Instant Pot Barbacoa Beef
If you want to add more gluten free and dairy free recipes to your recipe box, Instant Pot Barbacoa Beef might be a recipe you should try. This main course has 278 calories, 27g of protein, and 17g of fat per serving. This recipe serves 10 and costs $1.7 per serving. Many people made this recipe, and 328 would say it hit the spot. It is brought to you by Gimme Some Oven. If you have beef chuck roast, canned green chiles, bay leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. With a spoonacular score of 66%, this dish is pretty good. Instant Pot Barbacoa Beef, Instant Pot Beef Barbacoa Tacos, and Instant Pot Beef Barbacoa Tacos are very similar to this recipe.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 85 minutes
Ingredients:
2 chipotles in adobo sauce (or more, to taste)
2 tablespoons apple cider vinegar
3 bay leaves
3 pounds beef chuck roast* (fat trimmed), cut into 2-inch chunks
2/3 cup beer or water
1 teaspoon black pepper
1 (4-ounce) can chopped green chiles
4 cloves garlic
1/4 tsp ground cloves
1 tablespoon ground cumin
1/4 cup fresh lime juice
1 tablespoon olive oil
1 tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 small white onion, peeled and roughly chopped
Equipment:
food processor
blender
instant pot
Cooking instruction summary:
Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Pure for 30 seconds, or until completely smooth. Set aside. Press the Saut setting on the Instant Pot. Add oil. Then once it is heated and shimmering, add the roast and sear turning every 45-60 seconds or so until the roast is browned on all sides. Press Cancel to turn off the heat. Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and set vent to Sealing. Press Manual, then press Pressure until the light on High Pressure lights up, then adjust the +/- buttons until time reads 60 minutes. Cook. Then very carefully, turn the vent to Venting for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and discard the bay leaves. Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up. Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Step by step:
1. Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Pure for 30 seconds, or until completely smooth. Set aside.
2. Press the Saut setting on the Instant Pot.
3. Add oil. Then once it is heated and shimmering, add the roast and sear turning every 45-60 seconds or so until the roast is browned on all sides. Press Cancel to turn off the heat.
4. Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and set vent to Sealing.
5. Press Manual, then press Pressure until the light on High Pressure lights up, then adjust the +/- buttons until time reads 60 minutes. Cook. Then very carefully, turn the vent to Venting for quick release, and wait until all of the steam has released and the valve has dropped.
6. Remove the lid, and discard the bay leaves.
7. Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up.
8. Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Nutrition Information:
covered percent of daily need
