Instant Pot Beef Barbacoa 

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Prep Time: 20 minutes

Total Time: 1 hour 20 min

Servings: 8-12

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INGREDIENTS FOR SAUCE:

• 1 cup full flavored beef broth

• 1/4 cup freshly squeezed lime juice

• 1/4 cup apple cider vinegar

• 8 cloves garlic, minced

• Half of a sweet onion, minced

• 4 chipotle peppers from a can, seeds removed, minced

• 2 TB adobo sauce from same can as chipotle peppers

• 4 tsp ground cumin

• 3 tsp dried oregano

• 1/4 tsp ground clove

• 3 bay leaves

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INGREDIENTS FOR BEEF:

• 4 lb chuck roast, trimmed

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 3 Tbsp olive oil

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DIRECTIONS:

1. Make Sauce (can be made up to 2 days ahead): In a bowl, combine all sauce ingredients. Stir to incorporate well. If making ahead of time, keep chilled in airtight container until ready to use.

2. Slice beef into 2″ x 2″ chunks. Sprinkle kosher salt and pepper evenly onto all sides of beef pieces. Set Instant Pot to sauté mode. Add olive oil; once oil is heated, add sear beef pieces in 2 batches to avoid overcrowding. Once all sides of beef pieces are nicely browned, place all the beef into the bowl of Instant Pot.

3. Pour your prepared sauce evenly over the beef. Stir to combine. Cover tightly and set pressure cooker for 1 hour. Use Instant Release method to release pressure when beef is done. Gently shred the beef with forks or tongs, allowing shredded beef to soak up the juices afterwards.

4. Serve beef barbacoa over rice, tortilla, salad, or chips.