Instant Pot Barbacoa

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5 from 2 votes

Instant Pot barbacoa will turn even the toughest cuts of meat into tender juicy morsels!

Cook Time55

Total Time55

Course: Main Course

Cuisine: Mexican

Servings:

Author: I Don't Have Time For That

Equipment

Instant Pot

Ingredients

½ cup beef stock
1 sweet onion chopped
3 chipotle peppers in adobo sauce
2 cloves garlic minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon smoked paprika
1 pinch ground cloves about 1/16th of a teaspoon)
1 pound beef chuck roast cut into 2" cubes
2 bay leaves

Instructions

Add the beef stock, onion, chipotle peppers, garlic, lime juice, cumin, oregano, salt, smoked paprika, and ground cloves to a blender or food processor. Blend until smooth, about 30 seconds on high speed.
Add the sauce to the Instant Pot, along with the beef and bay leaves. Toss to combine, making sure each piece of beef is evenly coated with the sauce.
Attach the instant pot lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 45 minutes.
Once the Instant Pot has finished cooking, allow the pressure to release naturally for 10 minutes, then turn the valve to the “venting” positon to release any additional pressure.
Remove the bay leaves and shred the beef.
Serve in corn tortillas and top with onion, cilantro, or toppings of your choice.

Notes

Barbacoa is traditionally served on a corn tortilla and topped with chopped onion and cilantro, although it is also delicious on nachos or in quesadillas!

Store any leftovers in an airtight container in the fridge for up to three days.

Nutrition