Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Instant Pot Barbacoa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 211 reviews

This Instant Pot Barbacoa recipe delivers tender, flavorful shredded beef in a fraction of the traditional cooking time. Perfect for tacos, burritos, or bowls, the chuck roast is seared to lock in juices, then pressure cooked with a robust blend of spices. Fresh lime juice and cilantro add bright finishing touches.

  • Total Time: 2 hours 5 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon vegetable oil
  • 2.5 pounds chuck roast
  • 1 cup low sodium beef broth
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 lime
  • Cilantro, chopped for garnish

Instructions

  1. Prepare the Chuck Roast: Remove the chuck roast from the refrigerator and let it sit at room temperature for at least 30 minutes to ensure even cooking and better searing.
  2. Heat the Instant Pot: Set your Instant Pot to the Sauté function, pressing ‘Adjust’ until the ‘More’ indicator light turns on, which means it’s on the highest heat setting. Heat 1 tablespoon of vegetable oil until hot.
  3. Sear the Roast: Place the chuck roast in the hot oil and sear on both sides until browned. This step locks in flavor and creates a nice crust on the meat.
  4. Season the Meat: While the roast is searing, mix together kosher salt, black pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika in a small bowl. Remove the roast from the Instant Pot and evenly season it all over with the spice mix.
  5. Deglaze the Pot: Pour 1 cup of low sodium beef broth into the Instant Pot and scrape the bottom with a wooden spoon to loosen any browned bits to prevent a burn warning during pressure cooking.
  6. Pressure Cook the Barbacoa: Return the seasoned chuck roast to the Instant Pot. Close the lid and set it to cook on High Pressure for 1 hour and 30 minutes (or 90 minutes for older models). Once cooking is complete, allow the pressure to release naturally.
  7. Shred and Garnish: After the pressure pin drops, remove the lid carefully. Shred the beef using two forks. Squeeze fresh lime juice over the shredded meat and garnish with chopped cilantro before serving.

Notes

  • Letting the meat come to room temperature before searing helps achieve a better crust.
  • You can adjust the chili powder and smoked paprika quantities to taste for spiciness and smokiness.
  • Natural pressure release is important for tender results; avoid quick releasing the pressure.
  • Serve barbacoa in tacos, burritos, bowls, or over rice for versatile meals.
  • Leftovers store well in the refrigerator for up to 4 days or can be frozen.
  • Author: ELLA
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/instant-pot-barbacoa-recipe/