Mexican Beef Barbacoa Recipe Instant Pot

When yous're craving saucy beef tacos or a hearty burrito bowl you'll want to attain for this Instant Pot Beef Barbacoa recipe. It's simple, budget-friendly, irresistible, and feeds a oversupply (or a family for dinner + leftovers). With just 15 minutes of prep time and a little advance planning, tacos and burrito bowls can exist on the menu any day of the week (not just Tuesday!).

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Taco dark just got better cheers to Instant Pot Beef Barbacoa

It's seriously my everything right now and I'm so excited to finally be able to share it here after months of testing. Testing tacos is painstaking work, but I exercise it for you because I know you love a good taco or burrito bowl as much every bit I do. Particularly when you go all out with the toppings—but more about that later, allow'southward start review what beef barbacoa is (in case you lot were wondering), what you'll need, and and then we'll testify yous how piece of cake it is to make this Instant Pot Beef Barbacoa.

What is Barbacoa?

Barbacoa is a traditional Mexican dish made with beef, sheep, or goat. Information technology'southward flavorful and saucy and served with tortillas or rice. Larger, tougher cuts of beef similar chuck roast or brisket are ideal for making barbacoa considering of the long cooking time and just enough fat to keep the meat tender.

Here's what yous'll need:

• An Instant Pot or electric pressure cooker (if you're looking for a irksome cooker version—try our Slow Cooker Beef Barbacoa)
• A blender or food processor – For blending the onions, garlic, lycopersicon esculentum paste, h2o, and spices to brand the sauce.
• Beefiness chuck roast or brisket –Chuck roast is oftentimes more economical than brisket, but you can use whichever one yous prefer or have access to (check the lesser of your freezer…roasts oft hide out downwards at that place!).
• Kosher salt – For rubbing the meat before searing. Coarse or fine sea salt tin too be used.
• Yellow onion
• Garlic
• Tomato paste –Adds depth and a slight sweetness to balance out the onion and spices.
• Water
• Fresh lime juice– Adds tartness.
• Ground cumin
• Stale oregano
• Ground cloves– A picayune goes a long manner.
• Bay leaves
• Cooking fat of choice – For searing the meat before pressure cooking.

How to Make Instant Pot Beef Barbacoa

It's really quite unproblematic. Merely rub that roast or brisket with some salt, sear information technology using the 'Saute' setting on your Instant Pot or electric pressure cooker, add together the sauce, and permit it cook for 75 minutes. Once the cooking time is upward and you've allowed time for some natural pressure release to occur, all you have left to do is shred the meat with two forks and break out the taco or burrito bowl fixins'.

About the sauce…

The sauce is just a handful of pantry items plus water and some onion that yous blend in a blender or food processor earlier pouring it over the roast.

Aye, it's really that simple.

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Quick but not instant

While this Instant Pot Beef Barbacoa is much faster than our boring cooker version, it's not 'instant'. You'll need to programme for about 15 minutes to sear the roast and make the sauce and then in one case you lot've locked the lid in place your Instant Pot will have anywhere from 5-10 minutes to come up up to pressure and seal.

And once the cooking fourth dimension ends, yous'll need to give it at least 20 minutes of natural pressure level release before flipping the vent valve to release any residuum steam.

So while it's non instant, it'south a heck of a lot faster than using the irksome cooker.

How to Serve, Shop, and Reheat Instant Pot Beef Barbacoa

Serving Suggestions:

• Tacos – Use your favorite tortillas (or become adventurous and make your own homemade corn tortillas or grain-free tortillas)—soft or crispy—and load them up with barbacoa, guacamole, salsa or pico de gallo, cheese, sour foam, lettuce, etc.
• Burrito Bowls – Similar Chipotle, merely better! Fill up a bowl with rice or cauliflower rice and pinnacle information technology with barbacoa, black or pinto beans, lettuce or mixed greens, corn, fresh tomatoes or pico, salsa, or hot sauce, cheese (cotija is my personal favorite), and don't forget the Quick-Pickled Onions. If you oasis't tried them nevertheless, you're missing out.
• To proceed it Whole30-friendly: Skip the rice, tortillas, corn, and cheese and instead opt for cauliflower rice or a bed of lettuce then top with salsa, pickled onions (omitting the sugar), guacamole, cilantro, jalapenos, etc.
• We also like to add Primal Kitchen Foods Cilantro-Lime Dressing to our bowls for an easy addition.For an incredible deal on our favorite Central Kitchen Foods products, click here.

