Craving that slow-simmered, fall-apart-tender beef from your favorite taco shop? Look no further! This Instant Pot Barbacoa Chuck recipe delivers all the rich, zesty flavor of traditional barbacoa without the hours of waiting. We’re talking deeply savory, melt-in-your-mouth beef, infused with cumin, oregano, and a bright kick from lemon and green chilies. The pressure cooker does all the hard work, transforming a humble chuck roast into a weeknight fiesta-worthy meal in just over an hour. Get ready to shred!
Ingredients
• 2 lbs (907g) Chuck Roast
• ½ cup (120ml) Water
• 1 large Onion, sliced
• Juice of 2 Lemons (approx. ¼ cup or 60ml)
• 8 oz (225g) canned Green Chilies, chopped
• 4 cloves Garlic, minced
• 1 tbsp (15g) ground Cumin
• 1 tbsp (15g) dried Oregano
• ½ tsp (2.5g) black Pepper
Instructions
1. Directions
2. Combine all —chuck roast, water, sliced onion, lemon juice, green chilies, garlic, cumin, oregano, and pepper—into the inner pot of your Instant Pot.
3. Secure the lid, ensure the steam release valve is set to the ‘Sealing’ position, and select the MANUAL or PRESSURE COOK setting.
4. Adjust the time to cook on HIGH pressure for 60 minutes.
5. Once the cooking cycle is complete, carefully perform a quick release by moving the steam valve to the ‘Venting’ position. Press CANCEL.
6. Once the pin has dropped, safely open the lid. Use two forks to shred the tender meat directly inside the pot, allowing it to soak up the flavorful juices.
7. Select the SAUTE function and let the shredded meat simmer in the juices for an additional 5 minutes to concentrate the flavors.
8. Serve immediately and enjoy your delicious barbacoa in tacos, salads, or bowls!
Nutritional Information
• Nutrition Per Serving
• Calories: 640
• Total Fats: 44g
• Net Carbs: 4.5g
• Protein: 63g
• Fiber: 1.5g
Pro Tips
• For a deeper, richer flavor, use the SAUTE function to sear the chuck roast on all sides in a little oil before adding the other and pressure cooking.
• For even more tender meat, allow the pressure to release naturally for 10-15 minutes before performing a quick release.
• This recipe is perfect for meal prep! The flavors meld and become even more delicious overnight. Store in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: Is it necessary to sear the chuck roast before cooking
A: Searing the meat is an optional but recommended step. According to the pro tips, searing the chuck roast using the SAUTE function before pressure cooking will create a deeper, richer flavor in the final dish.
Q: Can I use a different cut of beef for this barbacoa recipe
A: This recipe is specifically designed for chuck roast, as its fat content and connective tissue break down beautifully under pressure, resulting in fall-apart-tender meat. Using a different cut may alter the final texture.
Q: How long can I store leftover Instant Pot Barbacoa
A: This barbacoa is perfect for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even more delicious overnight.
Q: What is the difference between a quick release and a natural release for this recipe
A: The main instructions call for a quick release to finish cooking faster. However, a pro tip suggests that allowing a 10-15 minute natural release before the quick release can result in even more tender meat.
