Learn how to make Mouth-Watering Instant Pot Barbacoa Beef (Mexican Barbacoa). Tender juicy shredded beef exploding with bold complex flavors, top with refreshing salsa wrapped in warm corn tortillas. Super easy to make for tasty tacos, nachos, burritos, enchiladas, and more!
Barbacoa is a traditional style of Mexican cooking with many regional variations.
It generally refers to slow-cooking meat (usually lamb, goat, beef, or pork) over an open fire for a long time until the meat becomes juicy, flavorful & falling-apart tender. Then, it’s traditionally served on warm corn tortillas with salsa.
Traditional barbacoa is most often found at market stalls served for breakfast, brunch, and dinner; at parties or other special occasions.
Barbacoa Beef is pulled beef that has soaked up all the bold & exciting savory-umami-spicy-tangy-salty flavors from the rich chipotle sauce and spices. yummy~
One of the things we miss the most is dining out! We love trying new restaurants, exploring new cuisines, and getting to know the restauranteurs & chefs.
For now, let’s roll up our sleeves and explore new dishes & try out new recipes as we have some tasty fun experiments in our kitchens!
Super easy to make Mouth-Watering Instant Pot Barbacoa Beef (Mexican Barbacoa). Tender juicy shredded beef exploding with bold complex flavors, top with refreshing salsa wrapped in warm corn tortillas. Great for tasty tacos, nachos, burritos, enchiladas, and more!
Brown Chuck Roast Steak: Heat up Instant Pot using "Sauté More" function, then wait until it says "HOT". Pat dry the chuck roast steak, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Place the seasoned side of chuck steak in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 5 minutes, then flip beef to brown the other side for another 5 minutes. Remove the browned chuck steak, and set aside.
Saute Onion and Garlic: Add minced onions in Instant Pot, and saute for 3 minutes. Add in minced garlic, 1½ tsp (3g) ground cumin, ¼ tsp (0.4g) ground cloves, 2 bay leaves, and 2 tsp (1.3g) dried oregano, then saute for another minute.
Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom. Give it a quick mix.
Pressure Cook Barbacoa Beef: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce (optional), 2 tbsp (30ml) apple cider vinegar, and 2 - 3 chipotles with 2 tbsp adobo sauces in Instant Pot, then give it a quick mix. *Spicy Tip: Adjust the amount of chipotles based on your spicy preference.*Pro Tip: Use the wooden spoon to smash the chipotles a bit. Place chuck roast in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 45 minutes, then 15 minutes Natural Release. Remove the lid carefully.
Season & Thicken Barbacoa Sauce: Place chuck roast steak in a large mixing bowl and shred the meat with 2 forks. *Pro Tip: While you're shredding the meat, bring the barbacoa sauce mixture to a simmer with the "Saute More" function. Allow the sauce to reduce while you are shredding the beef. *Pro Tip: You can blend the sauce with an immersion blender for a smoother sauce with some extra body. Add the shredded beef in Instant Pot. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 pinches of salt).
Garnish & Serve: Place the Beef Barbacoa on warm corn tortillas with a spoonful of salsa. Finish it with a squeeze of lime. Enjoy~
Chuck Roast: As always, try to find a chuck roast steak that's full of fat and beautiful marbling for the best results.*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Cuisine: Latin American, Mexican
Keyword: barbacoa beef, barbacoa recipe, instant pot barbacoa, instant pot barbacoa beef, instant pot beef barbacoa, mexican barbacoa, pressure cooker barbacoa
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