Instant Pot® Barbacoa

Instant Pot® Barbacoa

by Jose Diaz 6 months ago
4 (5)
1 hour
382.5 kcal
8.2 g carbs
Description

This recipe for Instant Pot® barbacoa is lightly spicy and extremely easy! Serve meat on freshly made corn tortillas with pickled onions and cilantro.

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
  • ¼ 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
Directions
  1. 1. Place chile peppers in a large bowl and cover with hot water. Soak until soft, about 20 minutes. Drain.
  2. 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. 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. 4. 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.
  5. 5. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts
serving: 8 servings
calories: 382.5 kcal
carbohydrates: 8.2 g
protein: 27.4 g
saturated fat: 10.2 g
cholesterol: 103.3 mg
sodium: 88.9 mg
fiber: 1.9 g
sugar: 3.2 g