10 minutes of hands-on time + 2 hours in the Instant Pot is all you need to make this super flavorful and juicy barbacoa that is perfect as the main protein for just about any meal!
Equipment
- 1 chuck roast, 3 pounds
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon cumin
- 1 tablespoon chipotle chili powder
- 1 tablespoon dried Mexican oregano - regular oregano also works
- 1/2 teaspoon ground cloves
- 2 tablespoons salted butter or extra virgin olive oil
- 4 garlic cloves, minced
- 3 bay leaves
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lime juice - about 2 limes
- 1/2 cup water
Instructions
- Combine the spices together in a small bowl, then cut the beef into 8 large chunks and coat evenly with the spices.
- Add 2 tablespoons of oil to the Instant Pot and press “saute” to heat. Working in batches, add the seasoned chuck roast to the IP and sear on all sides until lightly browned.
- Add garlic, bay leaves, vinegar, and lime juice plus an additional ½ a cup water. Place the lid on the pot and make sure the valve is set to sealed. Press the “manual” button and set to cook for 60 minutes.
- After the 60 minutes is up, let the pressure release naturally (about 20 minutes), then remove the lid from the pot.
- Remove the bay leaves from the IP, then using two forks, shred the beef and stir it in with the juices
- Serve and enjoy!
Nutrition Information
Nutrition Facts
Instant Pot Barbacoa
Amount per Serving
Calories
352
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
How to Serve Barbacoa Beef:
- Make tacos – my favorite way to eat barbacoa (alongside a delicious margarita). Grab your favorite tortilla, some sliced onion, avocado, cilantro, and lime, and enjoy! For an ultra-easy taco recipe, sub the chicken for beef in this oven-baked method.
- Serve on salad – serve your beef on top of this Mexican corn salad for a really tasty meal.
- Bake nachos – make loaded carnitas nachos, except with barbacoa!