Shredded Beef Barbacoa in the Instant Pot

shredded beef barbacoa

Shredded beef braised with a spicy blend of cumin, chipotle powder, garlic and oregano. This barbacoa is great protein for all of your Mexican inspired meals, made in your favorite pressure cooker!
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Course: Main Course
Cuisine: American, Mexican
Keyword: beef barbacoa recipe, instant pot beef barbacoa
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Calories: 168kcal

Ingredients

  • 3 lb center cut shoulder roast, boneless
  • 2 tablespoons ground chipotle pepper
  • 1/2 yellow onion
  • 1/4 cup fresh lime juice
  • 1/4 cup tomato paste
  • 4 cloves garlic
  • 1 1/2 tablespoons apple cider vinegar
  • 2 teaspoons cumin
  • 2 teaspoons sea salt, plus more to taste
  • 1 teaspoon dried oregano
  • 3/4 cup chicken stock
  • 3 bay leaves
  • 1 teaspoon olive oil - or avocado oil
  • pepper, to taste
  • cilantro, to garnish - optional

Instructions

  • First make the marinade; Combine the chipotle pepper, onion, lime juice, tomato paste, garlic cloves, vinegar, cumin, salt, and oregano in a food processor, or blender. Process until smooth.
  • Trim any excess fat off of roast, and cut into 2 or 3-inch pieces.
  • Using the saute button on your Instant Pot, add the oil and brown the meat, in batches on all sides (approx 5 minutes). Add the sauce from the blender, chicken stock, and bay leaves.
  • Cover, and cook on high pressure for 60 minutes. Let pressure release naturally, about 15 minutes.
  • Remove the beef from the liquid and shred with two forks. Return to IP, and season to taste with any additional salt and pepper, if needed. Garnish with cilantro.

Nutrition

Serving: 4ounces | Calories: 168kcal | Carbohydrates: 3g | Protein: 25g | Fat: 5g | Fiber: 1g
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