Craving that authentic, fall-apart tender shredded beef you get at your favorite taqueria? This Instant Pot Barbacoa recipe is your answer. We harness the ‘set it and forget it’ magic of the slow cook function to transform a simple beef brisket into a mouthwatering masterpiece. A vibrant marinade of smoky chipotles, zesty lime, and earthy spices infuses every bite with incredible depth. Perfect for loading into tacos, piling on nachos, or creating the ultimate burrito bowl, this is a recipe you’ll make again and again.
Ingredients
• 3 lbs (1.4 kg) Beef Brisket or Chuck Roast, trimmed and cut into 2-inch cubes
• ½ cup (120 ml) Beef Broth
• 2 Chipotle Chiles in Adobo Sauce
• 2 tbsp (30 ml) Adobo Sauce (from the can of chiles)
• 5 cloves Garlic, minced
• 2 tbsp (30 ml) Apple Cider Vinegar
• 2 tbsp (30 ml) fresh Lime Juice
• 1 tbsp Dried Oregano
• 2 tsp Ground Cumin
• 2 tsp Sea Salt
• 1 tsp Ground Black Pepper
• ½ tsp Ground Cloves
• 2 whole Bay Leaves
Instructions
1. Directions
2. Create the Marinade: In a blender or food processor, combine the beef broth, chipotle chiles, adobo sauce, minced garlic, apple cider vinegar, lime juice, oregano, cumin, salt, pepper, and ground cloves. Blend until the mixture is completely smooth.2. Marinate the Beef: Place the cubed beef into a large bowl. Pour the blended marinade over the beef, tossing thoroughly to ensure every piece is well-coated.3. Prepare the Instant Pot: Transfer the marinated beef and all of the sauce into the inner pot of your Instant Pot. Tuck the two bay leaves into the meat.4. Slow Cook to Perfection: Secure the lid. Set the Instant Pot to the “Slow Cook” function on the “Low” setting. Manually adjust the cooking time to 8 hours.5. Shred the Beef: Once the cooking cycle is complete, allow the pot to cool slightly before carefully removing the lid. Discard the bay leaves. The beef should be fall-apart tender. Use two forks to shred the meat directly in the pot.6. Serve and Enjoy: Stir the shredded beef, allowing it to soak up all the rich, flavorful juices. Serve warm.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 242
• Total Fat: 11g
• Net Carbs: 1g
• Protein: 32g
• Fiber: 1g
Pro Tips
• For a deeper flavor, sear the beef cubes in the Instant Pot on the ‘Sauté’ setting before adding the marinade and slow cooking. This creates a delicious crust.
• Don’t have brisket? A well-marbled chuck roast is an excellent and often more affordable substitute that yields incredibly tender results.
• Save the leftover cooking liquid! Skim off any excess fat and use it as a flavorful broth for soups or for cooking rice.
• This barbacoa freezes beautifully. Store it in an airtight container with some of its juices for up to 3 months. Reheat gently on the stovetop or in the microwave.
FAQ
Q: Can I use a different cut of beef for this barbacoa recipe
A: Yes, a well-marbled chuck roast is an excellent and often more affordable substitute for beef brisket. It will yield incredibly tender, fall-apart results using the same instructions.
Q: How can I make this barbacoa even more flavorful
A: For a deeper flavor, use the ‘Sauté’ setting on your Instant Pot to sear the beef cubes before adding the marinade and slow cooking. This creates a delicious crust that adds richness to the final dish.
Q: Is this barbacoa recipe spicy
A: This recipe has a mild to medium smokey heat from the two chipotle chiles in adobo. For less spice, use only one chile but keep the 2 tablespoons of adobo sauce for flavor. For more heat, add an extra chile.
Q: How do I store and reheat leftover barbacoa
A: This barbacoa freezes beautifully. Store it in an airtight container with some of its juices for up to 3 months. To reheat, thaw and warm it gently on the stovetop or in the microwave.
