Instant Pot® Barbacoa recipe

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Ingredients

3 dried guajillo chile peppers
3 dried pasilla chile peppers
1 (4 pound) beef chuck roast, cut into 2-inch pieces
salt and ground black pepper to taste
1 onion, quartered
¼ cup apple cider vinegar
5 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon agave nectar
1 teaspoon ground cinnamon

Nutrition Info

382.5 calories
carbohydrate: 8.2 g
cholesterol: 103.3 mg
fat: 26.2 g
fiber: 1.9 g
protein: 27.4 g
saturatedFat: 10.2 g
servingSize: -
sodium: 88.9 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chile peppers in a large bowl and cover with hot water. Soak until soft, about 20 minutes. Drain.

  2. Heat a large skillet over medium heat. Add chuck roast and season with salt and pepper. Cook meat until dark brown and crispy on all sides, 7 to 10 minutes.

  3. While meat cooks, combine softened chile peppers, onion, vinegar, garlic, lime juice, cumin, oregano, agave nectar, and cinnamon in a blender. Process sauce until smooth.

  4. Transfer browned meat and all juices to a multi-functional pressure cooker (such as Instant Pot®). Stir in sauce from the blender. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

  5. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Recipe Yield

8 servings

Recipe Note

This recipe for Instant Pot® barbacoa is lightly spicy and extremely easy! Serve meat on freshly made corn tortillas with pickled onions and cilantro.

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