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Instant Pot Beef Barbacoa Bowls

These Instant Pot Beef Barbacoa Bowls are super easy to make and are loaded with flavor! Serve over a bed of rice and add your favorite toppings!

Ingredients

Scale
  • 34 lb Chuck Roast
  • 5 Garlic Cloves
  • 34 Chilis in Adobo Sauce
  • Juice from 2 Limes
  • 1/3 cup Apple Cider Vinegar
  • 1/2 of a large Sweet Onion
  • 1 Tbs Cumin
  • 2 tsp Oregano
  • 1/4 tsp Ground Cloves
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 3 Tbs EVOO
  • 1 cup Beef Broth
  • 2 Bay Leaves

Topping ideas

Instructions

  1. Add Garlic, Chilis in Adobo, Lime Juice, Apple Cider Vinegar, Onion, Cumin, Oregano, Cloves, Salt, and Pepper to a food processor or high speed blender
  2. Pulse until smooth, set aside
  3. Cut up Chuck Roast into 3-4 inch pieces and trim off the excess fat
  4. Lightly Salt and Pepper Chuck Roast
  5. Add EVOO to the Instant Pot and set it to sauté mode
  6. When oil is hot add in the Chuck Roast pieces in batches
  7. Sauté 4-5 minutes each side or until nicely browned
  8. Remove Chuck Roast
  9. Add the broth to the Instant Pot and deglaze it by scraping the bits that have stuck to the bottom with a wooden spatula
  10. Press cancel on the Instant Pot to turn off
  11. Add Chuck Roast back to the Instant Pot and pour over the spice mixture that was set aside
  12. Add Bay Leaves
  13. Place lid on Instant Pot and make sure valve is in the sealing position
  14. Set to High Pressure for 75 minutes (note it can take about 10 minutes for it to come to pressure)
  15. When it’s done let it slow release before removing lid
  16. Once it’s done and the pin has dropped, remove the lid
  17. Remove Bay Leaves and discard
  18. Remove Chuck Roast, place on a cutting board, and shred it up with a fork
  19. Add it back to the Instant Pot and stir it in with the sauce so it’s mixed well
  20. Serve with desired toppings
  21. Enjoy!

Notes

Nutrition label does not include toppings.

Keywords: Instant Pot Beef Barbacoa Bowls, Barbacoa, gluten free, Mexican food