Instant Pot Barbacoa Beef

Hey there! I have a great new recipe to add to the dinner rotation that is perfect for Taco Tuesday! Instant Pot Barbacoa Beef is a delicious blend of spices and seasonings, made with anaheim green chillies that the whole family will love! The best part is, this dinner can be cooked up in about an hour! Served over your favorite salad, with tacos, or in a burrito, you cannot go wrong with Instant Pot Barbacoa Beef!

My favorite thing about this recipe is how easy it is to throw together! I have said it before and I’ll say it again, I love my Instant Pot! The more I use it, the more I love it! There are so many things that I love making in my Instant Pot! It makes things cook much quicker, and everything that I try ends up tasting amazing! Also, the clean up is minimal! Everything is cooked up all together in one place. I can saute the onions in the same pot that I browned the meat, then I add everything back into the same pot to pressure cook for an hour! If you have been holding off on joining the Instant Pot now is the time to cave! This recipe is delicious, easy, and has been a crowd favorite for sure!

Also, right now there is an AMAZING sale going on with the Instant Pot! Regularly this pot is right around $100, and today you can get it for $80!! If you have been on the fence about the Instant Potfor a bit, today would be the perfect day to order one and it’ll be your most favorite kitchen tool! Go right ahead and use this link below to get your brand new Instant Pot

The beef in this recipe is well seasoned and delicious! It is tender from all of the juices and it is nothing like I have tasted before! We like to turn ours in to a little street taco bar when we make this recipe! Little tacos that we heat up with cheese first, before we add the Barbacoa meat and all of our toppings!

Instapot Barbacoa Beef 
Serves 6

2 pounds chuck roast
1 tablespoon vegetbale oil
1 onion, diced
3 cloves of garlic
1 tablespoon Italian seasoning
1 tablespoon ground cumin
1/2 cup beef broth
2 cans or 1/2 cup diced Anaheim green chillies
2 limes, juiced
2 tablespoons apple cider vinegar
1/2 teaspoon ground cloves
2-4 bay leaves
2 teaspoons salt
1 teaspoon pepper

Cut the roast into large chunks, keeping the fat attached. This will help give the meat flavor and will be removed at the end.

Press saute on the Instapot and brown up half the roast on each side. Remove from heat and brown up the remaining half of meat, making sure to brown each side. Remove from pot.

With the pot still on saute, add the onion and cook until soft about 2-3 minutes. Add in the garlic, Italian seasoning, and cumin and cook. Then add the broth, Anaheim chillies, lime juice, apple cider vinegar, cloves, bay leaves, and salt and pepper. Stir and combine all the ingredients then add the roast back into the Instapot.

Place the lid on and move the value to the seal position. Manually set the pressure to 60 minutes. When finished, quick release or naturally release the pressure. Using tongs and a fork, shred the meat in the Instapot, while removing all large chunks of fat. When finished prepping, serve over your favorite salad, in tacos, burritos and more!

Don’t have an Instapot? No problem! You can adapt this recipe and make it in your crockpot! Brown the meat and prep the onion and seasonings in a frying pan first, then add it all to the crockpot. Place the lid on and cook on high for 4 hours. Shred the beef when finished and serve!