Instant Pot Beef Barbacoa
If you're looking for a spin on tacos for dinner, these are going to be perfect!
Servings: 8
Calories: 433kcal
Ingredients
- 4- pound beef roast brisket or chuck roast
- 1 1/2 cups beef broth
- 3 or 4 chipotles in adobo sauce
- 1 medium onion cut into 8 chunks
- 2 large cloves garlic
- Juice of ½ lime
- 2 bay leaves
- 1 ½ tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
Instructions
- Cut beef into 1-2 inch chunks, removing most of the fat.
- Combine all ingredients in the Instant Pot, seal lid and turn the pressure valve to sealed.
- Set manual pressure time on high for 55 minutes.
- When the pressure cooking time has finished, let the pressure release naturally.
- Turn the Instant Pot off to let the liquid cool. Remove beef and bay leaves from the pressure cooker and set aside, leaving liquid in the inner pot. Shred beef,
- Use an immersion blender to blend spices, garlic, onion, and liquid together.
- Add the beef back to the pot, if desired.
- Serve beef on tortillas and top with sauce and other fixings.
Notes
Note: One reader recommends placing the beef under a broiler for a few minutes after shredding to give it a slight char and added texture.
Nutrition
Calories: 433kcal | Carbohydrates: 4g | Protein: 45g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 647mg | Potassium: 825mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 6mg