Barbacoa Beef (Instant Pot)
Tender shredded beef packed full of smoky chipotle peppers, tons of flavorful spices, and zesty fresh-squeezed lime juice. Enjoy it in tacos, burritos, bowls, nachos, quesadillas, salads, and more!
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Servings: 10
Equipment
- food processor or blender
- Instant Pot
Ingredients
- 3½-4 chipotle chilis canned
- 2 tbsp adobo sauce sauce from the chipotle chilis can
- 2 limes juiced
- 2 tbsp garlic minced
- 1 tbsp cacao powder or cocoa powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- 3 pounds chuck roast cut into 2 inch chunks
- salt and pepper to cover all sides of the meat
- 1 tbsp olive oil
- 1 cup beef broth
- 1 can diced green chilis
- 2 bay leaves
Instructions
- In a food processor or blender, combine chipotle chilis, adobo sauce, lime juice, garlic, cacao powder, cumin, oregano, paprika, salt, cloves, and cinnamon. Pulse until completely combined and chilis are broken down.
- Cut meat into 2-inch chunks and remove any large pieces of fat. Sprinkle all sides of the meat with salt and pepper.
- On the Instant Pot, press the "Saute" button. Once hot, add oil then meat. (*Use caution as the oil may splatter).Brown the meat on all sides (3-4 minutes per side). Press the "Cancel" button to stop cooking once the meat is browned.
- Pour broth, the chili and spices mixture, and green chilis, over the meat, then top the bay leaves. Close and lock the lid. Make sure the valve is switched to "Sealing." Press the "Pressure Cook" button then adjust the cooking time to 60 minutes using the -/+ buttons.
- Once the meat is done cooking, switch the valve from "Sealing" to "Venting" to release the pressure (careful of liquid splatter from the valve).
- Once depressurized, take the lid off and shred the beef. Beef should fall apart and shred very easily. Squeeze lime juice over meat and serve as desired!
- Store leftovers in an airtight container with the juices in the refrigerator for 4-5 days. Store in the freezer in an airtight container with the juices for up to 3 months.
Notes
Slow cooker- Brown the meat first. Cook on low for approximately 8 hours or until very tender and the meat falls apart easily.
*If less spicy meat is desired, reduce the amount of chipotle chilis and adobo sauce.
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