Instant Pot Barbacoa features tender, juicy fall-apart beef in an earthy, spicy barbacoa sauce. This recipe takes a traditional Mexican dish and makes it easier in the pressure cooker.
Course Main
Cuisine Mexican
Keyword Instant Pot Barbacoa
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Venting Time 15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 10servings
Calories 267kcal
Author Michelle
Ingredients
3poundsbeef roasttrimmed and cut into 2-inch pieces
3bay leaves
Seasoning
½cupbeef broth
½white onion
6garlic cloves
¼cuplime juice
3tablespoonsapple cider vinegar
1can(4 ounces) green chiles
2chipotle peppers in adobo(2 actual peppers not 2 cans!)
4teaspoonsadobo sauce(from the same can)
4teaspoonsground cumin
1teaspoonMexican oregano(or regular oregano)
1teaspoonsalt
1teaspoonblack pepper
½teaspoonground cloves
Instructions
In a food process or blender, add all seasoning ingredients and blend until smooth.
Place beef in the bottom of the pressure cooker. Pour seasoning mixture on top and briefly toss everything until the roast is evenly coated in the sauce. Top with bay leaves.
Close lid securely and set vent to “Sealing”. Cook on manual high pressure for 60 minutes.
Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.
Remove the lid, and discard the bay leaves.
Remove beef from juices when done cooking. Shred with 2 forks, then return to juices for serving.
Video
Notes
Storage: Store covered in the refrigerator for up to 3-5 days. Reheat in the microwave, in a skillet, or in the oven on a baking sheet at 400°F for about 15 minutes.
Freezer Directions: Transfer cooked and cooled pork to a freezer bag or container. Store for up to 3-6 months. Thaw in the refrigerator overnight.
Reheat in the microwave, in a skillet, or in the oven on a baking sheet at 400°F for about 15 minutes.