Instant Pot Barbacoa
A tender, juicy and mouthwatering beef dish packed with rich and bold flavors…
Servings 6
Calories 294kcal
Ingredients
- 5 garlic cloves
- 3 lb roast
- ½ onion chopped in ¼
- 1 lime juice
- 4 tablespoon chiptoles in adobo sauce
- 1 tablespoon cumin powder
- 1 tablespoon oregano
- ½ teaspoon cloves
- 1 cup water
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon oil
- bay leaves
Instructions
- Add garlic, onion, chipotle, lime juice, cumin powder, oregano, cloves, and water to the blender machine.
- Blend it until the mixture becomes smooth. Set the prepared sauce aside.
- Now, season the roast with salt and black pepper.
- Press "saute" and add oil.
- Add beef and saute for 5 minutes.
- Add the prepared sauce and bay leaves.
- Close the lid and cook on high pressure for 50 minutes.
- When cooking time is complete, wait for a natural release (or for at least 20 minutes).
- Open the lid and dish out the roast. Shred it using a fork.
- Serve with the cooked sauce and enjoy :)
Video
Notes
- If you're making it in large quantity, then put the roast in an instant pot in batches. Don't overfill the pot otherwise, the meat will not get tender as it should be.
- You can adjust the spice level up a bit too.
- Most people add vinegar too in the sauce. but it's up to you how much tarty flavor you want in your recipe.
- Reserving it in the fridge after being cooked enhances its flavors!
Nutrition
Calories: 294kcal | Carbohydrates: 4g | Protein: 50g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 3612mg | Potassium: 698mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 105mg | Calcium: 668mg | Iron: 6mg