gimmesomeoven4.9
Instant Pot Barbacoa Beef
This Instant Pot Barbacoa Beef recipe is super-easy to make in the pressure cooker, it's full of big flavors, and it is perfect for tacos, burritos, salads, quesadillas and more! Feel free to add more chipotles in adobo for a smokier flavor.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 20 min🔥 Cook: 1h 25m👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●pot
📝 Preparation Steps
1
Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Purée for ⏱️ 30 seconds, or until completely smooth. Set aside.
garlic4 cloveschopped green chiles1 (4-ounce) canground cumin1 tablespoonsalt2 teaspoons
2
Press the “Sauté” setting on the Instant Pot. Add oil. Then once it is heated and shimmering, add the roast and sear — turning every ⏱️ 45-60 seconds or so — until the roast is browned on all sides. Press “Cancel” to turn off the heat.
3
Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and set vent to “Sealing”.
bay leaves3
4
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads ⏱️ 60 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.
5
Remove the lid, and discard the bay leaves.
bay leaves3
6
Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up.
7
Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
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