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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Recipe Summary

prep:
15 mins
cook:
1 hr 25 mins
additional:
25 mins
total:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

383 calories; protein 27.4g 55% DV; carbohydrates 8.2g 3% DV; fat 26.2g 40% DV; cholesterol 103.3mg 35% DV; sodium 88.9mg 4% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2018
SO good! I'm definitely going to make this again since everyone LOVED it! First off I just sauteed everything in the pressure cooker on SAUTE mode instead of dirtying a separate skillet on the stove. I recommend adding salt to taste in the finished product as it was missing a little something. But once it's all put together in a taco topped with pickled onions cilantro and some queso fresco the flavors just compliment each other so well! I also recommend reserving the water that you soak the chilies in in case you need it. Once in the blender I found the mixture a little thick and thought it might cause issues in the InstantPot so I added a couple tablespoons of the water to give it a slightly thinner consistency. I suspect the meat would be done in much less time but I opted to follow the 60 minutes in the directions. The fat in the meat was perfectly rendered and delicious! Read More
(13)

Most helpful critical review

Rating: 1 stars
09/20/2019
Needs to cook longer and needs more liquid. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/17/2018
SO good! I'm definitely going to make this again since everyone LOVED it! First off I just sauteed everything in the pressure cooker on SAUTE mode instead of dirtying a separate skillet on the stove. I recommend adding salt to taste in the finished product as it was missing a little something. But once it's all put together in a taco topped with pickled onions cilantro and some queso fresco the flavors just compliment each other so well! I also recommend reserving the water that you soak the chilies in in case you need it. Once in the blender I found the mixture a little thick and thought it might cause issues in the InstantPot so I added a couple tablespoons of the water to give it a slightly thinner consistency. I suspect the meat would be done in much less time but I opted to follow the 60 minutes in the directions. The fat in the meat was perfectly rendered and delicious! Read More
(13)
Rating: 5 stars
09/09/2018
I am a newbie to IP cooking, but I have been getting fantastic results! This recipe is one of the best things I have made ! I'm not a very good photographer but just know the taste is totally there! I took the advice from France C. and saved the water from the chilies because it was needed to get the consistency I was looking for. I used corn tortillas, shredded the meat, added pickled onions, and chopped cilantro. Delicious! Thanks for the recipe! Read More
(3)
Rating: 4 stars
02/19/2019
This is so good! I used the sauté function instead of using a separate skillet. I also used one whole roast then shredded it and cooked for 10 more minutes. Delicious. Simple to make tacos with complex flavor. Read More
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Rating: 1 stars
09/20/2019
Needs to cook longer and needs more liquid. Read More
Rating: 5 stars
11/13/2018
This recipe was very good and easy. I didn't seer the meat and it turned out just fine. I did add a packet of taco seasoning to give it a more flavor. Read More
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