This is the BEST Instant Pot Barbacoa Beef I have ever tried! Super tender, juicy, EASY and bursting with rich flavors! Great for large crowds or make ahead meals and makes the best tacos, burritos, nachos, salads, etc!
1 (3-5 lb) beef chuck roast trimmed of excess fat, cut into pieces
1 tablespoon olive oil
Instant Pot Ingredients
1/2 cup mild red enchilada sauce (use 10 oz. can if making my enchiladas recipe)
2 (4 oz) cans MILD chopped green chiles
2 chipotles in adobo sauce (more or less to taste) minced
2 Tablespoons lime juice
2 Tablespoons apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoon Worcestershire
1-3 teaspoons liquid smoke (depending on how “smoky” you like it)
1 Tablespoon ground cumin
1 Tablespoon dried oregano
2 teaspoons salt
1 teaspoon of EACH garlic powder, onion powder
1/2 teaspoon of EACH chili powder, smoked paprika
1/4 teaspoon of EACH ground cloves, ground cinnamon
2 bay leaves
Push the saute button on the Instant Pot. Heat one Tablespoon olive oil in the pot. Add cubed beef and sear on all sides. Dump in the rest of the Ingredients. Stir to combine.
Push cancel. Put the lid on and turn the knob to SEALING. Set the timer for 30 minutes.
When it is done cooking release the pressure.
Remove beef to a cutting board (do NOT discard juices), and shred if desired. Add back to IP and toss with juices.
Remove beef with a pair of tongs to serving bowl or strain in colander so tacos, etc. don’t get soggy. If you would like “saucier” beef, add additional enchilada sauce.
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Cinematography and Editing Provided by: Adam Moffat (www.adammoffat.com)
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