Description
Experience the rich flavors of beef barbacoa made effortlessly in the Instant Pot. Tender beef chuck roast cooked with a blend of spices and served in warm tortillas.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1 chipotle pepper in adobo sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- Fresh cilantro for garnish
Instructions
- Cut the beef chuck roast into large chunks and season with salt, pepper, cumin, oregano, and smoked paprika.
- Set the Instant Pot to sauté mode and add a bit of oil. Once hot, brown the beef chunks on all sides.
- Remove the beef and set aside. Add chopped onion and garlic to the pot, sautéing until translucent.
- Add apple cider vinegar, lime juice, chipotle pepper, and beef broth to the pot, scraping the bottom to deglaze.
- Return the beef to the pot.
- Close the lid and set to cook on high pressure for 60 minutes.
- After cooking, allow for a natural release.
- Shred the beef with two forks and mix it with the cooking liquid.
- Serve with tortillas and garnish with fresh cilantro.
Notes
For added depth, consider marinating the beef in the seasonings overnight. Adjust chipotle pepper to control spice level.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 60g
- Cholesterol: 120mg
Keywords: beef barbacoa, Instant Pot, Mexican cuisine, shredded beef, family dinner