How to Shop:

• Transfer meat to a drinking glass storage container with a hat (we like these) and permit information technology to cool at room temperature for xxx-45 minutes earlier placing the lid in the container and storing it in the fridge for up to 4 days.
• Barbacoa may too be frozen for longer storage (up to three months). Thaw overnight in the fridge earlier reheating for the best results.

How to Reheat:

• Oven or Toaster Oven: Place barbacoa in an oven-safe dish with 2-three tablespoons of water. Cover with foil and oestrus in a preheated 350°F oven for 13-15 minutes or until heated through. The total time volition depend on how much you are reheating.
• Stovetop: Place barbacoa in a skillet with 2-3 tablespoons of water over medium-high heat. When the water just starts to simmer, reduce the heat to medium-low and encompass with a lid. Cook, stirring occasionally, for 5-6 minutes or until heated through.
• Microwave: Place barbacoa in a microwave-safety dish and cover. Melt 1-3 minutes (longer if heating a larger portion or you accept a depression-power microwave) or until heated through.

More Recipes for Taco Night

Deadening Cooker Beefiness Barbacoa

Easy Slow Cooker Carnitas

Slow Cooker Craven Tacos

Homemade Taco Seasoning

Ingredients

• 2 ½ lb. chuck roast, well-trimmed
• ii tsp. Kosher salt (or i tsp. fine bounding main common salt)
• ½ medium xanthous onion, peeled and cut into quarters
• vi cloves garlic, peeled
• 3 Tbsp. tomato paste
• ¾ cup of water
• Juice of 1 lime (about ii-iii Tbsp.)
• i Tbsp. ground cumin
• 1 Tbsp. stale oregano
• ane pinch ground cloves
• three bay leaves
• 1 Tbsp. cooking fatty of choice

Serving proposition: Serve in a bowl with rice, greens, cilantro, lime wedges, shredded or cotija cheese, corn, pico, black beans, jalapeño slices, mashed or thinly sliced avocado, a drizzle of Key Kitchen Cilantro Lime Dressing, finely minced red onions or pickled onions

1. Place roast on a large plate and pat dry with paper towels. Rub salt over the surface of the meat.
2. Select 'Saute' on Instant Pot. When the inner pot is hot, add fat. When the fat starts to shimmer, add roast and sear 2-3 minutes on each side until the roast is browned on all sides. Printing 'Cancel' on Instant Pot.
3. While the roast is browning, add onion, garlic, tomato paste, water, lime juice, cumin, oregano, and cloves to a blender and blend until shine.
4. Pour onion-tomato mixture over the roast in the Instant Pot, lifting the roast with a fix of tongs to allow the liquid to go underneath the roast.
5. Place bay leaves on acme of roast, lock hat into place, flip vent valve to the 'sealing' position, and melt at high pressure for 75 minutes (adding x% for high altitude).
6. When cooking fourth dimension is up, allow for 20 minutes of natural pressure level release before releasing any residual steam and removing the lid.
7. Carefully remove roast to a clean plate and shred with 2 forks, calculation some the cooking liquid back to the meat as desired. Gustation and flavor with additional salt and pepper if desired.

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Nutrition Data

• Serving Size: 4 ounces
• Calories: 208
• Fat: 9g
• (Sat Fat: 3g)
• Sodium: 436mg
• Saccharide: 5g
• (Fiber: 1g
• Sugar: 1g)
• Protein: 28g

Dietary

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Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her married man and 2 daughters. She's been described equally a 'existent food evangelist' and loves sharing her knowledge with others to aid them break gratuitous of the diet mentality and find their ain nutrient freedom. In her spare time, she enjoys CrossFit, telemark skiing, mountain biking, and camping out under the stars.

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