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4.34 from 6 votes

Instant Pot Barbacoa

Course Main Course
Cuisine Mexican
Keyword Barbacoa, chiptoles in adobo sauce
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 9
Calories 196kcal

Ingredients

  • 5 garlic cloves
  • 1/2 onion medium
  • 1 lime juice
  • 4 tbsp chiptoles in adobo sauce
  • 1 tbsp ground cumin
  • 1 tbsp oregano
  • 1/2 tsp ground cloves
  • 1 cup water
  • 3 lb roast
  • 2 1/2 tsp kosher salt
  • black pepper to taste
  • 1 tsp oil
  • 3 bay leaves

Instructions

  • Add garlic, onion, cumin, oregano, lime juice, chipotles, cloves and water in a blender.
  • Blend until the mixture becomes smooth.
  • Season the meat with salt and black pepper.
  • Turn on the instant pot and select sauté.
  • Add oil, meat and sauté for 5 minutes.
  • Add the blended mixture in the pot.
  • Add bay leaves and close the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 65 minutes, release the pressure naturally through steam vent.
  • Open the lid and shred the meat.
  • Add remaining ingredients, mix well and enjoy.

Nutrition

Calories: 196kcal | Carbohydrates: 3g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 2925mg | Potassium: 463mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 70mg | Calcium: 445mg | Iron: 4mg