Description
This Instant Pot barbacoa recipe delivers tender beef in a fraction of the time, infused with a smoky chipotle-orange aroma. It’s a high-protein, family-friendly meal perfect for weeknights when you want maximum flavor.
Ingredients
- beef chuck roast, cut into 2-3 inch pieces (3 lb)
- large yellow onion, chopped (1)
- garlic cloves, minced (6)
- chipotle peppers in adobo, minced (3-4)
- adobo sauce (1-2 tsp)
- ground cumin (1 tbsp)
- dried oregano (1 tsp)
- bay leaves (2)
- beef broth (1.5 cups)
- fresh orange juice, divided (1/2 cup)
- apple cider vinegar (1/4 cup)
- orange zest (1 tbsp)
- light brown sugar (2 tbsp)
- sea salt (2 tsp)
- black pepper (1/2 tsp)
- vegetable oil (for searing)
- fresh cilantro, chopped (1/4 cup, garnish)
- diced red onion (2 tbsp, garnish)
- lime wedges (garnish)
Instructions
- Prep and Sear Beef: Pat beef chunks dry and season with 1 tsp salt and 1/2 tsp pepper. Set the Instant Pot to ‘Sauté’ mode and add oil. Sear beef in batches for 3-4 minutes per side until browned. Remove seared beef.
- Sauté Aromatics and Deglaze: Add onion to the pot and sauté for 3-4 minutes, scraping up browned bits. Add garlic, chipotles, cumin, and oregano; cook for 1 minute. Deglaze the pot by scraping the bottom thoroughly with the apple cider vinegar.
- Pressure Cook: Stir in broth, 1/4 cup orange juice, bay leaves, zest, and remaining 1 tsp salt. Return beef to pot. Secure the lid and set to ‘Pressure Cook’ on High for 60 minutes. Allow 15 minutes natural release, then quick release remaining pressure.
- Shred Beef and Reduce Glaze: Remove beef chunks and shred using two forks. Discard bay leaves. Strain cooking liquid and return to the Instant Pot set to ‘Sauté’ mode or transfer to a saucepan.
- Finish and Serve: Add remaining 1/4 cup orange juice and brown sugar to the liquid. Simmer for 10-15 minutes until it reduces to a thick, syrupy glaze. Toss the shredded beef with about half of the glaze. Garnish and serve immediately.
Notes
To avoid a burn notice in the Instant Pot, make sure to deglaze the pot thoroughly by scraping all browned bits from the bottom before adding liquids. For best flavor, let the shredded beef marinate in the glaze for at least 15 minutes before serving. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
Keywords: Barbacoa, Instant Pot, Pressure Cooker, Beef, Chipotle, Mexican, Main Dish, Easy Dinner