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Instant Pot Barbacoa
Instant Pot Barbacoa is tender, juicy and full of amazing flavor. A versatile recipe that can be served as a taco, or many other ways.
Course
Main Dish
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
up to pressure
15
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
8
servings
Calories
340
kcal
Author
Leigh Anne Wilkes
Equipment
Instant Pot (6qt)
Measuring Spoons
Measuring Cups
Ingredients
3
lbs.
chuck roast or pot roast
cut into 2 inch pieces.
1
Tbsp
olive oil
3/4
cup
beef broth
4
cloves
garlic
minced
2
tsp
chipotles in adobo sauce
chopped, for mild, add more for spicy
1
cup
onion
diced
1
4 oz.
green chilies, mild
1/4
cup
lime juice
2
Tbsp
apple cider vinegar
1/2
Tbsp
cumin
2
tsp
oregano
1
tsp
salt
1/2
tsp
black pepper
Instructions
Turn Instant Pot to saute
Add olive oil and pieces of roast. Saute until lightly browned on all sides.
Add onions into Instant Pot.
In a blender, combine all remaining ingredients and blend until smooth.
Pour mixture over meat in Instant Pot.
Add lid,. Press Manual, High Pressure for 60 minutes.
Be sure valve is set to sealing.
Do a quick release when time is up.
Remove meat to a baking sheet, shred with two forks.
To thicken remaining juices, add 2 Tbsp cornstarch to 3 Tbsp water.
Turn Instant Pot to sauté and add cornstarch/water mixture. Stir until gravy begins to thicken.
Pour gravy over shredded meat.
Nutrition
Calories:
340
kcal
|
Carbohydrates:
4
g
|
Protein:
33
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
117
mg
|
Sodium:
531
mg
|
Potassium:
638
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
103
IU
|
Vitamin C:
4
mg
|
Calcium:
51
mg
|
Iron:
4
mg