Taco Tuesday just got better! This recipe for beef barbacoa has tons of flavour and makes those weeknight dinners simple through cooking with the Instant Pot. Not only is this easy to make, it's perfect for leftovers and you can use the beef in so many different ways - quesadillas, nachos, burritos and the list goes on!
Course Main Course
Prep Time 15minutes
Cook Time 1hour10minutes
Total Time 1hour25minutes
14 ounce canchopped green chilies
3chipotles in adobo sauce
1yellow onion, roughly chopped
1 1/2tbspground cumin
2-3lbbeef roast, cut into 2-inch chunks
12mediumsoft flour tortillas
optional: cilantro, onion, salsa, sour cream, avocado for serving
In a blender add the garlic, green chilies, chipotles, onion, lime juice, beef stock, cumin, oregano, cloves, salt and pepper. Blend for 20-30 seconds and set aside.
On the Instant Pot press the "Saute" setting and add the oil. Once the oil is heated and shimmering add the beef roast chunks and sear on all sides, turning every minute or so. Press "Cancel" to turn off the heat.
Pour in the blended sauce and add the bay leaves, tossing to coat the meat. Securely close the lid of the Instant Pot and set the vent to "Sealing".
Press the "Manual" button, ensuring the setting is on Medium and then adjust the +/- buttons until the time is set for 60 minutes. Cook.
Once the timer goes off, carefully turn the vent to "Venting" for quick release of pressure. Wait until all the steam is released and the valve is dropped before opening the Instant Pot. Remove lid.
Discard bay leaves, and then using two forks shred the beef. Toss the shredded beef in the sauce allowing them to soak it up.
Scoop beef into tortillas. Top with desired toppings and serve immediately.
This barbacoa is also perfect for:
This recipe can also be made in a slow cooker! Slow cook on High for 4 hours or on Low for 8 hours until beef is tender and can easily be shredded with a fork.