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- 3 lbs beef chuck roast, cut into large chunks - 2 tablespoons olive oil - 1 medium white onion, chopped - 4 cloves garlic, minced - 2 chipotle peppers in adobo sauce, chopped - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 2 bay leaves - 1 cup beef broth - 1/4 cup lime juice (freshly squeezed) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Corn tortillas (for serving) For this Instant Pot Beef Barbacoa, you need a few key ingredients. First, the beef chuck roast gives a rich flavor. Make sure to cut it into large chunks. Next, olive oil helps brown the meat. Aromatics like onion and garlic add depth to the dish. Seasonings are important. Chipotle peppers bring heat and smokiness. Cumin, oregano, and smoked paprika create a warm spice blend. The cooking liquid is a mix of beef broth and fresh lime juice. This combination adds moisture and tang to the beef. Don't forget the toppings. Fresh cilantro brightens the dish, and corn tortillas serve as a base. These ingredients make a tasty and satisfying meal you will love. {{ingredient_image_1}} First, set your Instant Pot to 'Sauté'. Add 2 tablespoons of olive oil to the pot. When the oil is hot, add 3 lbs of beef chuck roast, cut into large chunks. Sear the beef on all sides until it is browned. This step locks in the flavor. Once browned, remove the beef and set it aside. In the same pot, add the chopped onion. Cook it for about 2-3 minutes until it softens. Then, add 4 cloves of minced garlic. Cook for another minute. This adds a lovely fragrance to your dish. Next, stir in the spices and liquids. Add 2 chopped chipotle peppers, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and 2 bay leaves. Pour in 1 cup of beef broth and 1/4 cup of lime juice. Make sure to scrape the bottom of the pot. This deglazing step gets all the tasty bits mixed in. Now, return the seared beef to the pot. Close the lid and set the valve to 'Sealing'. Cook on 'High Pressure' for 60 minutes. The pressure cooking helps tenderize the beef and infuse it with flavor. When the time is up, let the pressure release naturally for 15 minutes. After that, switch the valve to 'Venting' to let out any remaining pressure. Carefully open the lid and remove the beef chunks. Place them on a cutting board and shred the meat into bite-sized pieces using two forks. Return the shredded beef to the pot. Mix it with the sauce, tasting as you go. Season with salt and pepper if needed. Allow it to heat through for a few minutes. Warm your corn tortillas on a griddle or flame. Spoon the beef barbacoa onto the tortillas. Top it with fresh cilantro and any other toppings you like. Enjoy your flavorful meal! - How to achieve optimal tenderness: Use beef chuck roast for the best results. This cut has enough fat to keep the meat juicy. Sear the beef well before cooking. This step adds flavor and helps break down the fibers. Always choose a natural pressure release for tender meat. - Ensuring maximum flavor infusion: Marinate the meat in lime juice and spices overnight if you have time. This step boosts flavor. When cooking, be sure to deglaze the pot. Scrape up the brown bits. They add rich taste to the dish. - Pairing with toppings and sides: Serve your beef barbacoa with fresh cilantro, diced onions, and lime wedges. These add brightness to each bite. You can also include sliced jalapeños for heat. - Creating a taco bar experience: Set up a taco bar with various toppings. Offer corn tortillas, guacamole, and salsa. Let everyone build their own tacos. This makes the meal fun and interactive. - Overcooking or undercooking meat: Always follow the cooking time closely. Cooking too long can dry out the beef. Too short can leave it tough. Aim for exactly 60 minutes on high pressure. - Not deglazing the pot properly: This step is key for flavor. After sautéing, use a wooden spoon to scrape the bottom. Any stuck bits add depth to your sauce. Don’t skip this important part! Pro Tips Choose the Right Cut: For the best flavor and tenderness, use beef chuck roast. It's well-marbled and breaks down beautifully during cooking. Don't Skip the Searing: Searing the beef before pressure cooking adds depth of flavor and a rich color to your barbacoa. Adjust Spice Level: If you prefer a milder taste, reduce the number of chipotle peppers or remove the seeds before chopping. Serve with Fresh Toppings: Enhance the flavor by serving with lime wedges, diced onions, and fresh cilantro for a burst of freshness in every bite. {{image_2}} You can use different cuts of beef if you want. Some good options include brisket or flank steak. These cuts also work well in the Instant Pot. For the chipotle peppers, you can switch to jalapeños if you prefer less heat. You can also use smoked paprika for a milder flavor. Adding extra spices can boost the flavor. Try using coriander or chili powder for a new twist. Fresh herbs like thyme or parsley can also add a nice touch. Incorporating vegetables can make the dish even better. You can add bell peppers or carrots for sweetness. Just chop them up and add them when you mix the other ingredients. Beef barbacoa is great in many dishes. You can make burritos or nachos with it. Just layer the beef on top with your favorite toppings. You can also use different types of tortillas. Flour tortillas are soft and tasty. Corn tortillas add a nice crunch, so try both and see what you like best! To keep your beef barbacoa fresh, store it properly. First, let the barbacoa cool at room temperature. Then, place it in an airtight container. This keeps moisture in and air out. Store it in your fridge for up to three days. If you want to keep it longer, freeze it. Divide the barbacoa into smaller portions. Use freezer-safe bags or containers. Squeeze out excess air to avoid freezer burn. It can last for up to three months in the freezer. When reheating, you want to keep the beef tender. The best way is to use the stovetop. Place the barbacoa in a skillet over low heat. Add a splash of beef broth or water. This helps to keep it moist. Stir occasionally until it's warmed through. For tortillas, warming them is key. Use a skillet or an open flame. Heat them for about 30 seconds on each side. This makes them soft and ready to hold all the delicious barbacoa. Enjoy your meal! When stored correctly, Instant Pot Beef Barbacoa lasts about 3-4 days in the fridge. Keep it in an airtight container. If you want to store it longer, freeze the barbacoa. It can last for up to 3 months in the freezer. Just make sure to use freezer-safe bags or containers to prevent freezer burn. Yes, you can! If you do not have an Instant Pot, use a slow cooker or a stovetop pot. For a slow cooker, sear the beef as you would in the Instant Pot. Then, place all the ingredients in the slow cooker and cook on low for 8 hours. For the stovetop, simmer the mixture on low heat for about 3 hours, stirring occasionally, until the beef is tender and shreds easily. Beef Barbacoa pairs well with many sides. You can serve it with: - Refried beans - Mexican rice - Grilled corn on the cob - Fresh guacamole - A simple salad with lime vinaigrette These options will add color and flavor to your meal. Absolutely! This recipe is great for meal prep. You can make a big batch and store it in portions. Pack it with tortillas and your favorite toppings for quick meals. Just reheat the barbacoa in the microwave or on the stove. It saves time and keeps you satisfied throughout the week. This blog covered the key steps to making beef barbacoa in an Instant Pot. We began with essential ingredients and how to prepare them. Next, I explained the searing, sautéing, and cooking processes. I also shared tips to avoid common mistakes and variations to suit your taste. In conclusion, making barbacoa is easier than it seems. With practice, you can create a dish your family will love. Enjoy experimenting with different flavors in your meals!

