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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Instant Pot® Barbacoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions