Savory Barbacoa Beef
By :Chop Secrets
instant pot tacos, instant pot recipes
instant pot tacos, instant pot recipes
Votes: 7
Rating: 5
Rate this recipe!
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Course Dinner, Kids, Lunch, Main Course
Cuisine Mexican
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Avocado, Beef Chuck, Diced Tomatoes, Garlic, Onion
Prep Time 5 minutes
Cook Time 85 minutes
Servings
6 - 8 servings
Ingredients
Marinade Mixture:
  • 6 oz beer or water
  • 4 oz diced green chiles 1 can
  • 1 small onion finely diced
  • 4 cloves garlic
  • 3 in chipotlesadobo sauce or to taste
  • 1/4 cup lime juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp cumin
  • 2 tsp dried oregano leaves
  • 1 tsp pepper
  • 1/4 tsp ground cloves
Savory Barbacoa Beef
  • 1 tbsp olive oil
  • 3 lb lbs beef chuck roast (if more than 2 inch thick, cut into 1chunks)
  • 3 bay leaves
  • 1 tbsp kosher salt or to taste
For Serving.
  • tortillas
  • Diced avocado
  • chopped cilantro
  • diced red onion
  • Lime wedges
Course Dinner, Kids, Lunch, Main Course
Cuisine Mexican
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Avocado, Beef Chuck, Diced Tomatoes, Garlic, Onion
Prep Time 5 minutes
Cook Time 85 minutes
Servings
6 - 8 servings
Ingredients
Marinade Mixture:
  • 6 oz beer or water
  • 4 oz diced green chiles 1 can
  • 1 small onion finely diced
  • 4 cloves garlic
  • 3 in chipotlesadobo sauce or to taste
  • 1/4 cup lime juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp cumin
  • 2 tsp dried oregano leaves
  • 1 tsp pepper
  • 1/4 tsp ground cloves
Savory Barbacoa Beef
  • 1 tbsp olive oil
  • 3 lb lbs beef chuck roast (if more than 2 inch thick, cut into 1chunks)
  • 3 bay leaves
  • 1 tbsp kosher salt or to taste
For Serving.
  • tortillas
  • Diced avocado
  • chopped cilantro
  • diced red onion
  • Lime wedges
instant pot tacos, instant pot recipes
Votes: 7
Rating: 5
Rate this recipe!
Print Recipe
Instructions
  1. Combine Marinade Mixture ingredients in a blender and process until completely smooth.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the meat on both sides, 3-4 minutes per side. Meat will not be cooked through.
  4. Add marinade to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add bay leaves, then toss to ensure everything is coated in the marinade.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
  8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  9. Discard bay leaves. Carefully remove the meat from the pot to a cutting board and shred.
  10. (Optional) Skim fat off the top of the sauce using a large spoon or gravy separator.
  11. Return the meat to the pot, add salt and toss to coat.
  12. Serve shredded beef in tacos, salads, burrito bowls, or nachos alongside lime wedges.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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10 replies
  3. bwilliams99999
    bwilliams99999 says:

    Great recipe! Restaurant quality. ..watch the salt though — 1 tsp is enough to start and then adjust.

  4. pmbaby4
    pmbaby4 says:

    Okay, I want to make this, but what does “in” mean when adding the chipoltleadobo sauce? Does it mean inches?

  5. A.M. perez
    A.M. perez says:

    I made this in the 8 quart pressure cooker. I doubled all the spices and used one full bottle of Becks German beer. It was very good.

  6. G W
    G W says:

    For anyone having difficulty with the ingredient list the IN should separate Chipotle and adobo. Loved this dish. Came out with a nice bite. Msy use another chipotle next time.

  7. AnthonyCristo
    AnthonyCristo says:

    Growing up in San Antonio, barbacoa is never made this way. It is far more simple. Also, the wrong meat is used in this recipe.

    Tex-Mex Barbacoa is simply beef cheek meat.

    No seasoning as the fat renders its own flavor.

    Separate fat from meat and season with salt to taste.

    You can add pico de gallo, or simply fresh chopped onion and cilantro.

    Traditionally wrapped in a warmed corn tortilla.

  8. Jasoncristdds
    Jasoncristdds says:

    Very easy and super tasty. Could be done with various cuts of beef. I used sour cream as well as the avocado as a topping. Delicious!

  10. Jlash3
    Jlash3 says:

    This is very good. Cooking one hour under pressure is overkill. 30 mins and slow release will have the beef falling apart. I cut away the fat and chunk it into 1 to 1.5 inch cubes then sear hot.

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