Barbacoa Beef (Pressure Cooker or Instant Pot)
For those who enjoy the warmth of cumin and a kick of heat, Barbacoa Beef is sure to delight your taste buds. This dish features tender, shredded beef that has been slow-cooked in a rich mixture of chipotle adobo, cumin, cloves, garlic, and oregano, creating a flavor explosion that you won't soon forget. Recipe title: "Barbacoa Beef (Pressure Cooker or Instant Pot)"
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Ingredients
- 5 cloves garlic
- 1/2 medium onion
- 1 tablespoon ground oregano
- 1/2 teaspoon ground cloves
- 1 cup water
- 3 pounds beef eye of round or bottom round roast
- 2 1/2 teaspoons kosher salt
- black pepper
- 1 teaspoon olive oil
- 3 bay leaves
- 2-4 tablespoons canned chipotle in adobo sauce
- 1 tablespoon ground cumin
- 1 lime
Equipment Needed
- Instant Pot
Instructions
- 1
In a blender, combine garlic, onion, lime juice, cumin, oregano, chipotles, cloves, and water. Blend until the mixture is completely smooth.
- 2
Remove all excess fat from the meat and cut it into 3-inch chunks. Season with 2 teaspoons of salt and freshly ground black pepper. Set your pressure cooker to high heat (or use the sauté function on the Instant Pot). Once heated, pour in the oil and sear the meat in batches, ensuring all sides are browned for about 5 minutes. Pour in the blended sauce along with the bay leaves, then secure the lid and cook on high pressure until the meat becomes tender and can be easily shredded with two forks, approximately 1 hour (I found that 65 minutes worked well in my Instant Pot). If you’re opting for stovetop cooking, let it simmer on low for at least 4 hours, adding more water as necessary to prevent drying out. Allow for a natural pressure release.
- 3
After cooking, take out the meat and place it in a separate bowl. Use two forks to shred the meat, and set aside the cooking liquid (be sure to discard the bay leaf). Return the shredded meat to the pot, mixing in 1/2 teaspoon of salt (or to your preferred taste), 1/2 teaspoon of cumin, and 1 1/2 cups of the reserved broth.