Instant Pot Beef Barbacoa Recipe
Ingredients
- 3 lbs boneless beef - (round or bottom roast, lean, all fat trimmed)
- 1 small onion - (roughly chopped)
- 6 cloves of garlic
- 2 - 4 chipotle peppers in adobo sauce
- 1 cup Mexican beer
- 1 tbsp tomato paste
- 1 tbsp ground cumin
- 2 tsp chili powder
- 2 tsp dried oregano
- 2 bay leaves
- ½ tsp ground cloves
- ½ cup cilantro - (chopped)
- 1 tsp olive oil
- Juice from 1 lime
- Salt and pepper to taste
Instructions
- In a blender, combine onion, garlic, chipotles in adobo sauce, tomato paste, lime juice, beer, cumin, chili powder, cloves, oregano, and ¼ cup of the cilantro. Puree until smooth.
- Cut the beef into cubes and season generously with salt and pepper.
- Turn your Instant Pot to the saute setting. When hot, add in the oil and brown the meat on all sides (in batches, if necessary).
- Pour in the sauce from the blender and the bay leaves, making sure to cover all the meat. Lock on the lid and cook on high pressure for 65 minutes. Allow to naturally release for about 10-15 minutes.
- Discard the bay leaves, and transfer the beef to a dish. Shred with two forks and top with some of the sauce from the pan. Garnish with remaining cilantro.
Notes
- The entire recipe makes 10 servings
- The serving size is about 3/4 cup shredded beef
Nutrition
Calories: 306 kcal (15%)Carbohydrates: 3.4 g (1%)Protein: 36.4 g (73%)Fat: 14 g (22%)Saturated Fat: 4.5 g (28%)Cholesterol: 83 mg (28%)Sodium: 200 mg (9%)Potassium: 481 mg (14%)Fiber: 1.2 g (5%)Sugar: 0.5 g (1%)Calcium: 20 mg (2%)Iron: 5 mg (28%)