Description
This Instant Pot Barbacoa Beef recipe features tender, flavorful beef chuck roast cooked to perfection with smoky chipotle chilies, aromatic spices, and tangy lime juice. This traditional Mexican dish is perfect for tacos, burritos, or bowls and comes together quickly using the pressure cooker method, delivering rich, tender meat that’s easy to shred and soak up the delicious sauce.
Ingredients
For the sauce
- 1 small white onion, peeled
- 6 cloves garlic
- 3 chipotle chilies in adobo (or more, to taste)
- 1½ tablespoons ground cumin
- 1 tablespoon dried oregano
- ¼ teaspoon ground cloves
- 2 tablespoons apple cider vinegar
- ¼ cup fresh lime juice
- ¾ cup beef broth or water
For the beef
- 2 tablespoons vegetable oil
- 3 pounds beef chuck roast, all fat trimmed, cut into 8 portions
- 3 bay leaves
- Salt and pepper to taste
Instructions
- Prepare the sauce: In a food processor, combine the onion, garlic, chipotle chilies, ground cumin, dried oregano, ground cloves, lime juice, apple cider vinegar, and beef broth. Blend until the mixture is smooth and pureed, creating a flavorful sauce base.
- Season the beef: Pat dry the beef chuck roast portions and season each piece generously with salt and pepper to enhance the overall flavors during cooking.
- Sear the beef: Press the SAUTE function on the Instant Pot and heat the vegetable oil. Working in two batches, sear the beef chunks until they are browned on all sides, which locks in the juices and adds depth of flavor.
- Deglaze the pot: Turn off the SAUTE setting and add 2 tablespoons of water to the pot. Scrape the bottom with a wooden spatula or spoon to lift and dissolve any browned bits stuck to the surface. This prevents burning during pressure cooking and incorporates extra flavor into the sauce.
- Cook under pressure: Return the seared beef to the Instant Pot and pour the blended sauce over the meat. Add the bay leaves and stir gently so the beef is coated evenly. Secure the lid, set the steam vent to SEALING, and select the PRESSURE COOK or MANUAL setting for 60 minutes at high pressure. The Instant Pot will take roughly 7–8 minutes to reach pressure before starting the cooking countdown.
- Release pressure and shred: When cooking completes, perform a quick release of the steam. Carefully remove the lid, discard the bay leaves, and transfer the beef to a plate. Use two forks to shred the tender meat into bite-sized pieces.
- Soak in sauce: Place the shredded beef back into the Instant Pot with the cooking juices. Stir gently to let the meat absorb the flavorful sauce, enhancing its moistness and taste.
- Serve: Strain some of the cooking liquid if desired, and serve the barbacoa beef in warm tortillas with your favorite toppings such as chopped onions, cilantro, lime wedges, and salsa for a delicious meal.
Notes
- If you prefer less spicy, replace the chipotle chilies with 4 teaspoons of mild chili powder.
- Chipotles in adobo add smoky heat; adjust the number used for desired spice level and consider including some adobo sauce if you want extra flavor.
- Choose fresh, well-marbled beef chuck for the best texture and flavor in the final dish.
- Cut the chuck roast into even-sized portions against the grain to shorten fibers, resulting in more tender, easier-to-shred meat after cooking.
- Store leftovers in a sealed container in the refrigerator for up to one week or freeze for up to one month.
