Description
Make tender, flavorful beef barbacoa quickly using an Instant Pot.
Ingredients
Scale
- 3 lb beef chuck roast, trimmed and cut into large chunks
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 1/4 cup lime juice, fresh
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced (optional)
Instructions
- Place the beef chunks into the inner pot of the Instant Pot.
- In a separate bowl, whisk together the beef broth, apple cider vinegar, lime juice, chili powder, cumin, oregano, smoked paprika, salt, pepper, garlic, and chipotle pepper (if using).
- Pour the liquid mixture over the beef in the Instant Pot.
- Secure the lid and set the vent to sealing.
- Select the Manual or Pressure Cook setting and set the time for 60 minutes on High Pressure.
- Allow for a Natural Pressure Release (NPR) for at least 15 minutes before carefully moving the valve to quick release any remaining pressure.
- Remove the beef and shred it using two forks.
- Return the shredded beef to the pot and toss with the cooking liquid until coated.
- Serve immediately.
Notes
- You can broil the shredded beef for 2-3 minutes after shredding to get slightly crispy edges.
- For best flavor, let the barbacoa rest in the liquid for 10 minutes after shredding before serving.
- Prep Time: 15 min
- Cook Time: 1 hr 15 min
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup shredded beef
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 42
- Cholesterol: 120
Keywords: Instant Pot, Beef Barbacoa, shredded beef, Mexican food, pressure cooker