- #instant-pot
- #high-protein
Instant Pot Beef Barbacoa
Chuck roast braised with chipotle, lime, and cumin until it shreds with a fork. 75 minutes total but 10 minutes of active work, and the leftovers carry three more meals.
by John at Baisics
Ingredients
- 3 lb boneless beef chuck roast, trimmed and cubed
- 3 peppers chipotles in adobo
- 5 cloves garlic, minced
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 0.25 tsp ground cloves
- 0.25 cup apple cider vinegar
- 0.25 cup lime juice
- 1 cup low-sodium beef broth
- 2 leaves bay leaves
- 1.5 tsp kosher salt
Instructions
- 1
Blend chipotles, garlic, cumin, oregano, cloves, vinegar, lime juice, broth, and salt until smooth.
- 2
Place cubed beef in the Instant Pot. Pour sauce over. Tuck in bay leaves. Do not stir.
- 3
Lock lid, vent to Sealing. Pressure Cook (High) for 60 minutes. Pressurize takes 10–12 minutes with this volume of cold meat.
- 4
Natural release for 15 minutes — quick releasing here makes the beef tough. Then vent any remaining pressure.
- 5
Remove bay leaves. Shred beef directly in the pot with two forks.
- 6
Optional: switch to Sauté (Normal) and reduce the cooking liquid 5 minutes to concentrate, then toss the shredded beef back through it.
- 7
Serve in corn tortillas, over rice, or on greens. Keeps 4 days refrigerated, 3 months frozen.