Instant Pot Barbacoa Beef
The amazing flavors of a classic Mexican recipe made quickly and easily. Instant Pot Barbacoa Beef is excellent in tacos, burritos and Mexican casseroles.
Servings: 12
Ingredients
- 2 tablespoon olive oil
- 2.5-3.5 pounds chuck roast (cut into 1.5”-2” cubes, large chunks of fat removed)
- 3 dried Guajillo peppers (stems and seeds removed, ground finely)
- 3 dried Ancho peppers (stems and seeds removed, ground finely)
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 8 cloves garlic (minced)
- 1 chipotle pepper in adobo (chopped)
- 1.5 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
Instructions
- Set Instant Pot to sauté, high, add oil.
- Once the oil is shimmering, add the cubed roast and stir continuously until browned.
- Add the dry spices and continue stirring for a minute, until they become fragrant.
- Add the garlic and chipotle pepper, stirring occasionally for another 3 minutes.
- Add the beef broth, vinegar, and brown sugar, then stir well to mix.
- Put the lid on the Instant Pot and seal the lid. Set Instant Pot to pressure cook on high for 1 hour and 20 minutes.
- Let naturally vent to release pressure, break the meat apart in another container, mixing in about 1/4 cup of the liquid.
- Serve on burritos or tacos.