Instant Pot Barbacoa Beef

This easy and versatile dish is full of Mexican flavors.

Course Dinner, Main Course

Cuisine American, Mexican, Western

Diet Gluten Free

Prep Time 5

Cook Time 45

Servings

Calories 263kcal

Add the oil to the Instant Pot and set to sauté mode. Once the oil is hot, add in the chuck roast and cook for 2 minutes per side, until all sides are browned.
Add the onion, carrots, lime juice, spices, garlic purée, and broth, stirring to combine.
Place the lid on, turn the valve to sealing, and set to manual pressure/high pressure for 45 minutes.
When done, perform a quick pressure release, open the lid, and remove half of the cooking liquid.
Roughly shred the barbacoa using two forks.
Transfer to a serving dish, garnish (if desired) and serve.

Generously season the beef with salt and pepper before browning in your instant pot.
If you can’t find garlic puree, use a Microplane or a food processor to grind the garlic to a paste.
Not a fan of having slices of onions and carrots? While the meat is browning purée the remaining ingredients in a food processor to make a paste and add this to the pressure cooker. You will still get all of the flavors without the chunks of veggies.
Try using beer - This recipe calls for beef broth but I recommend you try using a Mexican beer instead. The alcohol will cook-off and the resulting flavor is phenomenal.
Use other cuts of beef - Any type of beef roast such as shoulder, rump, top or bottom round, even a brisket will work with this recipe. My favorite is still chuck roast, but use what you have readily available.
Use other cuts of meat - Traditional barbacoa was a method often used to deal with tough cuts of meat. Beef is the most common but you could use anything from goat, pork, lamb, or even chicken. You may need to experiment and adjust your cooking time depending on the cut of meat that you select.
Store - in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
There are 7 WW Blue Plan SmartPoints in one serving.