Savory Barbacoa Beef


  • 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
  • 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.
Previous Next