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Barbacoa - Instant Pot

Tender fall apart beef loaded with traditional mexican spices and finished with fresh cilantro and lime juice.


Barbacoa - Instant Pot
source Number 2 Pencil
categories instant pot, main dish, mexican
yield Serves 6
prep time 10 mins
total time 2 hrs

INGREDIENTS
  • 1 Tbsp vegetable oil
  • 2.5 lb chuck roast
  • 1 cup beef broth low sodium
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 1 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp Smalloked paprika
  • 1 lime
  • cilantro chopped for garnish

    • INSTRUCTIONS
  • 1. For best results, let chuck roast sit a room temperature for at least 30 minutes before searing.
  • 2. Set Instant Pot to Saute function and make sure you hit adjust until the more light is lit. That indicates it is heating at the highest setting. Heat vegtable oil until hot, then sear chuck roast on both sides.
  • 3. While chuck roast is searing, combine salt, pepper, and seasonings in a small bowl. Remove roast from Instant Pot and season chuck roast all over.
  • 4. Deglaze Instant Pot with beef broth, then return roast to Instant Pot and set to cook at High Pressure for 1:30 hours (display will read 90 minutes for older model Instant Pots). Once Instant Pot has finished cooking, let barbacoa Natural Pressure Release. Once the pin drops, remove lid and shred barbacoa. Squeeze juice from fresh lime over meat and sprinkle with fresh cilantro.

    • NOTES
    Amount Per Serving Calories 376 Calories from Fat 216 Fat 24g. 37% Saturated Fat 12g. 75% Cholesterol 130mg. 43% Sodium 1100mg. 48% Potassium 706mg. 20% Carbohydrates 3g. 1% Fiber 1g. 4% Sugar 1g. 1% Protein 37g. 74% Vitamin A 584IU. 12% Vitamin C 3mg. 4% Calcium 46mg. 5% Iron 5mg. 28% * Percent Daily Values are based on a 2000 calorie diet.

    NUTRITION