I’ve been waiting a long time to share this awesome-amazing-delicious Instant Pot Beef Barbacoa recipe with you all.  I love pretty much everything about this barbacoa recipe. You’d be hard pressed not to.

It’s one of those recipes that will easily capture everyone’s taste buds [and therefore their hearts.] And you’ll probably be asked to make it again, like tomorrow.

It’s one of those recipes where people automatically assume you ambitiously took on a major operation in the kitchen.  But the secret reality is that you simply tossed stuff into your pressure cooker and walked away. One hour later, the magic happened all by itself in that mysterious Instant Pot.

This beef barbacoa recipe is also superb for feeding crowds, for the weekly meal prep, and for keeping the grocery budget in check (chuck roasts are deliciously affordable.) Like I said, I love pretty much everything about this dish.

Here are a few helpful tips I’ve learned on my beef barbacoa journey:

We already talked about some options like rice bowls, noodle bowls, tortillas, barbacoa salad, or simply scooping up it up with chips.

To make meal planning even easier, here are some of some actual recipes that are already written, for serving alongside of your barbacoa:

1. Mexican Rice Salad
2. Cuban Rice and Beans Recipe
3. Chunky Salsa with Corn
4. 5-Minute Real Guacamole
5. Mango Black Bean Salsa Dip

Enjoy.

Cook Time: 1hour hr
Servings: 10
Author: Amy Dong

Ingredients

For the Sauce

For the Beef

Instructions

Make Sauce (can be made up to 2 days ahead): In a bowl, combine all sauce ingredients. Stir to incorporate well. If making ahead of time, keep chilled in airtight container until ready to use.

Slice beef into 2″ x 2″ chunks. Sprinkle kosher salt and pepper evenly onto all sides of beef pieces. Set Instant Pot to sauté mode. Add olive oil; once oil is heated, add sear beef pieces in 2 batches to avoid overcrowding. Once all sides of beef pieces are nicely browned, place all the beef into the bowl of Instant Pot.

Pour your prepared sauce evenly over the beef. Stir to combine. Cover tightly and set pressure cooker for 1 hour. Use Instant Release method to release pressure when beef is done. Gently shred the beef with forks or tongs, allowing shredded beef to soak up the juices afterwards.
Serve beef barbacoa over rice, tortillas, salad, or tortilla chips.

Notes

Leftovers can be kept in airtight containers in fridge. Perfect for meal prep or freezer meals!

This article was originally published on chewoutloud.com. Follow on Instagram

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