Instant Pot Beef Barbacoa

Did you read the title? That’s right. INSTANT POT Beef Barbacoa. If you like juicy, flavorful tacos and don’t want to wait hours for them to be tender, this is the recipe for you.

I found this recipe on My Stay at Home Adventures, and it has been a game-changer!

I don’t make tacos any other way. I used to do the typical beef tacos with taco seasoning, but that is too basic for me! I need a kick or two in my tacos, and in my opinion, a taco isn’t good unless it’s dripping!

I will warn you; these can be spicy! You never know what you will get out of those peppers that you use, so if you don’t like spicy, I wouldn’t even touch this recipe. I made these for my family once, and they were so spicy that I was crying! At a different time, I was expecting spicy, and they were mild. You never know how spicy the Mexican pepper is until you cook it.

The original recipe calls this Puerto Rican barbacoa, and since I am Puerto Rican, I can honestly say that I don’t think this is a Puerto Rican dish. It is more of a Mexican one. I don’t mind either way, but I wanted to point that out since this is a review of the original recipe.

I wouldn’t change a thing about this recipe. It’s delicious, easy, and just perfect.

Let’s get into the ingredients

Ingredients

• 2.5-3.5 lb chuck roast, cut into 1.5”-2” cubes, large chunks of fat removed

• 1.5 cups beef broth

• 2 tsp Sofrito (Optional)

• 1 tsp apple cider vinegar

• 1 tsp brown sugar

• 8 cloves garlic, minced

• 2 tsp olive oil

• 1 chopped chipotle pepper in adobo (canned)

Spices:

• 3 each dried Guajillo and Ancho peppers, stems and seeds removed, ground finely (when I first made this, I could not find these peppers, so I used ancho chili powder which I found in the spice aisle, and it was perfect)

• 2 tsp cumin

• 1 packet of Sazon (optional)

• 2 tsp dried oregano

• 1/4 tsp cloves

• 1/2 tsp cinnamon

• 1 tsp ground black pepper

• 1 tsp salt

Instructions

1. Set Instant Pot to sauté, high, and add oil.

2. Once the oil is shimmering, add the cubed roast and stir continuously until browned.

3. Add the dry spices and continue stirring for a minute, until they become fragrant.

4. Add the garlic and chipotle pepper, occasionally stirring for another 3 minutes.

5. Add the beef broth, vinegar, and brown sugar, then stir well to mix.

6. Set Instant Pot to pressure cook, high, 1:20, and seal the lid.

7. Let naturally vent to release pressure, and break the meat apart in another container, mix in about 1/4 cup of the liquid.

And done! Easy and delicious. Of course, you need to pair this with tortillas, pico de gallo, sour cream, salsa verde, and whatever other taco toppings you enjoy!

Love, love, love you!

• Cha Griffin

Source: My Stay at Home Adventures; www.mystayathomeadventures.com