Instant Pot Barbacoa Recipe

Name: Instant Pot Barbacoa Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 95 min
Yield: 10
Ingredients: 3 pounds beef chuck, cut into 2-inch pieces; 3 tablespoons vegetable oil, or as needed; 1/2 cup chicken stock; 1/3 cup apple cider vinegar; 1/4 cup lime juice; 2 chipotle peppers in adobo sauce, minced; 2 tablespoons adobo sauce (from the peppers); 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 1/2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground cloves; 2 bay leaves

Prep: 15 mins

Cook: 55 mins

Pressure Build/Release: 25 mins

Total: 95 mins

Servings: 8 to 10 servings

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This Instant Pot barbacoa is an excellent example of how the pressure cooker can streamline everyday meals.

The word barbecue comes from the Spanish word barbacoa, but that is where the similarity between the word and the dish ends. Traditional barbacoa is a dish cooked with moisture (baked, braised, or steamed), while barbecue is usually associated with the grill.

Authentic Mexican barbacoa has many regional variations. The dish is made with beef, lamb, goat, or other meat, and organ meats are often included. In some regions, barbacoa is cooked in a brick-lined pit, but other areas use the oven or stovetop to cook the meat. Whatever the method or ingredients, the meat comes out tender, juicy, and shreddable.

This Instant Pot version slashes cooking time dramatically, which means you don't have to wait for a special occasion; it's a dish that can be enjoyed as a dinner entrée any day of the week. And it is a fantastic choice for an extended family gathering or game day party.

Restaurant-Quality Mexican Red Rice Recipe

A large bowl of Mexican Red Rice served with cilantro and limes

3 pounds beef chuck, cut into 2-inch pieces
3 tablespoons vegetable oil, or as needed
1/2 cup chicken stock
1/3 cup apple cider vinegar
1/4 cup lime juice
2 pepper chipotle peppers in adobo sauce, minced
2 tablespoons adobo sauce (from the peppers)
1 tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 bay leaves

Gather the ingredients.

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Select the sauté button on the Instant Pot and add about half of the oil to the inner pot. When the oil is hot and shimmering, add about half of the beef. Cook until well browned on all sides. Remove the beef to a plate. Repeat with the remaining oil and beef. Remove the beef to the plate.

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In a bowl, combine the stock, vinegar, lime juice, peppers, adobo sauce, cumin, oregano, salt, pepper, and cloves; stir until blended. Add the liquids and seasonings to the pot and stir, scraping up any browned bits in the bottom of the pot.

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Add the beef back to the Instant Pot along with the bay leaves.

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Place the lid on the Instant Pot and lock it in place. Turn the valve to the sealing position and select pressure cook or manual setting (high pressure). Set the time for 45 minutes.

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When the time is up, let the pressure come down naturally for about 10 minutes. Carefully turn the valve to the venting position to release the remaining pressure.

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Remove the beef to a pan or bowl and shred it with two forks. Add the liquids to the beef. If you aren't serving immediately, add the shredded beef back to the pot and keep it on the warm setting.

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Serve the beef in soft or crisp corn tortillas with fresh salsa, lime wedges, and chopped cilantro.

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Enjoy!

Recipe Variation

Rather than chicken stock, use beef stock.

Nutrition Facts (per serving)
313	Calories
14g	Fat
2g	Carbs
45g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	313
% Daily Value*
Total Fat 14g	18%
Saturated Fat 4g	21%
Cholesterol 135mg	45%
Sodium 325mg	14%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 45g
Vitamin C 3mg	14%
Calcium 38mg	3%
Iron 5mg	26%
Potassium 501mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.