📝 About This Recipe
Inspired by the traditional pit-cooking methods of Mexico, this Barbacoa Beef transforms a humble chuck roast into an explosion of smoky, citrusy, and savory flavors. Using the Instant Pot allows the tough connective tissues to break down in a fraction of the time, resulting in ultra-tender shreds of beef bathed in a rich adobo sauce. It is the ultimate versatile protein for tacos, burrito bowls, or even over a bed of cilantro lime rice.
🥗 Ingredients
The Beef
- 3 pounds Beef Chuck Roast (cut into 3-inch chunks, excess fat trimmed)
- 2 tablespoons Vegetable Oil (for searing)
- 1 tablespoon Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Braising Liquid
- 1 cup Beef Broth (low sodium preferred)
- 3-4 pieces Chipotle Peppers in Adobo (plus 2 tablespoons of the sauce from the can)
- 5 cloves Garlic (peeled and smashed)
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Ground Cumin
- 1 tablespoon Dried Oregano (Mexican oregano is best if available)
- 1/4 teaspoon Ground Cloves (a subtle but essential traditional touch)
- 3 pieces Dried Bay Leaves (whole)
For Serving
- 12-16 pieces Corn Tortillas (warmed)
- 1/2 cup White Onion (finely diced)
- 1/2 cup Fresh Cilantro (chopped)
- 3-4 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
-
1
Prepare the beef by cutting the chuck roast into large 3-inch cubes. Season all sides generously with kosher salt and black pepper.
-
2
Set your Instant Pot to 'Sauté' mode on high. Add the vegetable oil and wait until it is shimmering and hot.
-
3
Working in batches to avoid crowding, sear the beef chunks until a deep brown crust forms on at least two sides (about 3 minutes per side). Remove the beef and set aside on a plate.
-
4
While the beef is searing, place the beef broth, chipotle peppers, adobo sauce, garlic, apple cider vinegar, lime juice, cumin, oregano, and cloves into a blender. Blend until completely smooth.
-
5
Once all the beef is removed from the Instant Pot, pour about 1/4 cup of the blended sauce into the hot pot. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom to prevent a 'Burn' warning.
-
6
Return the seared beef and any accumulated juices back into the pot. Pour the remaining blender sauce over the meat.
-
7
Tuck the bay leaves into the liquid. Secure the lid and set the pressure valve to the 'Sealing' position.
-
8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 60 minutes.
-
9
When the cooking time is up, allow the pressure to release naturally for 20 minutes before venting any remaining steam manually. This keeps the meat juicy.
-
10
Open the lid and discard the bay leaves. Transfer the beef to a large bowl or rimmed baking sheet.
-
11
Using two forks, shred the beef into bite-sized pieces. It should fall apart effortlessly.
-
12
Switch the Instant Pot back to 'Sauté' mode and simmer the remaining liquid for 5-10 minutes to thicken it slightly into a rich glaze.
-
13
Toss the shredded beef back into the thickened sauce, allowing it to soak up all that concentrated flavor before serving.
💡 Chef's Tips
Don't skip the searing step; that Maillard reaction is where the deep, beefy base flavor comes from. If you prefer less heat, remove the seeds from the chipotle peppers before blending. Always use a chuck roast; leaner cuts like round roast will turn out dry and stringy rather than tender. For an extra layer of flavor, pan-fry the shredded beef in a hot skillet with a little oil for 2 minutes before serving to get crispy edges. If the sauce is too thin, a teaspoon of cornstarch mixed with water can be stirred in at the end to thicken it instantly.
🍽️ Serving Suggestions
Serve inside warm corn tortillas topped with diced white onion, fresh cilantro, and a squeeze of lime. Pair with a side of Mexican Street Corn (Elote) and a cold Hibiscus Tea (Agua de Jamaica). Use the beef as a topping for loaded nachos with plenty of melted Monterey Jack cheese and pickled jalapeños. Serve over cilantro-lime cauliflower rice for a delicious low-carb meal option. A crisp Mexican Lager or a smoky Mezcal Paloma balances the richness of the beef perfectly.