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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
153
kcal
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:
153
kcal