Instant Pot Beef Barbacoa
Ingredients
The meat
-
2 ½
lb.
chuck roast, well-trimmed
The seasoning
-
2
tsp.
Kosher salt
-
½
medium
yellow onion, peeled and cut into quarters
-
6
cloves
garlic, peeled
-
3
Tbsp.
tomato paste
-
¾
cup
water
-
Juice of 1
lime (about 2-3 Tbsp.)
-
1
Tbsp.
ground cumin
-
1
Tbsp.
dried oregano
-
1
pinch
ground cloves
-
3
bay leaves
-
1
Tbsp.
cooking fat of choice
Instructions
- Pat the roast dry and rub salt over its surface.
- Use the 'Saute' setting on the Instant Pot to heat the cooking fat, then sear the roast for 2-3 minutes on each side until browned.
- While the roast is browning, blend the onion, garlic, tomato paste, water, lime juice, cumin, oregano, and cloves until smooth.
- Pour the blended mixture over the roast, lifting it to allow liquid underneath.
- Add bay leaves on top, lock the lid, and cook at high pressure for 75 minutes.
- After cooking, allow for 20 minutes of natural pressure release before releasing any remaining steam.
- Remove the roast and shred with two forks, mixing in some cooking liquid as desired.
Nutrition Facts (estimated)
Servings
8
Calories
208
Total fat
9g
Total carbohydrates
5g
Total protein
28g
Sodium
436mg
Cholesterol
mg
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