Instant Pot Barbacoa Recipe

Name: Instant Pot Barbacoa Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 95 min
Yield: 10 servings
Cuisine: Mexican,Latin
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 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

Instant Pot barbacoa provides the rich flavor of slow-cooked Mexican shredded beef in under two hours.

⭐ 4.4 (14 reviews) Prep: 15 minCook: 55 minTotal: 95 minYields: 10 servings

Category Tags:

Entree

Cuisine Tags:

Mexican Latin

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Instructions

Brown half of the beef in oil using the Instant Pot's sauté function, remove, and repeat with the remaining beef.
Mix stock, vinegar, lime juice, peppers, adobo sauce, cumin, oregano, salt, pepper, and cloves in a bowl; add to the pot and scrape up any browned bits.
Return the beef and bay leaves to the Instant Pot.
Close and seal the Instant Pot, then pressure cook on high for 45 minutes.
After cooking, allow 10 minutes of natural pressure release, then manually release any remaining pressure.
Remove and shred the beef with two forks, then combine with the cooking liquids.
Serve the barbacoa in tortillas, garnished with salsa, lime, and cilantro.

Nutritional Info (per serving)

Calories: 313 kcal

Carbohydrate: 2 g

Cholesterol: 135 mg

Fiber: 1 g

Protein: 45 g

Saturated Fat: 5 g

Sodium: 325 mg

Sugar: 1 g

Fat: 14 g

Unsaturated Fat: 0 g