Instant Pot Barbacoa
Instant Pot Barbacoa is a flavorful and tender Mexican dish that brings a taste of authenticity to your kitchen in no time. Made with juicy chuck roast and infused with spices, this easy recipe transforms simple ingredients into a succulent meal perfect for tacos, burrito bowls, or family gatherings. With just a few steps in your Instant Pot, you’ll be serving up restaurant-quality barbacoa that will impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs chuck roast, cut into large chunks
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 1 cup low-sodium beef broth
- 3 tbsp freshly squeezed lime juice
- 2 chipotle peppers in adobo sauce
- 2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- 1. Sear the meat: Season chuck roast with salt and pepper. Set Instant Pot to 'Sauté' mode and sear beef chunks until browned on all sides. Remove and set aside.
- 2. Add aromatics: In the same pot, sauté chopped onion and minced garlic until translucent.
- 3. Blend the sauce: Combine lime juice, chipotle peppers, cumin, and beef broth in a blender; blend until smooth.
- 4. Pressure cook: Return beef to the pot with the sauce mixture. Close the lid and set to 'Manual' for 60 minutes on high pressure.
- 5. Shred & serve: After cooking, let pressure release naturally for 10 minutes before shredding the meat with two forks. Return shredded beef to the pot to coat with juices.
- 6. Serve warm over tortillas or rice, garnished with fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://homechefrecipes.com/instant-pot-barbacoa/