Go Back
Print Recipe

Instant Pot Barbacoa Beef

Author: Catherine's Plates

Ingredients

  • 3 lbs Chuck Roast cut into 2 inch pieces.
  • 2/3 cup beer, beef broth or water
  • 1 TBS minced garlic
  • 2 chipotles canned in adobe sauce
  • 1 small onion large dice
  • 1 (4 oz) can chopped green chilies
  • 1/4 cup lime juice
  • 2 TBS apple cidar vinegar
  • 1 TBS Ground Cumin
  • 1 TBS dried mexican oregano or regular oregano is fine
  • 2 tsp Salt
  • 1 tsp pepper
  • 1/4 tsp ground cloves
  • 3 bay leaves

Instructions

  • In a food processor and blender, combine garlic, chipotles, onion, green chilies, lime juice, vinegar, cumin, oregano, salt, pepper, cloves, and beer (or beef broth or water). Puree for 30-45 seconds. set aside.
  • On instant pot, press saute, add oil and heat up, should look like the oil is shimmering. add roast pieces and sear on all sides. I do this in two batches.
  • Press cancel to turn off heat. Add pureed sauce and the bay leaves. Mix well. Make sure to scrape the bottom of pan to release any pieces. (this will keep the instant pot from thinking somethings burning on the bottom of unit.)
  • Close lid securely, set knob to sealing. Put on manual setting, high pressure for 60 minutes.
  • After done, allow a manual release for 20 minutes then quick release for any remaining steam. Open & remove lid.
  • Remove bay leaves and toss.
  • Shred beef.
  • You can place on soft tacos or rice bowls. Optional ingredients for tacos and rice bowls: cilantro, avocado, cheese, crema, onions, pico, tomatoes, corn.
  • serve and enjoy.