Instant Pot® Barbacoa Recipe

Name: Instant Pot® Barbacoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 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

Servings: persons

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
1/4 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

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(R)). 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.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Instant Pot® Barbacoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Barbacoa

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