Instant Pot Barbacoa Beef is full of taste and is the perfect dish for Taco Tuesdays. It’s simple to make in the Instant Pot, ready in under an hour, and turns out perfectly tender every time.
We love Mexican-inspired dishes in our house. And this simple and delicious Barbacoa Instant Pot recipe makes a regular appearance not just on Taco Tuesdays and Cinco de Mayo, but anytime we’re craving Mexican flavors.
Barbacoa is really a cooking process that can be used with just about any cut of meat but is most often made with beef, lamb, or goat. Originating in Mexico and Central America to make tough cuts of meat more palatable, Barbacoa was usually slow-cooked in a vessel place in a hole in the ground.
Table des matières
Instant Pot Barbacoa Beef
2 ½ tablespoons olive oil
2 pounds (900g) chuck roast
1 onion sliced
2 carrots sliced
1 cup (240ml) beef broth
juice from 1 lime
3 teaspoons ground cumin
2 teaspoons ground oregano
1 teaspoon adobo
1 pinch ground cloves
1 teaspoon garlic purée
First add the oil to the Instant Pot and set to sauté mode. Once the oil is hot, add in the chuck roast and cook for two -2- minutes per side, until all sides are browned.
Then add the onion, carrots, lime juice, spices, garlic purée, and broth, stirring to combine.
Put the lid on, turn the valve to sealing, and set to manual pressure/high pressure for forty-five -45- minutes.
When done, perform a quick pressure release, open the lid, and remove half of the cooking liquid.
Roughly shred the barbacoa using two forks.
Transfer to a serving dish, garnish and serve.
Calories: 263kcal | Carbohydrates: 4g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 323mg | Potassium: 485mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2582IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg