Instant Pot Barbacoa Beef
Recipe by Amy + Jacky | PressureCookRecipes.com
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!
Ingredients
- 2 pounds (~1475g) chuck roast steak, 2 inches in thickness
- 250 ml (1 cup) unsalted chicken stock or high quality unsalted beef stock
Marinade
- 6 (21g) garlic cloves , minced
- 1 (210g) medium onion , minced
- 1½ teaspoon (3g) cumin seed , ground
- 2 tablespoons (30ml) apple cider vinegar
- 3 (0.4g) cloves , ground or ¼ teaspoon ground cloves
- 2 teaspoons (1.3g) dried oregano
- 2 - 3 (75g-90g) chipotles + 2 tablespoons adobo sauces (adjust according to your spicy preference)
- 2 (0.6g) bay leaves
- 1 tablespoon (15ml) regular soy sauce
- 1 tablespoon (15ml) fish sauce (optional)
- Kosher salt
- Ground black pepper
Optional:
- 8 - 12 corn tortillas
- Salsa (pico de gallo)
- 1 lime
Equipment
Instructions
- 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~
Notes
Chuck Roast: As always, try to find a chuck roast steak that's full of fat and beautiful marbling for the best results.
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Nutrition
Calories: 394kcal | Carbohydrates: 25g | Protein: 33g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 512mg | Potassium: 703mg | Fiber: 5g | Sugar: 3g | Vitamin A: 781IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 5mg