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- 3 lbs beef chuck roast, cut into large chunks - 2 tablespoons olive oil - 1 medium white onion, finely chopped - 4 cloves garlic, minced For beef barbacoa, start with a great cut of meat. I love using beef chuck roast. It has fat that gives flavor and keeps the meat juicy. When you cut it, aim for large chunks. This helps it cook evenly. Next, gather your aromatics. I use olive oil to sear the meat. Then, I add chopped onion and minced garlic. These add a rich base to the dish. The onion becomes soft, and the garlic gives a nice aroma. - 2 chipotle peppers in adobo sauce, finely chopped - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 2 bay leaves - 1 cup beef broth - 1/4 cup freshly squeezed lime juice Next, we spice it up! Chipotle peppers in adobo sauce give a deep heat. Then, add ground cumin, oregano, and smoked paprika for warmth and depth. The bay leaves add a lovely herbal note. The liquids are key. Beef broth helps keep the meat moist. Lime juice adds a fresh zing that brightens the flavors. Mix these in with the aromatics for a bold sauce. - Fresh cilantro, chopped (for garnish) - Corn tortillas, for serving - Optional toppings Finally, let’s talk about garnishes. Fresh cilantro adds a burst of flavor. It's perfect on top of your tacos. I love serving this barbacoa with warm corn tortillas. They are soft and hold the beef well. You can also get creative with toppings. Try diced onions, avocado, or even pickled jalapeños. They all add great textures and flavors to your meal. Enjoy making this dish your own! {{ingredient_image_2}} To start, set your Instant Pot to 'Sauté' mode. Add 2 tablespoons of olive oil and let it heat. When hot, add the 3 lbs of beef chuck roast in large chunks. Sear each piece for 3-4 minutes until golden brown. This step adds great flavor. Once done, move the beef to a plate and set it aside for later. In the same pot, add 1 medium white onion, finely chopped. Cook for about 2-3 minutes, stirring often, until it softens. Next, mix in 4 cloves of minced garlic and cook for 1 more minute. The smell will be amazing! Now, it’s time to add more flavor. Stir in 2 chopped chipotle peppers in adobo sauce, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1 teaspoon of smoked paprika. Toss in 2 bay leaves, 1 cup of beef broth, and 1/4 cup of freshly squeezed lime juice. Use a wooden spoon to scrape the bottom of the pot gently. This helps mix in the tasty browned bits. Return the seared beef to the pot, making sure it’s well covered with the sauce. Close the lid tightly and set the valve to 'Sealing'. Choose 'High Pressure' and cook for 60 minutes. When cooking ends, let the pressure release naturally for about 15 minutes. After that, carefully switch the valve to 'Venting' to let out any steam. Open the lid slowly. Next, take the beef out and place it on a cutting board. Shred the beef using two forks until it’s in bite-sized pieces. Return the shredded beef to the pot and stir it well with the sauce. Taste and adjust with salt and black pepper if needed. Let it simmer for a few more minutes to soak up all the rich flavors. For serving, warm the corn tortillas on a griddle or over an open flame until soft. Fill each tortilla with the beef barbacoa and sprinkle with fresh cilantro. You can also add other toppings you like. Enjoy each savory bite! To get a great flavor, you must brown the meat. Browning adds depth and richness to your barbacoa. Start by using a hot pot. This helps seal in the juices. Avoid overcrowding the pot when searing. If you add too much beef at once, it won’t brown well. Instead, do it in batches. This way, each piece gets that perfect crust. Adding spices can elevate your barbacoa. Ground cumin gives warmth. Smoked paprika adds a nice smoky flavor. Dried oregano brings a fresh herbal note. You can also try other spices. Chili powder can add heat. If you want a unique twist, use smoked salt instead of regular salt. Each option gives your dish a different taste. To keep your beef tender, allow for natural release. This means letting the pressure drop on its own. It helps the meat stay juicy and soft. If you want your beef more tender, increase the cooking time by a few minutes. Just be careful not to overcook it, or it may dry out. A little extra time can make a big difference! Pro Tips Choose Quality Meat: Opt for a well-marbled beef chuck roast for maximum flavor and tenderness. The fat will render during cooking, enriching the sauce. Don't Rush the Searing: Searing the beef until browned is crucial for developing deep, rich flavors. Avoid overcrowding the pot to achieve a good crust. Adjust Spice Levels: If you prefer a milder dish, reduce the number of chipotle peppers or remove the seeds. For more heat, add an extra pepper or some cayenne. Rest Before Shredding: Allow the beef to rest for a few minutes after cooking. This helps retain juices, resulting in a more flavorful and moist shredded beef. {{image_4}} You can use other meats for barbacoa. Beef chuck roast is great, but you can try brisket or pork shoulder too. Each meat has its own flavor. If you use brisket, cook it for about 10 minutes less. For pork, aim for the same time as beef. Adjust the spices based on the meat's richness. Want to spice things up? Add more chipotle peppers for heat. You can also try jalapeños or serrano peppers. Different herbs work well too! Fresh cilantro or parsley adds a nice touch. Other spices like cinnamon or coriander can give new depth to your barbacoa. Experiment until you find your favorite mix. Transform your beef barbacoa into tasty bowls. Use rice or quinoa as a base. Top with beans, corn, and fresh veggies for a full meal. Tacos are another fun option. Fill corn tortillas with the beef and add your favorite toppings. Diced onions and avocado work well. Let your guests customize their own plates for a fun dinner! Store your beef barbacoa in an airtight container. This keeps it fresh and tasty. You can refrigerate it for up to 3 days. If you want to enjoy it later, make sure to cool it down first. This helps prevent bacteria growth. To freeze barbacoa, use freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to 3 months. When you are ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave. Get creative with your barbacoa leftovers! You can make tacos, burritos, or quesadillas. It also works great in salads or bowls. Add it to soups for extra flavor. The options are endless! Enjoy your tasty creations! Barbacoa is a traditional Mexican dish. It usually features beef, lamb, or goat. The meat gets slow-cooked with spices. This method makes it tender and flavorful. Traditional preparation methods: Barbacoa often cooks in a pit or a slow cooker. It uses heat and steam to break down the meat. This method gives it a unique taste and softness. Differences between types of barbacoa: There are many types of barbacoa. In some regions, they use beef. In others, lamb or goat is more common. Each type has its own flavor and cooking style. Yes, you can use a slow cooker. It will still taste great but may take longer. Adjustments for slow cooking: To use a slow cooker, sear the meat first. Then, add it with the other ingredients. Cook on low for 6 to 8 hours or on high for 4 to 5 hours. Cooking time differences: The Instant Pot cooks the meat quickly in 60 minutes. A slow cooker needs more time, but it also gives a nice, rich flavor. You can serve barbacoa with many tasty sides. Side dish suggestions: - Mexican rice - Refried beans - Grilled vegetables Topping ideas for tacos and bowls: - Diced onions - Fresh cilantro - Avocado or guacamole - Lime wedges - Cheese These toppings and sides add flavor and fun to your meal. Enjoy customizing your barbacoa experience! This article covered how to make delicious beef barbacoa. We explored key ingredients, cooking techniques, and creative ways to serve it. Remember, the right spices and careful cooking make all the difference. Use fresh toppings to enhance flavor. Don't hesitate to try different meats or spice levels. The possibilities are endless! With these tips, you can now create a fantastic meal that everyone will love. Enjoy your cooking adventure with beef barbacoa!

