Instant Pot Barbacoa
Quick and easy Instant Pot Barbacoa is so tender and delicious, and great for leftovers!
Servings: 6 servings
Ingredients
- 2 tbsp avocado oil or your favorite cooking oil
- 3-4 lb beef bottom round roast or chuck roast cut into 3 inch chunks
- 1 large onion quartered
- 5 garlic cloves
- 1 tbsp chipotle powder
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tsp chili powder
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 cup bone broth or beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- Fresh cilantro for garnish
Instructions
- Set Instant Pot to Sauté setting and heat avocado oil for 10 minutes. Add beef to the Instant Pot and brown on all sides, about 5 minutes. Work in batches if needed.3-4 lb beef bottom round roast or chuck roast, 2 tbsp avocado oil
- Leave the beef in the Instant Pot and turn it off. Combine the rest of the ingredients, except cilantro, in a blender and blend until smooth.1 large onion, 5 garlic cloves, 1 tbsp chipotle powder, 1 tbsp cumin, 1 tbsp dried oregano, 1 tsp chili powder, 2 tsp sea salt, 1/2 tsp ground black pepper, 1 cup bone broth, 1/4 cup apple cider vinegar, 1/4 cup lime juice
- Pour the sauce over the meat, close the lid, and cook for 60 minutes on high pressure.
- Release the pressure immediately and open the lid. Take out the meat, shred it with 2 forks. You can return it to the Instant Pot on the Warm setting if you aren't eating it right away.
- Stir, sprinkle with cilantro, and serve as taco meat, in a burrito bowl, or in any way you want to enjoy it!Fresh cilantro
Nutrition
Serving: 1serving - makes 6 | Calories: 388kcal | Carbohydrates: 6g | Protein: 52g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 1079mg | Potassium: 900mg | Fiber: 1g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 6mg