Instant Pot Barbacoa Recipes

ULTIMATE INSTANT POT BEEF BARBACOA

Steps:

• Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.
• Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces. Season beef with 1/2 tsp each salt and pepper.
• Add vegetable oil to Instant Pot and select "Saute". When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
• Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
• Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste, green chiles and bay leaves.
• Press "Cancel - or Keep Warm/Cancel". Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
• Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 60 minutes.
• When finished cooking, carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
• Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
• Toss shredded beef with as much of the cooking liquid as you'd like.
• In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute".
• Cook for several minutes, stirring often, until thickened to your tastes.
• Toss shredded beef with as much of the thickened sauce as you'd like.
• Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.
• Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking.

INSTANT POT® BRISKET BARBACOA WITH POBLANO PEPPERS AND ONIONS

Steps:

• Season both sides of the brisket with salt and pepper.
• Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half.
• Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour.
• Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
• Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve.
• Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.

INSTANT POT BARBACOA BEEF

Steps:

• Brown Chuck Roast Steak: Heat up Instant Pot using "Sauté More" function, then wait until it says "HOT". Pat dry the chuck roast steak, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Place the seasoned side of chuck steak in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 5 minutes, then flip beef to brown the other side for another 5 minutes. Remove the browned chuck steak, and set aside.
• Saute Onion and Garlic: Add minced onions in Instant Pot, and saute for 3 minutes. Add in minced garlic, 1½ tsp (3g) ground cumin, ¼ tsp (0.4g) ground cloves, 2 bay leaves, and 2 tsp (1.3g) dried oregano, then saute for another minute.
• Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom. Give it a quick mix.
• Pressure Cook Barbacoa Beef: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce (optional), 2 tbsp (30ml) apple cider vinegar, and 2 - 3 chipotles with 2 tbsp adobo sauces in Instant Pot, then give it a quick mix. *Spicy Tip: Adjust the amount of chipotles based on your spicy preference.*Pro Tip: Use the wooden spoon to smash the chipotles a bit. Place chuck roast in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 45 minutes, then 15 minutes Natural Release. Remove the lid carefully.
• Season & Thicken Barbacoa Sauce: Place chuck roast steak in a large mixing bowl and shred the meat with 2 forks. *Pro Tip: While you're shredding the meat, bring the barbacoa sauce mixture to a simmer with the "Saute More" function. Allow the sauce to reduce while you are shredding the beef. *Pro Tip: You can blend the sauce with an immersion blender for a smoother sauce with some extra body. Add the shredded beef in Instant Pot. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 pinches of salt).
• Garnish & Serve: Place the Beef Barbacoa on warm corn tortillas with a spoonful of salsa. Finish it with a squeeze of lime. Enjoy~