How to make Instant Pot Mexican Beef Barbacoa

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This simple recipe for Mexican Beef Barbacoa is full of authentic flavor and can be easily made in the oven, slow cooker, or an Instant Pot!
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• 1 beef chuck roast
• Salt and pepper
• 4 tablespoons olive oil, divided
• 2 dried guajillo peppers, soaked stemmed and seeded
• 2 dried ancho peppers, soaked stemmed and seeded
• 1 chipotle in adobo
• 3 garlic cloves, minced
• 1 tablespoon cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 cup water


1️⃣ 00:00:55 – put dried peppers into a bowl or jar and fill with water until covered. Soak 1 to 4 hours until softened.

2️⃣ 00:02:39 – Season chuck roast with salt and pepper. Heat a big cast iron pot over high heat. Add in 2 tablespoons olive oil. Sear chuck roast on all sides. Once seared, remove pot from heat and put into the bottom of the Instant Pot.

3️⃣ 00:01:34 – In a blender, add in guajillo peppers, ancho peppers, chipotle, garlic, cider vinegar, brown sugar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth, adding more water if important to thin it out enough to blend.

4️⃣ 00:03:30 – Pour sauce over chuck roast in the Instant Pot. Cook on the beef/stew setting for about 70 minutes, until the meat is easily shredded with a fork.

5️⃣ 00:04:31 – Shred and serve. Serving Suggestion: serve on a warmed corn tortilla with some red onion, cilantro, and jalapeno.


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