Instant Pot Barbacoa
Tender fall apart beef loaded with traditional Mexican spices and finished with fresh cilantro and lime juice.
Prep Time 10 minutes | Cook Time 1 hour 30 minutes
Natural Pressure Release 20 minutes
Total Time 2 hours | Servings 6 | Calories 376 kcal
1 tablespoon olive oil
2.5-pound chuck roast
1 cup beef broth
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon smoked 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 Sauté function and make sure you hit adjust until the more light is lit. That indicates it is heating at the highest setting. Heat vegetable 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 the lid and shred barbacoa. Squeeze juice from a fresh lime over meat and sprinkle with fresh cilantro