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Instant Pot Beef Barbacoa

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Prep Time 20 minutes
Cook Time 2 hours
Shredding time 20 minutes
Total Time 2 hours 40 minutes
Course Main Course
Servings 6

Equipment

  • 1 Pressure Cooker

Ingredients
  

  • 4 lb beef chuck roast (a little larger or smaller is fine)
  • 3 Tbsp avocado oil for searing (you can substitute any cooking oil you prefer)

Dry Rub

  • 1 Tbsp sea salt
  • 1 tsp ground cumin
  • 3/4 tsp oregano
  • 3/4 tsp chipotle chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper

Sauce

  • 1/2 cup chipotle barbeque sauce (any sweet chipotle bbq sauce will work fine)
  • 10 oz can of diced tomatoes with green chilies

Optional toppings

  • grilled sweet corn
  • black beans
  • diced tomatoes
  • cilantro
  • avocado
  • sauce of choice (Ortega's Ranch Taco sauce is amazing on barbacoa)

Instructions
 

  • Combine all the spices in a small bowl and set aside.
  • Prep the roast by removing excess moisture so the spices adhere better. This can be done by wrapping or patting with paper towels.
  • Rub the spice mixture all over the surface of the meat, making sure to coat the sides as well.
  • Warm a pan over medium-high heat, then add cooking oil.
  • Place the roast in the pan and sear each side until golden brown.
  • While the roast is searing, combine the diced tomatoes and barbecue sauce in a bowl.
  • Pour ⅓ of the sauce mixture into the bottom of the Instant Pot.
  • Once the roast is fully seared, transfer it to the Instant Pot and pour the remaining sauce over the top.
  • Secure the lid on the Instant Pot and set the valve to "Sealing."
  • Cook on Manual pressure for 90 minutes. It will take up to 10minutes to reach pressure before the timer starts.
  • When the timer is up, let the Instant Pot naturally release pressure for at least 15 minutes before switching the valve to "Releasing." Once all pressure is released, remove the lid carefully.
  • Turn off the Instant Pot and move the roast to a plate. Break it up slightly and let it cool for easier shredding.
  • Using a mesh strainer, strain the broth into a separate container and discard any solids.
  • Shred the meat, removing as much fat as desired, then return it to the Instant Pot.
  • Pour about 1 cup of broth over the shredded meat and stir. Add more in small increments until the meat is as juicy as you like.
  • Turn the Instant Pot to the Sauté setting to warm the barbacoa back up. Once warm, switch the setting to warm or turn the Instant Pot off.
  • Serve over rice with your favorite toppings or in taco shells. Enjoy!

Notes

This can easily be converted to a slow cooker recipe. Simply add the seared roast and combined BBQ sauce and tomatoes to a slow cooker, cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the beef is tender and easily shreds with a fork. Follow the same shredding and broth steps, and you’re good to go.