Instant Pot Barbacoa {Super Tender}
This Instant Pot Barbacoa is super tender, smoky and spicy. It's just like the kind at Chipotle and makes the best tacos!
Servings: 6 servings
Calories: 349kcal
Ingredients
- 1 tbsp olive oil
- 1 lb chuck roast, cut into 1-inch pieces
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp taco seasoning
- 1/2 tsp each salt & pepper
- 1/2 cup beef broth
To serve
- Corn tortillas
- Pico de gallo or salsa
- Red onion, finely diced
- Cilantro, finely chopped
Instructions
- Add all ingredients for barbacoa to Instant Pot in order that they are listed (minus the corn tortillas and toppings). Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 20 minutes. Instant Pot will take about 10-20 minutes to come to pressure then pressure cook the 20 minutes.
- Let the Instant Pot do a natural pressure release, then open lid when pressure gauge has dropped and lid opens easily (should take about 20 minutes).
- When pressure has released, open lid and shred beef. Serve with corn tortillas and other desired toppings. Enjoy!
Video
Notes
NOTE: Nutritional info is for 1/6 of beef, plus 3 corn tortillas and toppings.
Be sure to cut any large sections of fat off your beef before you cook it. This will prevent your barbacoa from becoming too greasy.
Serve your tacos with a side of Mexican corn, black bean soup or Mexican rice.
Store the leftovers in the fridge for up to 4 days with their juices. Reheat in the oven for 15 minutes at 350° F.
Freeze the barbacoa for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 349kcal | Carbohydrates: 39g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 403mg | Potassium: 463mg | Fiber: 6g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 3mg