Home Beef ULTIMATE INSTANT POT BEEF BARBACOA

ULTIMATE INSTANT POT BEEF BARBACOA

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This Instant Pot Barbacoa Beef recipe is extremely good-clean to make within the strain cooker, it’s full of massive flavors, and it’s miles perfect for tacos, burritos, salads, quesadillas and greater!

INGREDIENTS :

CHIPOTLE SAUCE

  • 3 chipotle peppers in adobo sauce – (individual peppers in the can – NOT the whole can)
  • 2 tsp adobo sauce – (from the can)
  • 3 Tbsp lime juice – (fresh is best)
  • 1 Tbsp better than bouillon beef base – (optional but recommended)
  • 1/3 cup apple cider vinegar
  • 5 cloves garlic – roughly chopped
  • 3 tsp ground cumin
  • 2 tsp oregano – (mexican oregano is amazing if you have it)
  • 1/4 tsp ground allspice
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup beef broth – (reduced sodium is best)

BARBACOA

  • 4 lb. beef chuck roast
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp vegetable oil
  • 1 yellow onion – diced
  • 4 oz can diced green chiles – drained
  • 3 Tbsp tomato paste
  • 1 cup beef broth – (reduced sodium is preferred)
  • 2 bay leaves
  • 1 lime – sliced in half

INSTRUCTIONS :

MAKE CHIPOTLE SAUCE

1 Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.

MAKE BEEF BARBACOA

1 Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces. Season beef with 1/2 tsp each salt and pepper.
2 Add vegetable oil to Instant Pot and select “Saute”. When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
3 Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
4 Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste, green chiles and bay leaves.
5 Press “Cancel – or Keep Warm/Cancel”. Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
6 Close lid securely and make sure the valve is set to “sealing”. Select “Manual” or “Pressure Cook” and adjust the +/- button until it reads 60 minutes.
7 When finished cooking, carefully turn the valve to “venting” for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
8 Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
9 Toss shredded beef with as much of the cooking liquid as you’d like.

TO THICKEN SAUCE

1 In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select “saute”.
2 Cook for several minutes, stirring often, until thickened to your tastes.
3 Toss shredded beef with as much of the thickened sauce as you’d like.

TO CRISP THE EDGES

1 Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.
2 Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking.

Source recipes: thechunkychef.com

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