instant pot barbacoa

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!

Instant Pot Barbacoa Beef

chuck

250 ml (1 cup) unsalted chicken stock stock

(21 grams) garlic cloves (, minced)

(210 grams) medium onion (, minced)

(3 grams) cumin seed (, ground)

(30 milliliters) apple cider vinegar

(1.3 grams) dried oregano

(0.6 grams) bay leaves

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce ((optional))

Kosher salt

black pepper

corn tortillas

Salsa (pico de gallo)

lime

Brown Chuck Roast Steak: Heat up Instant Pot using &quot;Sauté More&quot; function, then wait until it says &quot;HOT&quot;. 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 &amp; Thicken Barbacoa Sauce: Place chuck roast steak in a large mixing bowl and shred the meat with 2 forks. *Pro Tip: While you&#039;re shredding the meat, bring the barbacoa sauce mixture to a simmer with the &quot;Saute More&quot; 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 &amp; Serve: Place the Beef Barbacoa on warm corn tortillas with a spoonful of salsa. Finish it with a squeeze of lime. Enjoy~

Tender fall apart beef loaded with traditional mexican spices and finished with fresh cilantro and lime juice.

Instant Pot Barbacoa

vegetable oil

chuck roast

beef broth (low sodium)

salt

chili powder

garlic powder

onion powder

cumin

smoked paprika

cilantro (chopped for garnish)

For best results, let chuck roast sit a room temperature for at least 30 minutes before searing.

Set Instant Pot to Sauté function and make sure you hit adjust until the more light is lit. That indicates it is heating at the highest setting. Heat vegtable oil until hot, then sear chuck roast on both sides.

While chuck roast is searing, combine salt, pepper, and seasonings in a small bowl. Remove roast from Instant Pot and season chuck roast all over.

Deglaze Instant Pot with beef broth, then return roast to Instant Pot and set to cook at High Pressure for 1:30 hours (display will read 90 minutes for older model Instant Pots). Once Instant Pot has finished cooking, let barbacoa Natural Pressure Release. Once the pin drops, remove lid and shred barbacoa. Squeeze juice from fresh lime over meat and sprinkle with fresh cilantro.

This Barbacoa Beef recipe makes tender and juicy shredded barbacoa in only 90 minutes in the pressure cooker!

Pressure Cooker Barbacoa Beef

boneless beef chuck roast

kosher salt, (enough to generously coat meat)

black pepper, (enough to generously coat meat)

½ tablespoons oil, (divided)

onion, (diced)

garlic, (minced)

beer, broth, or water

apple cider vinegar

lime, (juiced)

chipotle peppers in adobo sauce, (diced)

ancho chili powder* ((or regular chili powder))

oregano ((Mexican oregano preferred))

cloves

bay leaves

Cut the beef chuck roast into large 4-inch chunks, removing any large pieces of fat. Generously season all sides of the meat with salt and black pepper.

Press the saute button on the pressure cooker. When hot, add 1 1/2 tablespoons of oil and 3 or 4 pieces of meat. Brown the meat on all sides, flipping every 60 seconds. When browned, transfer to a plate and set aside. Continue working in batches until all the meat is browned.

Add the remaining 1 tablespoon of oil and the onions. Cook for 5 minutes, stirring often, making sure to scrape up any brown bits on the bottom of the pot.

Add the garlic and cook for 1 minute.

Add the beer (or broth or water), apple cider vinegar, lime juice, chipotle peppers in adobo sauce, ancho chili powder, chili powder, ground cumin, dried oregano, ground cloves, and bay leaves. Stir together to combine.

Add in the seared meat and toss with the liquid to combine.

Close the lid of the pressure cooker and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure, then adjust the +/- buttons until the time reads 60 minutes.

Let the pressure release naturally for 10 minutes, then release the remaining pressure carefully moving the venting position.

Remove the lid and shred the meat by pulling it apart with two fork. Taste and season with more salt as needed.

Serve barbacoa in warm corn tortillas with chopped onions, cilantro and lime juice, or on the side with rice and beans.

Tender shredded beef, in a flavorful spiced sauce. &nbsp;Perfect for tacos, burritos, salads, and more. &nbsp;This beef barbacoa recipe is cooked in the pressure cooker which gives it a cooked-all-day flavor but it is made in about an hour.

olive oil

beef

salt and pepper

onion (diced)

garlic (minced)

juice from 1 lime

chipotle pepper (minced)

chipotle

paprika

tomato sauce

rice vinegar

beef broth

In your Instant Pot or pressure cooker, add olive oil.  Select the saute setting and heat oil.

Sear both sides of your roast in oil.

Add onion, garlic, lime zest, lime juice, chipotle pepper, spices, tomato sauce, vinegar, and beef broth.

Using the manual mode, cook for 90 minutes and use a natural pressure release.

Remove beef from pressure cooker and shred.

Meanwhile set pressure cooker to saute and reduce liquid by about a third.

Return shredded meat to liquid.

Serve on tacos, burritos, quesadillas, or salads. Serving suggestions in notes.

https://content.jwplatform.com/videos/IJf6WpzV.mp4

Tender, juicy shredded beef, in a flavorful spiced sauce.  Perfect for tacos, burritos, salads, and more. This instant pot barbacoa recipe is cooked in the pressure cooker which gives it a cooked-all-day flavor but it is made in about an hour. Serve them up with a side of pinto beans and Mexican rice for a meal you won't forget!

barbacoa blog.mov

🎉🌮🙌🏻 Learn how to make authentic-tasting barbacoa beef in your Instant Pot OR in your slow cooker! Either way is EASY, and the meat tastes just like from your favorite Mexican restaurant! Everyone LOVES how juicy and tender it is! Use the barbacoa beef in tacos, quesadillas, sandwiches, and more.

