Instant Pot Beef Barbacoa
Fall-apart tender Instant Pot Beef Barbacoa is your new favorite versatile meat! It’s mouthwateringly juicy, with a deep and earthy Southwest flavor.
Servings: 8
Calories: 355kcal
Equipment
Ingredients
- 3 pound beef chuck roast
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 6 cloves garlic, minced
- 1 yellow onion, peeled and diced
- 4 tablespoons tomato paste
- ⅔ cup water or broth
- 3 tablespoons lime juice, about 1 lime
- 2 tablespoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ¼ teaspoon ground cloves
- 2 bay leaves
- 1 ½ tablespoons extra virgin olive oil
- Fresh cilantro, for garnish
Instructions
- Place roast on a lined cutting board and pat dry with paper towel. Generously season the meat with salt and pepper. Set aside.
- Peel and chop the yellow onion and garlic. In the instant pot, add extra virgin olive oil and press the “Saute” button. Once the oil has heated up, add the chopped onion and garlic and saute for 3 to 4 minutes, or until they are tender and fragrant. Press Cancel/Stop.
- Add the chuck roast on top of the onion and garlic. Add the tomato paste, water, lime juice, bay leaves and remaining seasonings. Close the cover and lock into place. Turn the valve to “sealing” position and cook on high pressure for 60 minutes.
- When the 60 minutes is up, allow for 20 minutes of natural release before switching the valve to the “venting” position. Remove lid.
- Carefully shred the roast with two forks stirring to cover with liquid. (if too runny, you may discard some of the liquid before serving). Enjoy!
Nutrition
Calories: 355kcal | Carbohydrates: 6g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 578mg | Potassium: 725mg | Fiber: 1g | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 5mg