This is a super easy, super tasty recipe for barbacoa beef. Once all the ingredients are in the Instant Pot, you can walk away and in just over an hour, you have a flavorful, hearty beef ready for burritos, enchiladas, bowls... you name it! Make this as zippy as you like, adding more or less of the chipotle in adobo. I like to freeze some - it's great to have something this delicious available on a weeknight! Our favorite way to enjoy this beef is with brown rice, black beans, tomatoes, avocado, green onions and some crunchy radishes topped off with some cotija and sour cream.
Blue Ribbon Recipe
The Instant Pot is an easy way to make delicious, moist shredded beef. A bit tangy with a hint of smoky flavor, the beef is chock full of vibrant flavors. It is not very spicy so if you like more heat, then add more chipotle peppers. The recipe is so versatile and has many uses - burritos, enchiladas, quesadillas, and nachos. We made nachos with the shredded beef and enjoyed every bite!
Roughly chop garlic, onion, tomato, and cilantro. Juice the lime. Combine all ingredients through the cilantro in a blender and blend until liquefied.
Select the saute button on the Instant Pot and heat up the bowl. When hot, add some olive oil. Sprinkle the beef with salt and pepper and sear each side of the beef, working in batches. Turn off the saute.
When all the beef is seared, add back the first batch of beef and the contents of the blender.
Close and secure the Instant Pot lid. Select beef/stew, high, and program in a 65 minute cook time.
When the cook time is complete, let the Instant Pot sit for 30 minutes. Then quick release. I like to cover the release valve with a dishcloth.
Remove the beef chunks to a bowl and shred.
Pour about 1 1/2 - 2 cups of the cooking liquid over the top of the shredded beef. Sprinkle 1 teaspoon of Penzey's adobo seasoning and 1 teaspoon of salt over the beef and mix in.
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