Savory Instant Pot Beef Barbacoa

A flavorful and tender beef barbacoa made in the Instant Pot, perfect for tacos.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 3 lbs beef chuck roast, cut into large chunks
  • 2 tablespoons olive oil
  • 1 medium white onion, finely chopped
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 cup beef broth
  • 1 4 cup freshly squeezed lime juice
  • 1 to taste Salt and black pepper
  • 1 for garnish Fresh cilantro, chopped
  • 1 for serving Corn tortillas

Instructions
 

  • Begin by setting your Instant Pot to 'Sauté' mode. Pour in the olive oil and allow it to heat up. Once hot, add the beef chunks in batches to avoid overcrowding. Sear each piece until it develops a nice brown crust on all sides. Once done, remove the beef from the pot and set aside on a separate plate.
  • In the same pot, without cleaning it, add the chopped onion. Sauté for about 2-3 minutes, stirring occasionally, until they are softened and translucent. Next, add the minced garlic and sauté for an additional minute, until fragrant.
  • To the softened onions and garlic, stir in the chopped chipotle peppers, ground cumin, dried oregano, smoked paprika, bay leaves, beef broth, and freshly squeezed lime juice. Use a wooden spoon to scrape the bottom of the pot gently, deglazing it to incorporate any flavorful browned bits.
  • Return the seared beef chunks to the pot, ensuring they are submerged in the sauce. Close the Instant Pot lid securely, set the valve to 'Sealing', and select 'High Pressure'. Cook for a total of 60 minutes.
  • Once the cooking cycle finishes, patiently allow the pressure to release naturally for about 15 minutes. After that time, carefully move the valve to 'Venting' to release any remaining steam. Once safe, open the lid with care.
  • Remove the braised beef chunks from the pot and place them on a cutting board. Use two forks or meat shredders to shred the beef into manageable, bite-sized pieces.
  • Return the shredded beef to the pot, mixing it thoroughly with the richly flavored sauce. Taste your creation and adjust with salt and black pepper as necessary. Let it simmer for a few additional minutes to absorb the flavors.
  • Warm up the corn tortillas on a griddle or over an open flame until they are pliable. Load each tortilla generously with the savory beef barbacoa and finish with a sprinkle of fresh cilantro. Feel free to add any additional toppings you desire for extra flavor.

Notes

For an inviting presentation, serve the barbacoa tacos with lime wedges, finely diced onions, and fresh cilantro on a shared platter, allowing guests to build their own tacos for an engaging dining experience. Enjoy every bite!
Keyword barbacoa, beef, Instant Pot, tacos