Instant Pot Barbacoa Beef Recipe
This spicy Instant Pot barbacoa beef recipe is full of spicy goodness and is perfect in rice bowls, burritos, tacos or quesadillas. Eat over cauliflower rice or use keto tortillas for a low carb Mexican dinner too.
Ingredients
- 1 ½ pounds chuck roast, cut into large chunks
- 2 tablespoons oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 onion, sliced
- 4 cloves garlic, crushed
- ½ cup broth (beef or chicken)
- 14 oz can diced tomatoes
- 7 oz can chipotle chiles in adobo sauce
- 2 cups bell pepper slices (i used red and yellow peppers)
- see notes for topping suggestions
Instructions
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Push the saute button on the Instant Pot and adjust to put it on high.
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Cut the roast into large chunks of beef. Not bite sized but 4-6 large chunks of beef.
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Mix all the spices together in a small bowl and then rub all over the chunks of beef.
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Add 1 tablespoon of oil in the pot and brown the meat on both sides. About 3 minutes each side.
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Take out the meat pieces and add the other tablespoon of oil and saute the onions for 2 minutes. Then hit the cancel button.
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Add the broth first to deglaze the onions as the meat and spices may stick to the bottom of the pot and it has tons of flavor. Then add the rest of the ingredients, stir well and lastly place the meat on top.
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Put the pressure cooker lid on and turn the pressure release valve to the back to seal.
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Push the manual button for high pressure and cook for 50 minutes. When done, do a quick release of the pressure or let come down from pressure naturally for more tender meat.
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See notes below for serving and topping suggestions. Store leftovers in an airtight container.
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Note: To make this in the slow cooker, rub the meat chunks with the spices and then brown in a large hot skillet with a little oil for about 3 minutes on each side. Then place all the items in the slow cooker, mix to combine and place the meat on top. Cook on low all day until the meat falls apart. Shred the meat with 2 large forks and then let the meat sit in the mixture for a few minutes to soak up all the spicy flavor.
Recipe Notes
- This is spicy. To cut down on the heat, cut down on some of the chipotle peppers in the can. Don't eliminate it completely as it is key to the flavor because it's adds spice and smokiness.
- When you go to saute the onions, if you have patches of spices stuck to your pot, deglaze with the broth before adding the rest of the ingredients. Sometimes when you brown the meat, the spices will stick.
- After shredding the meat, let it sit in the sauce to soak up all of that flavor.
Suggested toppings and ways to eat.
You can eat this shredded beef in rice burrito bowls, quesadillas, tacos and burritos. Would also be great on nachos. If you want a low carb dinner, eat as is with toppings, over cauliflower rice or use low carb tortillas. I have even eaten it on a big green salad.
Toppings to try are fresh sliced jalapeno peppers, pickled jalapenos, sour cream guacamole, avocado slices, shredded cheese, chopped green onions, fresh cilantro, a squeeze of lime juice, salsa, etc.