Home-style Barbecue


  • 4 cloves white garlic
  • ½ onion
  • 2 lager beers or beef broth
  • 5 bay leaves
  • 1 jalapeño pepper or 4 chipotle chili peppers in adobo sauce
  • ½ tsp oregano
  • 1 tsp whole allspice
  • 1 tsp cumin
  • 1 (3-lb) picaña or short rib, 1.5-kg
  • 1 tbsp apple cider vinegar
  • 2 banana leaves
  • General seasonings: salt, pepper and garlic powder
  • White onion
  • Cilantro, chopped
  • Sauce
  • lemons
  • salt
  • In a pan with a little oil or butter, sear the meat at high temperature (previously seasoned with salt, pepper and garlic powder). You can also Saute directly in the Instant Pot®. If you do not have all the spices on hand, they can be omitted. Nonetheless, the better your broth is seasoned, the better the taste.
  • Wrap the meat inside a couple of banana leaves and place it inside the Instant Pot®. (This step is optional; you can always add the meat directly to the broth).
  • Add the beer, onion, garlic, bay leaf, allspice, cumin, chiles and oregano over the sides (or blend everything beforehand to intensify the mixture in which meat is to be cooked).
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing.
  • Press Slow Cook, pressure level High, and set time to 1 Hour 20 Minutes.
  • After the cooking time is up, press Cancel and let the pressure release naturally. It will be ready when the float valve drops into the lid.
  • Open the lid and remove the meat (If you think it still needs a little time, return to the Instant Pot® and add a little more time).
  • Shred, place a little of the broth where the barbecue was cooked so that it does not dry out and serve with tortillas, chopped cilantro and onions, lemons and your favorite sauce.
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