Instant Pot Barbacoa (Printer-Friendly)

Tender beef slow-cooked with smoky chilis, garlic, and spices for flavorful meals like tacos and burrito bowls.

# What You'll Need:

→ Fats and Oils

01 - 1 tablespoon lard or olive oil

→ Meat

02 - 3 pounds chuck roast, cut into 2-inch chunks

→ Chilis and Sauces

03 - 2 chipotle chilis in adobo sauce
04 - 2 guajillo chiles, deseeded and stems removed
05 - 2 ancho chilis, deseeded and stems removed
06 - 2 tablespoons adobo sauce from chipotles

→ Acids

07 - Juice of 1 lime
08 - 2 tablespoons apple cider vinegar

→ Aromatics and Herbs

09 - 1 onion, diced
10 - 2 bay leaves
11 - 2 dried stems with leaves of epazote or cilantro
12 - ½ teaspoon Mexican oregano
13 - ½ teaspoon ground cinnamon
14 - 1 head garlic, sliced in half crosswise

→ Liquids

15 - 12 ounces Mexican beer or beef broth

# Steps to Follow:

01 - Set the Instant Pot to sauté and melt the lard or heat the olive oil. Add the chuck roast pieces and brown slightly.
02 - Combine chipotle chilis, guajillo chiles, ancho chiles, lime juice, apple cider vinegar, and adobo sauce in a blender. Puree until smooth.
03 - Pour the blended chili sauce over the browned meat. Add diced onion, bay leaves, epazote or cilantro, Mexican oregano, and cinnamon. Stir to combine.
04 - Place the garlic halves cut side down on top of the meat. Pour the beer or beef broth over all ingredients.
05 - Seal the Instant Pot lid and set to the meat setting for 60 minutes.
06 - Allow a natural release for 10 minutes, then perform a quick release to depressurize fully.
07 - Remove the meat from the pot, discard excess fat, and shred using two forks. Spoon some cooking liquid over the shredded meat to maintain moisture before serving.

# Extra Suggestions:

01 - Cutting the roast into smaller chunks prior to cooking promotes even tenderness.
02 - If epazote is unavailable, cilantro serves as a suitable substitute.
03 - Mexican beer enhances authenticity, but standard beer or beef broth can be used.
04 - Shredding meat in the pot retains more juices; alternatively, remove meat to shred and moisten with cooking liquid.

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