Savory Instant Pot Beef Barbacoa

A flavorful and tender beef barbacoa made in the Instant Pot, perfect for tacos.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 3 lbs beef chuck roast, cut into large chunks
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 cup beef broth
  • 1 4 cup lime juice (freshly squeezed)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Corn tortillas (for serving)

Instructions
 

  • Set the Instant Pot to the 'Sauté' mode and add olive oil. Once hot, add the beef chunks and sear on all sides until browned. Remove the beef and set aside.
  • In the same pot, add the chopped onion and sauté for about 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  • Stir in the chopped chipotle peppers, cumin, oregano, smoked paprika, bay leaves, beef broth, and lime juice. Scrape the bottom of the pot to deglaze any browned bits.
  • Return the seared beef to the pot. Close the lid of the Instant Pot, set the valve to 'Sealing', and cook on 'High Pressure' for 60 minutes.
  • Once the cooking time is done, let the pressure release naturally for 15 minutes before switching the valve to 'Venting' to release any remaining pressure. Carefully open the lid.
  • Remove the beef chunks and place them on a cutting board. Using two forks or meat shredders, shred the meat into bite-sized pieces.
  • Return the shredded beef to the pot and mix with the sauce. Taste and season with salt and pepper as needed. Allow it to heat through for a few minutes.
  • Warm corn tortillas on a griddle or open flame. Spoon the beef barbacoa onto tortillas and top with fresh cilantro and any desired toppings.

Notes

Serve with lime wedges, diced onions, and fresh cilantro for an interactive dining experience.
Keyword barbacoa, beef, Instant Pot, tacos