Pot and stir gently to coat them evenly with the spice and liquid mixture.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the Sealing position. Cook on High Pressure for 60 minutes to tenderize the beef thoroughly.
- Release Pressure: Let the pressure release naturally for 15 minutes, then perform a quick release to vent any remaining pressure safely.
- Shred and Serve: Open the lid, shred the beef using two forks, then stir it back into the sauce before serving for maximum flavor and moisture retention.
Notes
- Adjust the number of chipotle peppers to control the heat level according to your preference.
- For crispier beef, place shredded meat under a broiler briefly, perfect for tacos.
- Leftover barbacoa beef keeps well refrigerated for up to 4 days and can be frozen for up to 3 months for meal prep convenience.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
