This easy Instant Pot Barbacoa Beef recipe is full of big flavors, and it is perfect for your Cinco De Mayo tacos, burritos and quesadillas!
How can I use this Instant Pot Beef Barbacoa?
- The beef tastes delicious in many different ethinic dishes! Just to name a few, you can use your Beef Barbacoa in tacos, burritos, quesadillas, wraps, salads and nachos!
Can I make this Beef Barbacoa in the Slow Cooker?
- You sure can! Place everything in your crockpot and cook on HIGH for 5-6 hours or on LOW for 8 hours. Beef is done when it is tender and shreds easily with a fork.
How to make Instant Pot Beef Barbacoa
- chuck roast, cut into 1.5”-2” cubes, large chunks of fat removed
- beef broth
- apple cider vinegar
- brown sugar
- garlic, minced
- olive oil
- chipotle pepper in adobo sauce.
- Dry Spices
- cumin
- dried oregano
- ground cloves
- cinnamon
- ground black pepper
- salt
- Set Instant Pot to sauté, high, add oil. Once the oil is shimmering, add the cubed roast and stir continuously until browned.
- Add the dry spices and continue stirring for a minute, until they become fragrant. Add the garlic and chipotle pepper, stirring occasionally for another 3 minutes. Turn off Instant Pot.
- Add the beef broth, vinegar, and brown sugar, then stir well to mix.
- Cover, lock lid and set Instant Pot to pressure cook on high pressure for 60 minutes.
- Do a quick release of pressure. Remove meat and place in a serving dish. Break the meat apart using 2 forks and mix in about 1/4 cup of the liquid from Instant Pot.
- Serve on your favorite tortillas.
This easy Instant Pot Barbacoa Beef recipe is full of big flavors, and it is perfect for your Cinco De Mayo tacos, burritos and quesadillas!
- 2.5-3 lb chuck roast cut into 1.5”-2” cubes, large chunks of fat removed
- 1.5 cups beef broth
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon brown sugar
- 5 cloves garlic minced
- 2 Tablespoon olive oil
- 1-2 chopped chipotle pepper in adobo sauce.
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1/4 teaspoons ground cloves
- 1/2 teaspoons cinnamon
- 1 teaspoons ground black pepper
- 1.5 teaspoons salt
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Set Instant Pot to sauté, high, add oil. Once the oil is shimmering, add the cubed roast and stir continuously until browned.
-
Add the dry spices and continue stirring for a minute, until they become fragrant.
-
Add the garlic and chipotle pepper, stirring occasionally for another 3 minutes. Turn off Instant Pot.
-
Add the beef broth, vinegar, and brown sugar, then stir well to mix.
-
Cover, lock lid and set Instant Pot to pressure cook on high pressure for 60 minutes.
-
Do a quick release of pressure. Remove meat and place in a serving dish. Break the meat apart using 2 forks and mix in about 1/4 cup of the liquid from Instant Pot.
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Serve on your favorite tortillas!
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