Instant Pot OR Slow Cooker Barbacoa Beef

beef stock (Mexican beer (Sol, Pacifico, Negro Modelo, etc.),

onion

garlic

green chiles

chipotles in adobo sauce (or reduce/increase

lime juice

oregano oregano

black pepper (or to taste)

corn tortillas (lime juice, cilantro, red onions, avocado, cotija cheese, etc.;

To the canister of a high speed blender or food processor, add the first 13 ingredients (through cloves), and process on high speed to combine until smooth; set aside.

Add the oil, beef, and sear on all sides until nicely crusted using the Saute function; flip intermittently; press Cancel to turn off the heat.

Add the 13-ingredient puree to the beef that’s in your Instant Pot, add the bay leaves, stir to combine, close lid securely and set vent to Sealing.

Press Manual, then press Pressure until the light on High Pressure illuminates. Adjust the +/- buttons until time reads 60 minutes and cook.

After 60 minutes, carefully turn the vent to Venting for quick release, wait until all of the steam has released, and the valve has dropped.

Remove the lid, discard bay leaves, shred the meat with 2 forks, and I recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.

Instant Pot Directions:

If using a slow cooker (I recommend a 6-quart size, give or take) and it has a searing function, use it here by adding the oil, beef, and sear on all sides until nicely crusted; flip intermittently. If it does not have a searing function, sear the beef in a large skillet or Dutch and then transfer it back into your slow cooker.

Add the 13-ingredient puree to the beef that’s in your Slow Cooker, add the bay leaves, stir to combine, close lid, and cook for about 4 to 5 hours on High or about 7 to 8 hours on Low.

Serve on warmed tortillas, or make burritos, quesadillas, tostados, sandwiches, tortas, etc.

Slow Cooker Directions:

Thanks for sharing this  Instant Pot or Slow Cooker Barbacoa Beef, super excited to try this one with us . Surely gonna try this one

Was a BIG HIT at our annual Mother's Day lunch. Making it again for my husband's bday plus I've been asked for the recipe as well by family :-)

Thank you for this recipe! I've made it multiple times, and continue to just love it every single time.  I use moose, and it is oh so very tasty! Thank you, thank you.

I don't usually cook, but this Slow Cooker Barbacoa Beef recipe was so easy and tasty, I can see myself cooking at home more often. It also tastes great on its own or over rice or in tacos. The recipe is easy to follow, doesn't take a lot of time, &amp; can easily be doubled or tripled

I loved this recipe so much . It's really awesome

Love this delicious Instant Pot or Slow Cooker Barbacoa Beef, seems  super delicious . Super excited to try this one

Thanks for sharing this instant Pot or Slow Cooker Barbacoa Beef recipe. This one seems super delicious . Super excited to try this one .

Tender beef barbacoa from beef shank made in the instant pot. Serve it with rice and beans or in tortillas as tacos.

Beef Shank Barbacoa Recipe

Beef Shank ((Chamorro de Res) Seasoned

Garlic Cloves Whole

Onion Whole (Cut in Half)

Roma Tomatoes (Cut in Half)

Guajillo Peppers ((Seeds Removed))

Chiles De Arbol

Dried Mexican Oregano

Bay leaves

oz Mexican Beer

Cups Beef Broth (Low Sodium)

Salt (if needed)

Season beef shank with salt and pepper on both sides. Add oil to Instant pot and select sauté/high. Sear both sides of beef, one at a time.

Remove seared beef shanks and deglaze pot with beer. Scrape off any bits on the bottom of the pan. Add Beef Broth and beef shanks back into the pot. Add all remaining ingredients on top of the beef. (Dried chili&#39;s tomatoes, onion, garlic, oregano, and bay leaves)

Set timer to manual/high pressure 40 minutes. Once the timer goes off, allow pressure to release naturally for 10 minutes then release remaining pressure.Remove instant pot lid and use tongs to remove the pieces of beef and bone. Strain remaining broth and add some to the beef to prevent it from drying out. Save remaining broth for a soup. Taste beef and add additional salt if needed.

Season beef shank with salt and pepper on both sides. Add oil to Dutch oven over medium high heat. Sear both sides of beef, one at a time.

Cook on the grill over indirect heat (350 degrees F) for 6 hours. Alternatively, you can also cook it in a Dutch oven on the stove, bring the liquid to a boil, then reduce the heat to a simmer and continue cooking for about 4 hours or until the meat is tender. If the pot is getting too dry, you can add some beef broth.

Once the Barbacoa is done, remove the meat and bones into a large dish for shredding. If there are juices left, add some back into the shredded meat, and discard the remaining ingredients. Taste beef and add additional salt if needed.

Dutch Oven Method

https://www.youtube.com/watch?v=ngP1SHNr87Y

Tender beef barbacoa from beef shank made in the instant pot. Serve with rice and beans or in tortillas as tacos.

Recipe and Instructions: https://thaicaliente.com/barbacoa/

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Beef Shank (Chamorro de Res) Barbacoa

Top 6 instant pot barbacoa recipes from across the web

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Instant Pot Barbacoa Beef

Instant Pot Barbacoa

Pressure Cooker Barbacoa Beef

Instant Pot Barbacoa

Instant Pot OR Slow Cooker Barbacoa...

Beef Shank Barbacoa Recipe

Top 6 instant pot barbacoa recipes from across the web

The most viewed instant pot barbacoa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Barbacoa Beef

Instant Pot Barbacoa

Pressure Cooker Barbacoa Beef

Instant Pot Barbacoa

Instant Pot OR Slow Cooker Barbacoa...

Beef Shank Barbacoa Recipe

The most viewed instant pot barbacoa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine