Barbacoa (Instant Pot)

Instant Pot Barbacoa Recipe - tender fall apart beef. If you like Chipotle Barbacoa, you are going to love this recipe. A good quality chuck roast, seared on both sides and seasoned with a blend of traditional Mexican spices. Once the barbacoa is finished cooking, top with fresh lime juice and cilantro to enhance and brighten the flavours. The acid from the lime juice and the freshness of the cilantro cuts through the richness of the meat and is absolutely delicious together.

1 Tbsp. vegetable oil
2½ lb chuck roast
1 cup beef broth low sodium
2 tsp. kosher salt
½ tsp. black pepper, freshly cracked
1 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. smoked paprika
1 lime

Garnish:
cilantro, chopped

For best results, let chuck roast sit at room temperature for at least 30 minutes before searing.

Set Instant Pot to Sauté function and make sure you hit adjust until the more light is lit. That indicates it is heating at the highest setting. Heat vegetable oil until hot, then sear chuck roast on both sides.

While chuck roast is searing, combine salt, pepper, and seasonings in a small bowl. Remove roast from Instant Pot and season chuck roast all over.

Deglaze Instant Pot with beef broth, then return roast to Instant Pot and set to cook at High Pressure for 1:30 hours (display will read 90 minutes for older model Instant Pots). Once Instant Pot has finished cooking, let barbacoa Natural Pressure Release. Once the pin drops, remove lid and shred barbacoa. Squeeze juice from fresh lime over meat and sprinkle with fresh cilantro.

Makes 6 servings.