Savory Barbacoa Beef

By: Chop Secrets

Savory Barbacoa Beef
cuisine icon Cuisine
Mexican
cuisine icon Course
Dinner, Kids, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
1-2 hours, 6 - 8 servings, apple cider vinegar, bay leaves, beer, chipotlesadobo sauce, chopped cilantro, contributed, cook 85 min, cumin, diced avocado, diced green chiles, diced red onion, dinner, dried oregano leaves, easy, garlic, ground cloves, kids, kosher salt, lbs beef chuck roast, lime juice, lime wedges, lunch, main course, mexican, olive oil, pepper, prep 5 min, pressure cook, sauté, small onion, tortillas

prep icon Prep Time
5 min
cook icon Cook Time
85 min

serving icon Servings
6 - 8 servings
Ingredients
  • 6 oz beer
  • 4 oz diced green chiles
  • 1 small onion
  • 4 cloves garlic
  • 3 in chipotlesadobo sauce
  • 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
  • 1 tbsp olive oil
  • 3 lb lbs beef chuck roast
  • 3 bay leaves
  • 1 tbsp kosher salt
  • tortillas
  • Diced avocado
  • chopped cilantro
  • diced red onion
  • Lime wedges
Instructions
  • Combine Marinade Mixture ingredients in a blender and process until completely smooth.
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, brown the meat on both sides, 3-4 minutes per side. Meat will not be cooked through.
  • Add marinade to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add bay leaves, then toss to ensure everything is coated in the marinade.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Discard bay leaves. Carefully remove the meat from the pot to a cutting board and shred.
  • (Optional) Skim fat off the top of the sauce using a large spoon or gravy separator.
  • Return the meat to the pot, add salt and toss to coat.
  • Serve shredded beef in tacos, salads, burrito bowls, or nachos alongside lime wedges.
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